At the Domaine, we offer cooking classes and demonstrations. These events are tailored for each group of guests and you can let us know of you interest on our Booking Enquiry. We offer these events in the main kitchen in the manoir and in the 300 year old bread oven, where we cook bread, pizzas, pulled pork, leg and shoulder of lamb and more. Come and join us for an unforgettable gourmet cooking experience.
Scallops come into season just in time for Thanksgiving and this is a great recipe for the holidays. Many wines on our list would work, this time we chose Champagne and Crémant, although a Chablis or Vézelay would also work beautifully.
The world famous 'Poulet de Bresse' comes from a region very close to Domaine de Cromey. This is a perfect recipe for the family holidays, perfectly adaptable to use with a good quality local chicken or turkey.
Boule, from the French for "ball", is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can be made of more or less any type of flour.
Fresh Turbot, roasted on the bone, warmed salad of seasonal vegetables with split capers and courgette flowers. This rich summer dish is all about the best possible ingredients available and cooking them simply.
This is the best known of the red wine meurette sauce recipes, propably because it is such an unusual combination: poached eggs in a red wine sauce. Served with pearl onions and bacon 'lardons' over a garlic crouton, it's a seductive classic.
There are a few stars in this dish. The prime fillet of beef, the seasonal 'La Noirmoutier' island potatoes, the red wine infusion and the fresh vegetables.
This traditional onion and anchovy tart is found along with Fougasse and other savory pizzas in boulangeries throughout southern France. Quality anchovies and small Nicoise olives decorate the slow cooked herb and onion base. Perfect summer lunch with green salad and chilled Rose wine.
This dish was inspired from time spent with some very talented Japanese chefs.
The pure clean flavors within this style of cooking pair beautifully with the similar character in Burgundy wine.
Lamb is great all year, but Easter is when we become most excited for the new season. This recipe uses classical flavors which enhance the delicate flavour of springtime.
Enjoy the unique recipe from the kitchen of Domaine de Cromey, the home of Elden Selections in the heart of Burgundy France. It is winter and one of our hunting friends gave us some wild squab.
In Burgundy we are so lucky to have the Bresse Chicken or the Black footed chicken, just two of many possible options, for you just source the best quality available. This dish was served with some fresh garden vegetables, it is simple, classy and very tasty with some delicious Burgundy Wine
This is perfect for a dinner party because much of the preparation is beforehand. The curing of the salmon results in a beautiful texture, colour and flavour.
Crepinettes D’Agneau au Fromage de Chevre
These little ‘packets’ are pieces of lamb tenderloin wrapped in phyllo pastry. They can be assembled ahead of time and roasted for 20 minutes just before serving. I serve them very simply,
Bresaola is eaten everywhere in Italy, but we bring it back with us to Burgundy whenever we can. It is usually served simply with arugula, shavings of parmesan...
This pickled cabbage is good all on its own, but when cherries are in season they make the salad even more interesting. We like to serve this on a summer buffet table with grilled chicken.
A savory croissant filled with smoked trout and horseradish pairs beautifully with a glass of Chardonnay. These can be made ahead of time and popped into the oven 20 minutes before serving or eaten at room temperature if made ahead of time.
Côte de Boeuf is the fore rib of beef with the main backbone removed. All the marbling and flavour of the ribeye, with the rib cap of fat. We have dry-aged our beef in-house, slow roasted at a low temperature, served with a compound butter and seasonal vegetables.
Stuffed Zucchini Blossoms
The garden rules the seasons. So summer has officially begun here in Burgundy: we cut the first zucchini a little while back. We take the earliest ones no larger than a finger, and
Cantal is a fruity cow's milk cheese coming from the Auvergne region of France. It's delicious as a table cheese but also has a great melting quality which is why it makes the perfect base for ripe garden tomatoes.
This curing of duck breast is similar to curing salmon for gravlax. The best kind of duck breast, called magret, is thick and very meaty. Perfect for this recipe.
People who live around the village of Burgundian village of Époisses will tell you unequivocally that there is no better cheese on earth than ‘their’ Époisses. And we heartily agree....
I like to use small, firm, but ripe green figs (as opposed to black figs) for this appetizer.Split the vanilla bean in half and scrape out the seeds with a knife.
A Paris-Brest is a french dessert made from choux pastry filled with praline flavoured cream. This round pastry in the form of a wheel was created by Louis Durand in 1910 to commemorate
Zucchini is in at the moment. And in a couple of weeks we’ll have more than we can handle. So we are always looking for an interesting way to bring the freshness of the garden to a prepared dish.
A classic Burgundian ingredient, snails !! No need to be afraid, they are tasty and here we cook them so simply, complimented by both parsley and tomato.
There are many ways to serve this smoked mackerel Rillette. Cucumber rounds, lightly toasted dark bread, endive spears as shown in the photo or served as a starter with a tossed green salad. Once made chill the mixture for an hour before serving.
Here’s a cool and zippy summer salad which brings a tear to our eyes. After all these year we still get emotional when anyone mentions crab. Back in Annapolis
This dish has all those popular Provencal flavors. What’s more, it’s a really striking presentation. We make it here at home in Burgundy when garden tomatoes are ripe and flavorful.
Soupe aux Peches de Vigne a l’Irancy
Peche de Vigne is a variety of red-fleshed, late-ripening, flavorful peach. Called such because it’s sometimes grown among the vines, it also goes by the name
Epoisses, the cheese, is produced in our local town…Epoisses! People who live around here will tell you unequivocally that there is no better cheese on earth than ‘their’ Epoisses.
