French PIG- the butcher & the cook
Crepinettes & Couenne
If these photographs makes you hungry to learn how to make French charcuterie, then click here .
My favorite Gascon butcher, Dominique Chapolard and I are winging our way to the IACP conference Portland Oregon a few days early so that we can offer a couple hands-on and demonstration workshops to interested cooks, professionals and food lovers. Although details on venues are still being finalized, we will be in the San Francisco Bay area April 15-17 and then in PDX April 19-24. Contact me ly for further details and stay tuned at our program page on facebook.
Photo of Dominique & Christiane Chapolard at the Nerac Market by Tim Clinch
Lovely site! My French Com se Come Sa- LOL, I found you by way of Cowgirlchef.com/ and I love your site! We will one day be making it your way, and I will be signing up for classes. I have always wanted to take classes abroad, and did in Italy a few years ago. Love the Gascon BBQ with Ellise!