About
As a child, Catherine Maxwell spent many happy family holidays in different parts of France, visiting markets, cafes and restaurants and her love of food and interest in cooking was stimulated by these visits.
Subsequently she trained as a chef, studying French classical cuisine and, after she had qualified, working there as well. Back in the UK, she spent time in charge of the pastry kitchen at Le Gavroche, Michel Roux Jnr's Michelin-starred restaurant in London.
She likes the traditional dishes because of the history and the use of local ingredients.
What will I learn to cook?
* Oeufs poches a la bourguignon - eggs poached in red wine
* Truite Ardennaise - Ardennes trout with ham
* Salade de cresson 'a la creme - watercress salad
* Choucroute a l'Alsacienne - pickled cabbage
* Pois Chiches au lard et aux piments doux - chickpeas with bacon and peppers
* Pommes de terre roncin - new potatoes with a fromage blanc sauce
Poulet au vinaigre from Lyon
* Croustade aux pommes from Gascony
* Apricot Pate de fruit
Vaughan's Cookery School, Kennet
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