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…

Sosaties

Sosaties A Cape Malay dish that originated from Malaysia, called Sesates, this is an all time favourite on the South African Barbecue, served with rotis and South African fruit chutney. Serves 4/6 Ingredients 1kg boned leg of lamb 2 onions 4 garlic cloves 4 whole cloves 6 bay leaves 1 tsp ginger, freshly chopped 2…

An African Culinary Adventure

This was our first le Calabash ‘An African Culinary Adventure’ group and since then we have taken nine groups on this adventure to Cape Town? South Africa and Namibia, where we Cook with Local Chefs, over the coals and under the African Stars. We visit the world’s most natural Game Reserve, Etosha, track Cheetah on…

Pumpkin Fritters

As we have Thanksgiving on our doorstep, we thought it would be nice for us to share a classic South African favorite with our American friends. South Africans love Pumpkin and Butternut Squash. Here is a le Calabash favorite and Happy Thanksgiving to all our American Culinary Adventurers. Pumpkin Fritters This is a classic Cape…

Do listen to Suzanne’s first program on Dubaieye 103.8 loved having Suzanne here with us at le Calabash, France as we have been privileged to be on her show in Dubai where we have been so pleased to have cooked at the ‘World Trade Club’ with our dear friends Jane and Miko. Check our of…