Bordeaux: Learning To Cook Appetizers & Starters.

My original plan was to go to a cooking school for a short stint to learn about various cuisines. France sounded like a nice place to do it. But then I though about wine... And Bordeaux... And I ultimately discovered a place with a nice mix of things to do.

The first full day of my week-long stay at the Chateau Couron Laurensac, we not only toured two vineyards... But in the late afternoon we were in the kitchen learning to cook up some recipes.

Each of us was given an apron (above) as we sat around a large island in the beautiful kitchen of the Chateau.

Our hosts were very encouraging as we began to explore what was new territory for nearly all of us attending...

That afternoon we would be learning how to make a roasted red pepper gazpacho, vegetable terrine, and cheese puffs.

Here our kitchen leader is teaching us about roasting the peppers...

...While the wine master held court with a wine pairing for us to drink while we cooked.

We had some delicious reds as we learned about how to cut the vegetables for the tureen...

And then we got involved with the making of the cheese puffs... Whisking warm ingredients together...

This was (above) a lovely couple from Baltimore. They were hilarious and brought a lot of positive energy to the group. They'd been married for almost 45 years.

The piping of the puffs onto the baking mats proved to be very new for most people...

Another gentleman (above) from Miami was one of the only men brave enough to give it a try. I fared pretty well with the piping, but only because I had done some back in April at the macaron making class in Boston.

The puffs turned our beautifully. As did everything we helped the kitchen master to make.

Sampling the gazpacho was one of my favorite parts of the class...

I love the idea of serving it in little shot glasses.

So many ideas I am bringing back, just after the one class!