One of the world’s most sought after classics, the Macaron.

Today is Macaron day here at le Calabash and Alison shares with you her passion for creating and preparing one of the world’s most sought after classics, the Macaron, on which she has put her own stamp. The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at…

An African Culinary, Wildlife and Fly-in Safari Adventure with le Calabash

On this incredible trip, you will embark on a Culinary and Wildlife experience second to none with two award-winning chefs, Alison and Sidney. Discover the breath-taking beauty of Cape Town, visit some of the finest wine estates in Stellenbosch, Franschoek and enjoy traditional Cape Malay Cuisine. Experience hands on cooking classes in our new kitchen…

Experience the new French Culinary Adventure, by Bryan Richards

As Chef Sidney Bond of Le Calabash often says when talking about current affairs, “It’s a mad world that we live in.” With terrorist events stretching from Brussels to California to Bangladesh, I couldn’t agree with him more. Yet, as I sat in Le Calabash’s authentic French country kitchen getting ready to enjoy A French Culinary Adventure’s welcome dinner, a Taste of the Loire Valley, I couldn’t feel…

Alison’s Apple Tarte Tatin

Come on a second to none gourmet trip : A French Culinary Adventure at le Calabash and enjoy hands-on cookery classes with award-winning chefs, Alison and Sidney. This famous Tart takes its name from the Tatin sisters Stéphanie and Caroline—who, in the 1880s, owned a hotel near the train station in the small French town…

Rungis International Market

Alison and I visit Rungis several times a year and each and every visit we leave filled with inspiration. Rungis is a dream to any culinary adventurer, a world class fish market, poultry hall, cheese monger market, tripe market, 9 fruit and vegetable pavilions and meat market, just to mention a few. The market boasts…

CHIVES – Taste : Chives have a delicate onion flavor and are a great substitute for onion if you prefer a milder flavor or are cooking for finicky eaters. The tender, mild leaves are eaten raw or cooked in many dishes. The uses : Toss chives into a dish at the last minute, because heat…

PARSLEY – Taste : Mild, slightly grassy and sweet with a hint of bitterness. The uses : It adds pizzazz to boiled and buttered new potatoes; can be combined with garlic, olive oil and vinegar to make chimichurri, or garlic and lemon zest to make a gremolata, and it’s key ingredients in minestrone and tabbouleh….

The Loire Valley and ‘le Calabash’ an outstanding culinary destination.

Finesse rather than fireworks marks the gastronomy of this gentle, lovely region, known for exceptional white wines, delicate fish, and France’s most bountiful fruits and vegetables. At le Calabash we are always asked, why have you chosen this area to setup ‘le Calabash’ and our answer is simply, it is Europe’s most unspoilt, undiscovered and…

A Culinary Tour of France

  COMING SOON! A Culinary Tour of France with le Calabash. Le Calabash takes you on an exclusive Culinary Adventure through France’s finest food, wine and cultural regions. Come and enjoy a second to none gourmet experience, learning skills and techniques through hands on cooking classes with award winning chefs and visits to the markets….

A Jewel of the Loire Valley ; Château Villandry

In our new French Culinary Adventure le Calabash take you to the stunning Château of Villandry, the last of the great Châteaux of the Loire built during the Renaissance. The sober elegance of its architecture combined with the charm of its outstanding gardens make this one of the Jewels of World Heritage. The lands where…

The beautiful historic city of Tours

On a Culinary Adventure with le Calabash we visit the beautiful historic city of Tours where you will explore both the indoor ‘Les Halles’ food market and the twice weekly outdoor market, you will amazed by all the incredible fresh and local products. We visit the old town which clusters around place Plumereau; its old…

Cardamom

The queen of spices took time to introduce itself to the French culinary scene. Then it was able, thanks to its lemony flavour and camphor, to attract chefs, pastry chefs and chocolatiers who have learned to manipulate its presence to tame its potential to overpower. Origin Both genera are native to India, the largest producer until…