Everywhere we have been in Europe we have eaten baccala, salt cod, in some form or other. So we brought it home to Burgundy. Here we use it to stuff the zucchini flowers that are abundant in the garden right now.
We’re just in the door from six weeks of tours in the Veneto. It’s always good to be home, to get back to Burgundy. But our long absence means that a huge pile of mail and a long to-do list await our return.
This tenderloin carpaccio is served warm…and just warm, not cooked. This makes the meat meltingly tender and releases flavors. Serve with the tomato salad below for a wonderful summertime meal.
Even here in land-locked Burgundy we have a craving for the sea from time to time. Here is a convivial seafood stew to gather round and pick. The most important aspect of this recipe is adding the fish
This is a very traditional recipe, passed on to us by our good friend, Agnes Tassel, who has been making Creme de Cassis for us and our friends for years. We are serving her 2006 this summer! Thanks Agnes!
Seppie al Riso Venere con Salsa di Prezzemolo
The wildly popular black riso venere is a modern hybrid rice from the Piedmont region of Italy. It is a cross between asiatic rices, grassy and pungent.
Gougeres are the nibble in Burgundy. That and a kir (dry white wine with a dash of creme de cassis), and you know you’re in Burgundy. Gougeres are cheese puffs made with pate a choux, one of those mother recipes of French pastry. They should be crispy on the outside and soft on the inside.
The magret is the breast of a duck that has been fattened to make foie gras. It is dark, rich meat without being gamey. Since foie gras production has been
Assiette de Printemps a la crème d’Ail et a L’oeuf Poché
We make this salad when the season’s first fresh peas and fat white asparagus stalks arrive on market stalls. A perfect Sunday
Velouté de navets à la Mirepoix D’Escargots
This mirepoix (a very fine dice of mixed vegetables and herbs), made mostly of carrots, cabbage and mushroom, gives an earthy quality to this soup,
Merlu et Moules de Bouchot au Beurre D’Escargot
The ‘beurre d’escargots’ is the garlic and parsley butter that we serve our snails with in Burgundy. No snails here, though!
SALADE DE CROTTIN DE CHEVRE AUX FEVES ET AUX PETITS POIS
This simple springtime salad should be made from garden fresh vegetables at their peak. Use top quality extra virgin olive oil, fleur de sel salt and freshly ground
RAGOUT DE LEGUMES A L’AIL ET AU JAMBON CROUSTILLANT
It is very important with this recipe that you use only the freshest garden vegetables. I make this salad here in June when new potatoes, green beans, artichokes and fresh spinach
GATEAU DE PISTACHES AUX ABRICOTS FRAIS
I love the combination of fresh apricot and raw green pistachio nuts. I often serve warm sautéed apricots with a scoop of pistachio ice cream for a quick simple dessert.
When the elder is in flower, you can preserve the aroma for months with a very simple recipe for elderflower cordial. And if you are feeling ambitious, you can amaze your friends with a non-alcoholic sparkling version. But don’t wait too long; the flowers quickly turn
It’s not alcoholic, but it sure is fizzy! And so refreshing on a hot summer day. When the elder is in flower, you can preserve the aroma for months with a very simple recipe for elderflower cordial. And if you are feeling ambitious, you can amaze your friends with a non-alcoholic sparkling version.
We ‘force’ our rhubarb in the early spring by covering the plant with an upside down garbage can. There in the dark, it develops tender, pale pink stalks with a more delicate flavor than regular rhubarb.
Risi e Bisi
In the Veneto, risotto tends to be looser and juicier, usually based on fish or shellfish. The rice of choice is vialone nano, a shortish-grained semifino appreciated for its soft texture and great absorption. Good quality vialone nano will triple in size when cooked,
Sandre is arguably the finest of the fresh water fishes. It got its English name (though the English themselves also call it ‘zander’) because it looks like a perch and hunts like a pike. It also has the blue-white
Ravioli d’Escargots de Bourgogne au Bouillon Vert
The consumption of snails in Europe has a long and, admittedly, dry history covering, according to some, 10,000 years and any number of species.
Tourteau au Riz Sauvage et Tomates Sechées
There’s one thing that still makes us home-sick after all these years. Crabs. We grew up on the Chesapeake Bay, and summer was crabs. We caught them by the bushel. Chicken-neckin’, we called it.
Salade Chaude de Citeaux a la Vinaigrette de Noix et Verjus
Made by the monks at the Abbey of Cîteaux near Nuits Saint Georges, Cîteaux is one of our favorite Burgundy cheeses. Made from organic cow’s milk, it has a true taste of green pastures.
Salade de Faux Filet aux Anchois
This beef salad has a tang from red wine vinegar and anchovy, and spicy character from cinnamon and nutmeg. A twist on traditional salsa verde! Marinating the beef ahead will allow the spices to impregnate and flavor the meat.
Canapés de Foie Gras au Cassis et a l’Aneth
Here we combine several Burgundian flavors — the sweet fruit of the blackcurrant jelly, the exotic spices of the pain d’épices and the richness of the foie gras — for a surprising burst on the palate.
In the hallowed realm of standard French cuisine, Bourguignon has broken through to become a 20th century Burgundy specialty. In culinary terminology, "bourguignon" is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid-nineteenth century.
