Wendy Joyce: impressionist art, food and history

Professional chef, art historian (and lover of all things French) Wendy Joyce puts her Princeton University PhD in 19th-century French Studies to good use at her Wellington cooking workshop Cooking with the Impressionists.

Wendy Joyce was inspired by Monet's 'Les Galettes'

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Wendy Joyce talks art and food with Kathryn Ryan:

Recipes:

• Pot-au-feu
• Camembert Fritters with Apple and Raisin Chutney
• Monet’s Apple Tartlets