Five Day French Cooking Course

 
 
Welcome to our Monday to Friday cooking program–that includes excursions to markets, chateaux, vineyards, bistros, distilleries, lots of cooking and lots of fun!
At La Vie du Château mornings begin with a breakfast of fresh croissants, assorted pastries, fresh eggs from our own chickens, homemade jam and honey, cereals, homemade yoghurt, coffee, tea, fruits, and juices. Classes begin at 10:00 a.m. unless otherwise specified. Lunch at the château is usually at 1:00 p.m, dinner at 8:00 p.m.
During this program you will learn to make some of the basics and standards of French cooking—Seared Duck Breast, Cheese Soufflé, Gratin Dauphinois, French Onion Soup, Tarte-Tatin, sauces, mayonnaise, vinaigrette, and some other special and elegant dishes— Sea Bass in a Salt Crust,, Maroccan Chicken, Baked Cognac Peaches, Crepes Suzette and Raspberry Bavarois. But we will always look to the market for seasonal inspiration!
 
 
Prices:
€2200 per cooking participant (shared room private bath)
€300 supplement for private room (3 nights)
€1800 per under-18 cooking participant (shared room private bath)
€1800 per non-cooking companion (shared room)
 
 
Day One: Get Settled, enjoy lunch, get cooking and cheese party!
Arrival for lunch, after getting settled and acquainted, enjoy a relaxing lunch on the terrasse… looking out over the fountain and fields beyond.
Afterwards we will get our aprons on to prepare a delicious dinner and have a cheese party at the Orangerie with an abundant choice of cheeses and discussions about all the different varieties. Accompanied by a variety of local wines.
 
Day Two: Cooking, visit to an impressive chateau and lunch in a bistro.
 
After a morning of cooking, we will head out to have lunch in a typical bistro before visiting the impressive Chateau du Lude, with it’s medieval kitchen and beautiful gardens. 
Back home, we will have a break and then put our aprons back on to continue preparations for dinner.
 
Day Three: Open Market and lots of cooking.
 
Our local market is one of the largest in the region with the freshest of local produce, cheeses, meats and seafood.
With baskets full and lots of inspiration, we will spend the rest of the day preparing meals, and enjoying them!
 
 
Day Four: Cooking, Visit to the Cointreau Distillery
 
With all the best ingredients from yesterday’s market we will spend the morning in the kitchen preparing a light but delicious lunch and a 4-course dinner. After lunch we’ll head out to have a guided tour of the unique Cointreau distillery. Then back home to finish up preparations for dinner in the formal dining room.
 
 
Day Five: Cooking, wine tasting and picnic in the vineyards
 
After preparing a delicious picnic, we head out to a troglodyte wine cellar for a guided visit, some wine tasting and a picnic lunch in the middle of the picturesque vineyard.
 
Departure, after lunch.
 
Lunches and dinners are served with baguettes and wine. Dinners are followed by after-dinner drinks, infusions, and chocolates in the grand salon, which guests are invited to enjoy. Program specifics may vary due to weather, current and evolving inspirations, and to take advantage of seasonal products.

Examples of what we’ll be cooking
 
Day One

Lunch: (already prepared)
Three-Vegetable terrine with a light mousseline, 
Fresh Sea Scallops in a Cream Sauce, with rice 
Ice bowl surprise
 
Cheeses + wine in the Orangerie (Conservatory)
 
Dinner: 
Lamb Shanks en “Papillote”
Gratin Dauphinois
Frangipane Plum Pie
 
Day Two
 
Dinner:
Fennel Parmesan Salade
Maroccan Chicken with Couscous
Crèpes Suzette
 
 
Day Three
 
Lunch:
Salade Frisée aux Lardons
Seafood Platter with home-made Mayonnaise
Baked Cognac Peaches
 
Dinner:
French Onion Soup
Salt-Crusted Sea Bass served with Beurre Blanc
Leek Melt
Crèmet d’Angers
 
Day Four
 
Lunch:
Assortiment of Charcuteries
Cheese Soufflé
Fresh Herb Salade
Tarte-Tatin
 
Dinner:
Foie Gras in a Extra-fine Green Bean Salade
Seared Duck Breast with a “Hunter’s” Sauce
Cheese Platter with fresh herb salad 
Rasberry Bavarois
 
 
Day Five
Picnic Lunch:
Parmesan Crisps
Shrimp Chiffonade
Flourless Chocolate Cake
served with Crème Anglaise
 
Menus depend on market availability, freshness and current inspiration.
 
Price details
All prices for cooking participants are based on shared rooms. Private rooms
 are available with a supplement.
The rate for non-cooking participants includes joining the group for meals and excursions.
We can advise you on what’s to do in our area, there’s lots!
Price includes tuition for cooking classes, 4-night stay at the chateau,
breakfast, lunch, dinner,  aperitifs and wine with meals, excursions and on-site translation.
We also offer a complementary apron and recipe folder.
Transportation and transfers to the chateau are not included, but we can help make
arrangements for you.

 

 
 

Check Course Dates