Welcome to our Monday to Friday cooking program–that includes excursions to markets, chateaux, 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, ham, homemade jam, honey, cereals, yoghurt, coffee, tea, fruits, and juices.
Classes begin at 9:30 a.m. unless otherwise specified. Lunches at the château are 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—
Examples of dishes we prepare are: Seared Duck Breast, Cheese Soufflé, Boeuf Bourguignon, Lamb Shanks “En Papillotte”, Gratin Dauphinois, French Onion Soup, Tarte-Tatin, sauces, mousseline, 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!
Classes begin at 9:30 a.m. unless otherwise specified. Lunches at the château are 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—
Examples of dishes we prepare are: Seared Duck Breast, Cheese Soufflé, Boeuf Bourguignon, Lamb Shanks “En Papillotte”, Gratin Dauphinois, French Onion Soup, Tarte-Tatin, sauces, mousseline, 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:
€2800 per cooking participant (shared room private bath)
€360 supplement for private room (4 nights)
€2000 per under-18 cooking participant (shared room private bath)
€2000 per non-cooking companion (shared room)
€2800 per cooking participant (shared room private bath)
€360 supplement for private room (4 nights)
€2000 per under-18 cooking participant (shared room private bath)
€2000 per non-cooking companion (shared room)
Day One: Get Settled and acquainted with the property, cheese tasting and cooking.
Arrival anytime between 14:00-18:00. After getting settled, acquainted, and connected, you can relax in your room, on the terrasse… looking out over the fountain and fields beyond, or have a nice walk around the property. We’ll enjoy a cheese and wine tasting in the Orangerie (or in chateau, weather permitting), course presentaion, some dinner preparations followed by a light but delicious dinner.
Day Two: Cooking, Visit to the Cointreau Distillery.
After a morning of cooking we will head to Angers to have lunch in a fun bistro followed by a guided visit (in english) to the unique Cointreau Distillery. You’ll see and learn all about the production, history, and the bottling of 18 m bottles each year, followed by a cocktail making session.
Back home, we will have a break and then put our aprons back on to continue preparations for dinner.
Back home, we will have a break and then put our aprons back on to continue preparations for dinner.
Day Three: Open Market and cooking.
Our local market is one of the largest in the region with the freshest of local produce, cheeses, meats and seafood.
After breakfast we will get our aprons on to begin preparations for lunch. Then we and then head to the open market. We will pass by a beautiful 15th -18th C chateau and a 10th C church.
Back home, with our baskets full, we will finish preparing lunch.
After lunch, you will have time relax and then, with inspiration from the market, we will put our aprons back on and continue preparations for dinner.
Back home, with our baskets full, we will finish preparing lunch.
After lunch, you will have time relax and then, with inspiration from the market, we will put our aprons back on and continue preparations for dinner.
Day Four: Cooking, Lunch on the Loir river, visit to a beautiful Chateau.
With all the best ingredients from yesterday’s market we will spend the morning in the kitchen preparing a 4-course dinner. Then head out to enjoy lunch in a beautiful setting on the Loir river (weather permitting) or in our local town, followed by a guided visit at the impressive Chateau du Lude, with it’s medieval kitchen and beautiful gardens. Then back home and after a break we’ll finish up preparations for our final dinner in the formal dining room.
Day Five: Cooking, Re-cap, lunch and departure.
This is our last morning together. We will prepare a nice light lunch and take time to re-cap on our weeks recipes. Leisure departure after lunch.
Lunches and dinners are served with fresh 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, availability, current and evolving inspirations, and to take advantage of seasonal products.
Examples of what we’ll be cooking:
Day One
Dinner:
Three-Vegetable terrine with a light mousseline,
Fresh Sea Scallops in a Cream Sauce, with rice
Frangipane Plum Pie
Three-Vegetable terrine with a light mousseline,
Fresh Sea Scallops in a Cream Sauce, with rice
Frangipane Plum Pie
Day Two
Lunch out
Dinner:
Lamb Shanks en “Papillote”
Gratin Dauphinois
Crèpes Suzette
Lamb Shanks en “Papillote”
Gratin Dauphinois
Crèpes Suzette
Day Three
Lunch:
Assortiment of Charcuteries
Cheese Soufflé
Ratatouille
Tarte-Tatin
Dinner:
French Onion Soup
Salt-Crusted Sea Bass served with Beurre Blanc
Leek Melt
Dark Chocolate Mousse
Day Four
Lunch out
Dinner:
Foie Gras in a Extra-fine Green Bean Salade
Seared Duck Breast with a “Hunter’s” Sauce
A nice selection of cheeses with a fresh herb salad
Rasberry Bavarois
Day Five
Lunch:
Shrimp Chiffonade
Seafood platter with home-made mayonnaise
Garden salade with cheese.
Garden salade with cheese.
Flourless Chocolate Cake
served with Crème Anglaise
Menus depend on market availability, freshness and current inspiration.
Price details
– Our program is ALL INCLUSIVE
– Prices for cooking participants are based on shared rooms. Private rooms
are available on request with a supplement.
– Price includes tuition for cooking classes, 4-night stay at the chateau,
breakfast, lunch, dinner, all beverages (aperitifs, wine, after dinner drinks), excursions, restaurants, and on-site translation.
– We also offer cooking guests a complementary apron and recipe folder.
– 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!
– We can pick you up at the station in La Fleche. Other transportation and transfers to the chateau are not included, but we are happy to help you make arrangements.
– We also offer cooking guests a complementary apron and recipe folder.
– 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!
– We can pick you up at the station in La Fleche. Other transportation and transfers to the chateau are not included, but we are happy to help you make arrangements.