Cookery

Français

Next meetings

September  Thursday 14, at 10am. At Clare’s home*.
Luxury preserves from your microwave. Followed by lunch (Tartiflette)

 

October  Wednesday 11, at 10am.

Visit to Limero snail farm in Marcille la Ville. Visit and tasting.

 

November  Friday 10, at 10am. At Clare’s home*.

Homemade mincemeat to make and take home. Followed by lunch.(Soup and cheese).

 

December Sunday 3.  Visit to food fair Le Mans.

 

Contact: Clare Guyer   02 43 00 63 74    clareguyer@gmail.com

 

*  3 rue des Glycines, 53440 MARCILLÉ LA VILLE

 

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Short reports of previous sessions can be seen by clicking here

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The EuroMayenne cookery group –

We share a love of cooking !

  • Chinese dishes,
  • how to bone a chicken,
  • making Indian curry,
  • a tasty recipe for poaching a whole fish,
  • selecting a wine to accompany various cheeses.
  • preparation of fruits de mer and chosing the Muscadet to go with it.
  • making fresh pasta and sauces and comparing Côtes du Rhone
  • baking choux pastry and tasting Alsace wines
  • cooking with yeast
  • Japanese cooking
  • making and decorating cup cakes
  • Couscous & Baklava
  • coffee
  • paella and churros
  • crumpets, Welsh cakes and scones

Then other times we visit somewhere of interest (often in French, but one of us will translate if necessary). Lately we have been to:

  • a chocolate factory
  • a sheep farm with cheese making
  • a demonstration of hors d’oeuvres preparation
  • sausage making at a pig farm
  • a restaurant chef’s masterclass
  • Rennes market
  • a chef’s demonstration in Bagnoles de l’Orne

For more details see our archive

When

We try to meet on different days of the week so that those with other weekly commitments are not prevented from attending.

 

Where

Likewise we spread the location of our meetings around the department as much as possible so that it is not always the same people who have to travel the furthest!

 

Cost

When we meet at member’s homes, the total cost of all ingredients is divided between those attending. If we go on a visit, the cost is just that charged by the organisation, payable on the day.

 

Contact for the cookery group:

Clare Guyer   02 43 00 63 74   clareguyer@gmail.com