le quartier français

relais & chateaux

Sharpen your knives…

Yesterday was Day One of Neil Jewell’s two-day charcuterie course.

Neil Jewell

The participants gathered in the Farm Grocer and learn how to break down a pig.

The participants gathered in the Farm Grocer and learnt how to break down a pig.

Neil introduces and discusses the nuances of dry curing, brining and more

Neil introduced and discussed the nuances of dry curing, brining and more

Time to tuck into a delicious lunch as well as a tasting of award-winning wines from Môreson

Time to tuck into a delicious lunch as well as a tasting of award-winning wines from Môreson

And tuck in they did! To start: hot smoked salmon, Jerusalem artichoke salad with a walnut dressing

And tuck in they did! To start: hot smoked salmon, Jerusalem artichoke salad with a walnut dressing

pork fillet with sauerkraut

Followed by... pork fillet with sauerkraut

Neil demonstrated how to create blood sausage, mortedella and saussison sec, with appropriate tastings

Neil demonstrated how to create blood sausage, mortedella and saussison sec, with appropriate tastings

charcuterie course

And for the practical: participants created their own fresh sausages.

Keen to discover the world of nose-to-tail eating? Join local legend, Neil Jewell on these dates:

12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October

12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October
Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell,
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