So you want to be a chalet host and cook?
Well this is the course for you…
What a fun experience I had this summer attending a Snow Cooks course for a week with Mel in the most gorgeous alpine village of Peisey Nancroix. We stayed in a lovely restored large village house that is over 200 years old, within walking distance of the local amenities.
Well, what a great fun day out I had at the Atelier of At My Table near Bonne. I joined a vegetarian cookery workshop run by Tamsin and Michelle from Bon App based in Morzine, followed by a delicious lunch. We arrived at the beautiful venue of At My Table very close to Bonne which is only about 20 minutes from Geneva and 40 minutes from Annecy and were welcomed by Vivian, the creator of At My Table.
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These savoury cheese muffins are delicious and so simple to make. I made these with Morbier cheese from the Jura, Franche Comte region of France
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This dish is a great way to use the glut of summer vegetables currently available. The vegetable Tian is
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How to make a delicious pesto with wild garlic.
Wild Garlic in the spring. Taking walks around the Haute Savoie is truly wonderful. The breathtaking views, fresh air, mountain scenes and tranquillity of the countryside, coupled with the wildlife, flora and fauna make walking in this part of France a ‘must do’ when visiting this region.
The Savoie region has its’ own speciality pasta called Crozets. These are small pieces of pasta typically flat and square.
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A traditional Cheese Fondue The origins of the cheese fondue can be found in Switzerland, France (Rhone Alps) and Italy
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