Category Archives: French Cooking Courses

Should eggs be refrigerated? 

Eggs at room temperature - Cookery Courses France

This depends on where you live.

In the US and a few other countries, eggs are washed in hot water and treated with disinfectant, due to Salmonella, E.coli, listeria, and other bacteria.
 
This sterilisation process eliminates any bacteria that might be on the outer shell but also removes the surface cuticle, which actually protects the egg against contamination. Cold temperatures also degrade this protective film.
 
In most European countries, eggs are kept at a constant “room temperature” from production to the supermarket shelf, to avoid any thermal shock. This is to prevent any condensation from forming, which would allow bacteria to pass between the outer shell and the inside of the egg.
 
There are other good reasons.. the taste of eggs deteriorates when cold (like tomatoes), and cooking with eggs that are room at temperature is preferable.
 
But wherever you live here are a few recommendations:
 
– keep the temperature constant
– keep them in a clean environment, in spite of the protective cuticle, egg shells have millions of little holes that allow other odours to pass.
– keep them in their original carton and not in the refrigerator door where they are regularly bounced about, they don’t like this!
– Above all, buy them as fresh as possible.
 
 
And if you do become a “warm egger …just think of the extra space you’ll have in your fridge  : )

French Cookery Courses, Culinary Holidays, France – Press Articles

Some press articles about La Vie du Chateau’s Cookery Courses & Culinary Holidays

Article on Living France magazine

Article on "Living France" about LVDC's Culinary holidays

Living France Article on LVDC's Culinary Holidays

Article on LVDC's Culinary Holidays

 Article on LVDC's Culinary Holidays in France Article on LVDC's Culinary Vacations in France 

Article about LVDC's Culinary Holidays - The Good Life in France

…Read the full article on The Good Life France

Press article on LVDC's French Cookery Courses

French Culinary Holidays with Excursions

Excursions are such a fun part of our culinary holidays and cookery courses!

We love to jump in the car for an adventure to discover the many wonderful historical and culinary delights of our Anjou region.
 
 

Beaujolais Nouveau has arrived!

All throughout France people wait impatiently for the third Thursday of November.

This is the day the vinification process is finished and they are allowed to sell this light and fruity young wine.
 
And it’s presented with much celebration…bistros, wine shops and cheese mongers make festive stands in the side walks and offer free samples of their favorites, along with snacks of cheese and charcuterie.
Some even start at midnight on Wednesday night!
 
The French call it a “vin d’amitié”, friendship wine, because it’s light and easy to drink as an aperitif with a platter of charcuteries and a baguette. 
 

And a great reason to have some friends over and decide which one we like best!

French Cooking Tour

My French Cooking Tour in the US!…During the Thanksgiving and Christmas season I did a series of cooking classes in Denver, San Francisco and Los Angeles.

I had such a great time traveling around, with special ingredients in tow, sharing some of my favorite french recipes in family’s and friends’ homes…to spice up their holiday dinners.

Grey Shrimps of the Opal Coast

Grey shrimps are fished on the beaches of the Opal Coast, along the northern Atlantic coast of France.

They are fished as the tide goes out with a special net called “haveneau”.

When we buy these beautiful blue-grey crustaceans at the open market they are still jumping lively in their baskets.

But once cooked, their color changes dramatically to an often vibrant pinkish-orange color.

Here’s why…

‘The outer shell is made of a protein, crustacynin (like all the other crustaceans), which holds in a tight embrace the underlying pigment called astaxanthin.

Because these proteins are not heat stable, they unravel in boiling water. Releasing and voila! allowing the astaxianthin’s true red color shine through.