La Cuisine de Victoria - Victoria's kitchen, a cookery course with a difference.

P'MlPp    My eldest daughter Victoria has for many years run a catering business and restaurant in Collioure called The Cuisine de Comptoir (an old French name for a counter in a store where you could have a drink, as long as it came with something to eat) this year as well as serving food and drink in her restaurant she has decided to give cookery lessons with a difference. In the cuisine (kitchen) of her own home she is demonstrating how to prepare a meal, then the paying guests prepare, cook and eat the meal, this being France with lots of different wines.

This was the dessert we prepared Tart aux Blettes In English and French

The "students" hard at work we only used the leaves of the Blette. I think in English Blette is called Swiss Chard.

Shelling beans here for a salad. Ruth and my cousin Steve (in real life a retired upholsterer) wife Jill beside him.

Have you ever wondered what happens to all the wine bottles after we have drunk the wine, here they are recycled as rolling pins.

The bean salad taking shape, beans, Jambon de Iberica from Spain and then afterwards a little twist before it was served , which was my contribution between taking photos. 

The special tomatoes for making pan tomate which is toast rubbed with the inside of the skin of the tomatoes. The seed part of the tomatoe will be used in another dish - salt cod salad.

Jill and Steve preparing the salt cod salad, the cod is soaked in water overnight and rinsed through a couple or three changes of water and then served.

The finished dish Salad de Morue, with roasted red onion slivers, the insides of the tomatoes, a slug of olive oil and freshly ground pepper.

The bean salad with the twist, two slices of toasted Jambon de Sorano.

Pan tomatoe with a slice of Spanish Omelet, which consisted of 18 eggs and 18 potatoes sliced, cooked in olive oil, add the whisked eggs and bake untill you think it's done.

 The star of the meal - Tarte aux Blettes.

Victoria - hope you all enjoyed that - Lunch Tuesday and Thursday, dinner Friday and Saturday.  English and French spoken.