Fish and crustacean cookery course

South West, Gascony, France

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C Walter, London, UK - Jun 2017

I had a really lovely holiday in good company, learned a huge amount and ate delicious food which I'd (mostly) cooked myself. The wine and some delicious aperitifs flowed freely too. The small class size allowed each person to get all the attention they needed. I was more or less a beginner and worked hard but everything was made manageable and I've left with useful new skills. We were a group of six cooks plus a non-cooking partner who participated fully in the sociable rest of the time which included a couple of visits out and about. The non-cooking aspect of the holiday was exceptional as David (chef) and Vikki (his wife and co-host) made us feel so welcome. Mealtimes were particularly enjoyable as we all lingered over the food and wine on the terrace or at the auberge. The accommodation at the school was clean and very comfortable. Bernard, our other chef tutor, put us through our paces in the professional kitchen of the auberge in the village.