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Come and join the renowned Curry Guy a.k.a Dan Toombs for a fantastic cookery course in France. Dan has cooked with some of the best curry house and upmarket Indian chefs in the UK. Through his hands-on course, you will learn first-hand how to achieve the now world famous flavor and textures that are the British curry. That's not all! You will also learn to prepare the tandoori meats, seafood and vegetables, as well as the side dishes and starters you expect to see when you visit your local curry house.
You will stay in a beautiful riverside farmhouse. Situated in the Marais Poitevin, this beautiful holiday home is simply stunning. It has been renovated to a very high standard with an exceptionally large sitting room area. The house is set in a peaceful location with amazing grounds which lead down to one of the many rivers that are in the area. It is full of rustic charm and a perfect place for a well-deserved break.
The house has eight bedrooms and can sleep up to 20 people. The beautiful eight bedroom property has six double bedrooms and two bedrooms with twin beds for the little ones, with a further four bathrooms. The master bedroom is very large and is a perfect family room, comprising of a double bed with a single bed and en-suite. There are three beds that can be moved around the property to suit your needs. Travel cot and highchair are available on the property.
A newly renovated eating area can be enjoyed with a pizza-oven, barbecue, and plancha area to cook for large numbers easily. A handmade table happily accommodates your party and overlooks the gardens and river, perfect for a get-together. The heated swimming pool is wonderful for all the family to enjoy with a bespoke seating area built alongside for relaxing. There is Sky TV and Wi-Fi.
The local village is a fifteen-minute walk away with a bar, boulangerie, and cave. This local village also has boat hire for those that want to explore the many canals and rivers in the area.
Base sauce: you will make a large base sauce which will be used to make many of the curries during the three-day class.
Spice blends: Dan will demonstrate how to make garam masala (need a spice grinder). In the last days leading up to the class, Dan will make the required spice blends as they are done in the same way,
Perfect white rice: Dan will demonstrate how to make perfect white rice. There isn’t much to do so this will just be a demo. Attendees might be asked to volunteer to make rice during other class.
Kacumber salad: side dish for lunch to be prepared by one or more of attendees.
Home-style Punjabi chicken curry: a recipe from “The Curry Guy Easy”, this will be lumch and everyone will help make it. Information on using this simple curry to make others like chicken achari and chicken methi will also be discussed.
Naans: before the class begins, Dan will make naan dough so that you can make naans to go with dinner in the evening. Anyone who wants to join Dan can. He’s making the dough earlier so that it has enough time to rise.
Fried papadams and sauces: Dan will make the sauces before everyone arrives but will make time for anyone who wants to have a go.
Onion bhajis and curry house style pakora sauce: this was a big hit last year so you will probably make it all again on day one.
Curries: you will be making three to four curry house style curries from books one and/or two. It would be good if there is a survey about what people want to make before they arrive so everyone has the correct ingredients on hand. Dan is guessing chicken tikka masala, chicken jalfrezi, lamb rogan josh, and a paneer dish.
Tarka dhal: it’s really easy and straight forward recipe. While you make this recipe, you will also prepare a dhal makhani for the following day.
Dosa/idli batter: you will start preparing the batter for dosas and idlis to be made and eaten on day three.
Pork vindaloo marinade: start work on authentic pork vindaloo to be made and eaten in the evening.
Meat marinade: you will make marinades for chicken and/or meat. The meat and/or chicken will marinate overnight to be served on day three. This will be a really informative session giving people all the info they need to make the perfect tandoori style meats, seafood, and vegetables.
Roasted masala popadams: a really easy and healthy side dish for lunch.
Chicken 65: this is a quick stir fry that we will be making for lunch.
Authentic goan pork vindaloo: you will make this pork vindaloo from “The Curry Guy Easy” for dinner. Authentic pork vindaloo has a lot of spices in it but it doesn’t have to be spicy hot.
Tandoori meat and veg: you will fire up the grill and make a tandoori feast to go with the pork vindaloo. This will include a lamb chop recipe with anchovy butter from “The Curry Guy Easy.”
Dhal makhani: this dhal needs to cook for at least four hours so Dan will get it on before the class begins. You will then finish making it in the class for dinner.
Dosa batter: you will finish the dosa batter so that it can marinate overnight. This is a delicious authentic batter for dosas and idlis. Instant batters are available which Dan will show in the class but they don’t compare to the real thing.
A selection of sauces: including mint and coriander chutney, tamarind sauce, and yoghurt sauce.
Aloo tikki chaat: this is a delicious and simple recipe from “The Curry Guy Easy” which you will serve for lunch.
Tandoori fish curry: another recipe from “The Curry Guy Easy” which Dan loves. For those who don’t like fish, you could cook up some tandoori meats.
Coriander and lime fried rice: another from “The Curry Guy Easy.”
Today, you’re having a vegetarian feast and dosa and idli evening. Meat fans needn’t be worried! They won’t miss the meat. If they do, Dan is sure he can work something out. The dosas and idlis will actually be made during dinner as they are best eaten immediately. Attendees can either get stuck in making their own or Dan will make them for them if they are cleaned up for dinner and just want a good meal and drink.
Sambar: the dish is from “The Curry Guy Easy”, to be served with dosas and idlis.
40 clove garlic chutney: from “The Curry Guy Easy” to be served with dosas and idlis.
Ginger chutney: from “The Curry Guy Easy” to be served with dosas and idlis.
Tomato, onion, and chilli chutney: from “The Curry Guy Easy” to be served with dosas and idlis.
Masala potatoes: to be served with masala dosas.
Turmeric tomatoes: side dish from “The Curry Guy Easy”.
Dinner will be masala dosas, Mysore dosas, steamed and fried idlis and turmeric tomatoes with a selection of chutneys. Meat keema can also be served in the dosas for those who want it.
You will enjoy a trip to the La Chaume vineyard on Friday afternoon. Located in South Vendée, the vineyard is in fact the southernmost vineyard of the Loire Valley, equidistant from the Loire and the Medoc.
This cookery course is located 2.7 kilometers from the village of Le Mazeau. It is within easy reach of all the local beaches along the amazing Vendée coast and the many beautiful villages of the Marais in France. Benet is the closest larger village with supermarket and diesel. It is 8.5 kilometers away. There are various golf courses to visit within roughly an hour of the property, including, La Rochelle, Les Sables D’Olonne, Niort.
During this holiday, you will enjoy daily delicious meals with flavors that you would expect from a local curry house. Dan will share the secrets to achieve the textures and flavors that are particular to the British curry, as well as teach you how to prepare tandoori meats, seafood, vegetables, and the side dishes that you will enjoy after your cookery classes.
During your free time, you can go boating, golfing, swimming, beach hopping, or exploring the nearby villages, cities, and attractions. Most importantly, you can relax and just focus on having a great time doing as much or as little as you would like.
Please book your flight to arrive at La Rochelle-Île de Ré Airport (LRH), Nantes Atlantique Airport (NTE), or Poitiers-Biard Airport (PIS).
The nearest train station is Gare de Niort, located only 51 kilometers away.
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