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“Once Upon A Time”: a Spicy Weekend in a Sixteenth Century House in the South of France
We’d like to invite you to experience a spicy and silky weekend.
We are the YUM-YUM Association, and we offer you the possibility to discover about forty arousing and saucy spices, in this old fabled magnanerie or silkworm’s farm, located near Montpellier in the south of France.
Just imagine...for your anniversary, or your spouse’s birthday, you could be initiated to the uses of cilantro, ginger, nutmeg and cloves, in a house so old that its cellar was carved into the rock, and its kitchen and large vaulted dining room date back to the 12th century.
You are a lover of travels and old stones? You have a taste for the exotic and the authentic? What better setting for your initiation to caraway, jasmine and saffron than this old family house, planned around a courtyard and a garden?
For those of you who couldn’t see beyond basil and chives, isn’t it an ideal environment... you have enchanted such plain fare as steamed vegetables, rice and pasta, and transformed them into French, Italian, Indian, Moroccan and Chinese delights... then, you can indulge in a meal with Provencal, Lebanese, Thai or Venetian flavors. And, later on, you can leisurely stroll by the Louis XVI wrought-iron staircase and the magnificent Empire brick windows
This house has survived the Wars of Religion. Built as a Protestant house, it had two entrances: one in the front and the other in the back, with a secret passage in the back of a closet to allow escape through the roof when the soldiers of the king would come.
And then the owners of the house became silk manufacturers. Carved around the stone of the sundial, the austere Protestant motto reads: “it’s time to work.”
We at Yum-Yum (www.stage-cuisine.com) would like to temper this love for work well done with a love for good food. A romantic weekend will win you over, when cilantro, vanilla and truffle* will work their magic on you.
See you soon?
PS For the 3-day Magellan cooking course we combine the discovery of spices with that of Languedoc and its very affordable wines
PPS Upon request, we can also focus the cooking course on typical French specialties such as bouillabaisse (a fish soup delight with rock fishes), escargots (snails), brandade de morue (a cod specialty with olive oil and garlic), chou farci (stuffed cabbage), champignons (mushrooms), ailloli (a garlic sauce made with potatoes and olive oil) or tapenade (olive oil, black olives and spices)
Inquiries and registration 0033 4 67 81 75 74, in Aulas 30120 Le Vigan France
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