Welcome to our extended weekend cooking program–a mixture of cooking, open markets, laughter, good food, and good times. At La Vie du Château mornings begin with a breakfast of fresh croissants, assorted pastries, 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— Coq au Vin, Boeuf Bourguignon, Cheese Soufflé, Ratatouille, Gratin Dauphinois, Tarte-Tatin, mayonnaise, vinaigrette, and pastry—and some other special and elegant dishes— Sea Bass in a Croute de Sel (salt crust), Beurre Blanc, Terrine de Lapin, Cognac Peaches, Rasberry Bavarois and Dark Chocolate Mousse. But we will always look to the market for seasonal inspiration!
€1400 per cooking participant (shared room private bath)
€250 supplement for private room (3 nights)
€1150 per under-18 cooking participant (shared room private bath)
€1150 per non-cooking companion (shared room)
Day One: Get Settled, enjoy lunch and get cooking!
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 and get cooking to prepare a delicious dinner.
Day Two: Cooking and Cheese party
Today after breakfast we head straight to the kitchen. After a leisurely lunch, you will have time to wander and discover the hidden treasures on our estate, relax by the fountain, or rest in your nice spacious room.
Then we will put our aprons back on and continue preparations for a four-course dinner.
Before dinner we will head down to the Orangerie for a Cheese Party with an abundant choice of cheeses and discussions about all the different varieties. Accompanied by a variety of local wines.
Day Three: Open Market and Cooking
We drive to the outdoor market in our nearby town to buy the freshest meats, seafood, and produce one can get. We will take the scenic road that goes through the apple orchards that our region is well known for and pass by a beautiful chateau or two, or three!
Back home, with our baskets full, we will begin preparations for lunch and dinner, and have fun and interesting conversations about food, cooking and whatever else comes to our minds…. sometimes with glass of wine in hand.
Departure after lunch for guests doing the 3 day program.
Day Four: Cooking, Visit and picnic in a local vineyard
With all the best ingredients and inspiration from yesterday’s market we will spend a short morning in the kitchen preparing a delightful picnic lunch. We will then head out to have a guided tour of a local wine producer and their troglodyte cellars. Afterwards we will enjoy our picnic in a beautiful setting, in the middle of the vineyards.
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.
Optional Fifth Day
An optional 5th day is available upon request. Includes dinner, morning breakfast, an excursion to one of the grand Loire Valley chateaux, lunch in a medieval village or the Cointreau distillery. Contact us for pricing.
What we’ll be cooking
Oeufs en Gelée
Eggs and Smoked Salmon in Aspic
Bar “de Ligne” en Croûte de Sel
White Sea Bass in a Salt Crust
Tarte aux Prunes a la Crème d’Amandes
Frangipane Plum Pie
Salade Frisée aux Lardons
Frisée Salad with Lardons and Poached Eggs
Poulet Rôti à la Marocaine
Maroccan Baked Chicken
Mousseline de Choufleur
Potatoes in the “Château” way
Bavarois au Framboise
Plateau de Fruits de Mer
Fresh Seafood Platter
Soufflé au Fromage
Ratatouille d’Oncle Charlie
Uncle Charlie’s Ratatouille
Foie Gras en Papillote
Duck Liver in Parchment
Magret de Canard, Sauce Grand Veneur
Duck Breast with Hunter’s Sauce
Au Gratin Potatoes
Pêches Rôties au Cognac
Baked Cognac Peaches
Glace à la Vanille Maison
Homemade Vanilla Ice-cream
Chiffonade de Crevettes
Terrine de Lapin
Terrine of Rabbit
Canouga Nappé de Creme Anglaise
Flourless Chocolate Cake
served with Creme 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.
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, 3-night stay at the chateau,
breakfast, lunch, dinner, aperitifs and wine with meals, excursions and on-site translation.
Transportation and transfers to the chateau are not included, but we can make
arrangements for you.