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Culinary school of france - Import export

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LE COUSTELOUS

France

Le Coustelous is proud to offer you its gourmet products from the South West, with special emphasis on the famous cassoulet from Castelnaudary. We are committed to the quality of our ingredients and work with local producers to offer you the very best. We export our products to Europe, the United States and France, to delicatessens, wine merchants and shops specialising in gourmet and other speciality fare. France is known for its gastronomy and our South west region has a fine reputation for its wide range of tasty delicacies. Our family has been involved in preparing delicious dishes for our customers since 1993. We place great value on highlighting the fresh, home-made products of our local region. Foie gras, black pudding and, duck breast, and so on. But our flagship product is our famous cassoulet, prepared in the traditional family way with white Castelnaudary beans and meat sourced from local farmers. We will be glad to provide further information about our products. At "Le Coustelous", the family is at the heart of our cannery and we are proud to share our passion for south-western gastronomy with you. Feel free to contact us for more details!

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VIA GLOBE

Croatia

Via Globe is an ambitious and young travel agency offering specialized adventure, sport, cultural, discovery, culinary and uncommon touring packages. Via Globe is an agency specialized in finding clients for local touristic, entertainment, sport and cultural agencies and clubs. We are starting in Croatia but we already have divisions in USA, Tunisia and France. We sell “dreams” to people and to clubs, associations, foundations, schools, institutes, universities, agencies etc…Our mission is to promote culture, sport, history, knowledge and adventure
UNDERGROUND COOKERY SCHOOL

United Kingdom

Despite working in some of London’s top restaurants like The River Café, The Ivy and Pont De La Tour, Chef and Patron Matt Kemp considers himself self-taught.He started following recipes from an early age. And like everyone, started with pretty mixed results; ‘I ruined everything I tried to cook for the first time! But I always learned from my mistakes.’Training under 3-star chef, Michael Guérard, in France gave Matt the best technical training in the business. And he now offers classes that are both hugely informative and great fun.With his home grown experience he also knows what it's like to be hopeless in the kitchen, and has a few tricks up his sleeve for when things go wrong.Hence the school's motto; ‘Everything is salvageable! ’.

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Culinary school of france - Import export

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