Cookery Group

On Thursday 26th March, we were welcomed by Christiane to learn how to make an anchovy pie, a recipe that is a speciality of the Collioure region and offered by the Roque cannery. It’s a delicious dish that can be served as a starter or a main course for dinner, accompanied by a salad. We had a long discussion about whether or not to use a ‘pie funnel’ to allow the pie to ‘breathe’.

During her demonstration, Christiane gave us lots of tips on how to make hard-boiled eggs that are easy to peel and how to avoid yolks turning green.

During the tasting, we were able to sample the mysterious ‘Carambar cake’.

It was another excellent afternoon that gave us the chance to discuss the differences in culinary practices between the two countries.