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Ecole Hotelier Quercy-Périgord

Restaurant and hotel school in the Dordogne and Lot region of southwest France. You can get dirt cheap, well-made gourmet meals made by eager-to-please students working under the watchful eyes of chefs/instructors.

Ave Roger-Couderc, 46200 Souillac, 05 65 27 03 00

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Mandarin orange cocktail in a glass with crushed ice, garnished with a mandarin slice, surrounded by a shaker, honey jar, and canned oranges.

Mandarin and Honey Caipirinha

5 min • Easy • 1 serving

Hearty corned beef and cabbage platter with boiled potatoes, carrots, and onions, garnished with fresh parsley.

Almost “Traditional” Corned Beef & Cabbage

255 min • Moderate • 8 servings

Grated beets in a glass bowl with a spoon, alongside a jar of grated beets and a grater on a cutting board in the background.

Chrain (horseradish and beet relish)

60 min • Easy • 4 to 6 servings

Plate of three golden-brown corn dogs with mustard dip, flour, and batter bowls in the background, perfect for a fair-style recipe.

Corn Dogs & Collars

35 min • Moderate • 8 servings

A jar of homemade vanilla extract with a vanilla bean inside, sitting on a plate in a cozy kitchen setting.

Vanilla Extract

5 min • Easy • 1 serving

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