Recipes from a Burgundy cookery school

Marjorie Taylor runs a cookery school with her daughter in Burgundy. Here she explains their cookery philosophy and offers three recipes

I have always loved feeding people and gathering others around the table. Although I come from a large family, where big holiday gatherings were a normal part of growing up, the food prepared was never really the focus. I certainly didn’t come from a long line of great cooks, and so I spent many years teaching myself. I’ve always been hugely inspired by the writings of Julia Child, M. F. K. Fisher, Elizabeth David, Madeleine Kamman, and Alice Waters, and essentially taught myself to cook following many of their recipes.

I admired their passion and the way they described how to cook in detail, using the techniques required to prepare each recipe by hand. Of course, these women all happened to be Francophiles, and I’m sure it’s not by accident that I’ve always felt connected to French food in the same way that Kendall has been drawn toward France.

One of my very favourite cookbooks is Chez Panisse Cooking by Paul Bertolli and Alice Waters. I have a very well-worn copy that I continue to read to this day. I especially love the passage: “Good cooking is in the very best sense a craft, involving the heart, head, and hands simultaneously. . . . Teach your hands, above all, to remember that you are preparing food, not culinary artwork, that is to be savoured and shared with others at your table... This is cooking.”


Our goal at The Cook’s Atelier is to help guests become more confident cooks. We welcome a wide variety of cooking levels, from total novices to restaurant chefs, in our Atelier kitchen. Our cooking philosophy is simple: It’s all about using seasonal ingredients, mastering classic French techniques, and developing intuition in the kitchen. Rather than focusing strictly on classic Burgundian cuisine, our recipes are inspired by the bounty of the region, with seasonal vegetables and artisanal products always front ...

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