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 and honey, cereals, yoghurt, coffee, tea, fruits, and juices. Classes begin at 10:00 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!
€2400 per cooking participant (shared room private bath)
€300 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, enjoy lunch, get cooking!
Arrival for lunch, between 11:30-12:30. After getting settled, acquainted, and connected! we’ll enjoy a relaxing lunch on the terrasse… looking out over the fountain and fields beyond.
After a break where you will be able to relax in your rooms, by the fountain or have a nice walk around the property, we will then give a presentation of the course program and get our aprons on to prepare a delicious dinner.
Day Two: Cooking, Visit to the Cointreau Distillery.
After a morning of cooking and lunch, we will have a guided visit 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 and tasting session.
Back home, we will have a break and then put our aprons back on to continue preparations for dinner.
Day Three: Open Market, cooking and cheese party in the Orangerie.
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!
We will also have a cheese tasting at the Orangerie (weather permitting) with a choice of local cheeses and discussions about the different varieties. Accompanied by a variety of local wines.
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 followed by a guided visiting the impressive Chateau du Lude, with it’s medieval kitchen and beautiful gardens. Then back home to finish up preparations for 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:
Lunch: (already prepared)
Three-Vegetable terrine with a light mousseline,
Fresh Sea Scallops in a Cream Sauce, with rice
Ice bowl surprise
Lamb Shanks en “Papillote”
Frangipane Plum Pie
Salade Frisée aux Lardons
Seafood Platter with home-made Mayonnaise
Baked Cognac Peaches
Oeufs En Gelée
Creamy Veal Stew
Assortiment of Charcuteries
Cheeses + wine in the Orangerie (Conservatory)
French Onion Soup
Salt-Crusted Sea Bass served with Beurre Blanc
Dark Chocolate Mousse
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
Cheese Pastry Puffs
Flourless Chocolate Cake
served with Crème Anglaise
Menus depend on market availability, freshness and current inspiration.
– All prices for cooking participants are based on shared rooms. Private rooms
are available with a supplement.
– 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 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!
– Transportation and transfers to the chateau are not included, but we are happy to help you make arrangements.