Active Gourmet Holidays
Active Gourmet Holidays

facebook 32linkedin 32 youtube 32  image006.png

June News from Active Gourmet Holidays

June 2014

 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!


Active Gourmet Holidays invites you to Morocco, Spain and France. Check out our delicious culinary adventures below. 

Our recipe this month is an easy to make asparagus spring soup courtesy of our talented chef in Southwest France ("Cooking in the Dordogne").

Active Gourmet Holidays is on Facebook! Click here to LIKE US and please share photos of your trip!

For more information on specific tours or pricing, please email 

Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

June 2014 News - Immersion into the LanguedocImmersion into the Languedoc
Languedoc-Roussillon, France - 5 nights

Available September to December - Monday to Saturday

Join a native Languedocienne on a culinary journey in this little known corner of southern France, nestled between the Camargue region to the east and the French Catalonian Pyrenees to the southwest. You will discover this singular historic region rich in traditions, art, architecture and culture and meet some remarkable personalities and spirited characters, from local chefs and winemakers to artists and artisans, all of whom are passionate about their craft and their land.  


Read more: Immersion into the Languedoc


Cooking in Aragon 
Aragon, Spain - 7 nights  
Available March to November - Sunday to Wednesday
Enjoy a three night intensive cooking program at a hidden gem in the hills of Aragon. Your accommodation for your stay is considered throughout Spain and internationally as one of the most singular, beautiful and romantic small hotels in the whole of Europe. Boasting 17 rooms, lovely sitting rooms, an extensive library, grand piano and fresh flowers everywhere, all this is in a very friendly, relaxed atmosphere where you will be well looked after by the small team of charming local and international staff. Your host is British but has lived in Spain "forever", is completely bi-lingual and has a profound knowledge and passion for Spanish history, culture, gastronomy and wine which she loves to discuss.


June 2014 News - Magical MoroccoMagical Morocco
Marrakech, Morocco - 6 nights
Available March, April, November 

This Moroccan cooking school is perfectly located just outside the ancient city of Marrakech, a walled garden city of tall graceful palms set beneath the snow-capped Atlas Mountain range. Your cooking vacation will feature hands-on cooking classes, shopping in the souk, tours of historic sites all with enough time to relax back at the villa in the hammam (Turkish steam bath), take a swim, have a massage or simply sit by the pool and read. There are eight spacious bedrooms beautifully decorated Moroccan style and all have en-suite bathrooms. An unforgettable culinary vacation awaits you!

Read more: Magical Morocco


 Client Testimonial 



June 2014 - Client Testimonial 

 "We had the most incredible time and this was the highlight of our 3 weeks in Italy. Our experience with Active Gourmet Holidays was incredible.The service we received from the moment we considered booking through to after we returned home was nothing short of spectacular."


Sarah and Justin W., Vancouver, Canada 





1 kilo ( 2 lbs ) green asparagus    
2 medium white onions

1 medium potato   
2 Tbsp butter 
1 Tbsp olive oil 
vegetable stock

2 Tbsp cream

June 2014 News - Recipe  

Cut away the tough ends of stalks, reserve the tips for garnish and  chop the rest into 1 inch lengths. Chop the onions, chop the potato into chunks. Melt butter and oil into a saucepan, sweat onions for 5 minutes without colouring, add asparagus bits and potato chunks, sweat for another 5 minutes. Add vegetable ( or light chicken stock) barely to cover, bring to simmering point and cook for 25 minutes.

Blend the soup adding the cream and season to taste . Keep warm.

Steam asparagus tips ( or cook in salted water ), season and toss in olive oil

Serve garnished with asparagus tips and top with a cheese tile biscuit  :

Line a baking sheet with parchment paper, grate coarsely some gruyere, comte or parmesan cheese. Sprinkle 1 Tbsp of cheese to form equal rounds, spreading the edges . Cook in preheated oven at 210 C / 425 F till nicely colored. Leave to stand 30 seconds before lifting out carefully with a spatula. Stand on a pastry rack to dry.




Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Skype: active.gourmet.holidays 



"It was an absolutely marvelous week. The accommodations were superb. I loved the course, the host, and the Chambre d'Hote which is a lovely country house equipped with everything one could possibly need. I was incredibly pleased to when dealing with AGH. All in all, a fantastic experience that I hope to be able to repeat, perhaps in Italy next time." Anita D., Encinitas, California

Designed by NKS