Macaroons with dark chocolate and passion fruit

Macaroons with dark chocolate and passion fruit

 

Since 1994, the famous La Mirande Hotel in Avignon has welcomed numerous international and multi-Michelin starred chefs to its cookery school Le Marmiton.

Throughout the year, cookery classes are held in the 19th Century kitchen and are a ‘hands on’ experience for the participants as they leanr the tips and skills from some of the best chefs around. Then, each year in March a showcase of the classes, courses and the Le Mirande facilities are held.

We took the short trip to Avignon on Sunday and what an experience!

Le Mirande is situated just behind the Popes' Palace in the old city of Avignon

Le Mirande is situated just behind the Popes’ Palace in the old city of Avignon

Le Mirande is privately owned – and it shows. Immaculate service, furnishing in the Louis XIV and Louis XV period, which means heavy drapes, subdued lighting and well appointed pieces dotted around the vaulted ceilings.

The format is tasting plates and glasses of wine from local Rhone Valley vineyards. Think Chateauneuf-de-Pape, Gigondas etc. You buy books of tickets at 4€ each and a ticket buys you either a glass of wine or a plate from an extensive list cooked in front of you by the chef as you stroll through the diningrooms, cellars and kitchens.

You take your plate back to the living areas and silver service, white tablecloths and friendly waitrons complete the picture.

The 19th Century kitchen where the cooking school is situated

The 19th Century kitchen where the cooking school is situated

Jean-Claude Aubertin, the Head Chef of Le Mirande and multi-starred both in London and Avignon, burns one of his cook books! Why? We do not know! A bit of theatre!

Jean-Claude Aubertin, the Head Chef of Le Mirande and multi-starred both in London and Avignon, burns one of his cook books! Why? We do not know! A bit of theatre!

** The only possible explanation for burning a recipe can be gleaned from an American Chef – Todd Webber who says “burn your recipe books and cook with soul, feel and your own taste”.

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