French Cooking Course in France – 4 Days

Welcome to our Tuesday to Friday cooking program–a mixture of cooking, open markets, excursions, laughter, good food, and good times. 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: Boeuf Bourguignon, Cheese Soufflé, Ratatouille, Gratin Dauphinois, French Onion Soup, Tarte-Tatin, mayonnaise, vinaigrette, and some other special and elegant dishes— Sea Bass in a Salt Crust, Beurre Blanc, Maroccan Chicken, Baked Cognac Peaches, Crèpes Suzette and Dark Chocolate Mousse. But we will always look to the market for seasonal inspiration!

 

Prices:
€1800 per cooking participant (shared room private bath)
€250 supplement for private room (3 nights)
€1600 per under-18 cooking participant (shared room private bath)
€1500 per non-cooking companion (shared room)
 
 
Day One: Get Settled, cheese and wine tasting in the Orangerie, light dinner.
 
Arrival between 15:00-18:00. After getting settled, acquainted, and connected,  you can relax in your room or on the terrasse… looking out over the fountain and fields beyond, or stroll through the rose garden. We’ll enjoy a cheese and wine tasting in the Orangerie, followed by a light dinner.
 
This morning we will give a presentation of the course program and get our aprons on to prepare a delicious dinner.
 
Day Two: Course presentation, open Market and cooking.
 
This morning we will give a presentation of the course details and then head to the open 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 and pear orchards that our region is well known for and pass by a beautiful chateau or two.
Back home, with our baskets full, we will prepare a light 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 Three: 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 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 Four: 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:
 
Endive Roquefort Salade
Fresh Sea Scallops in a Cream Sauce
Baked Cognac Peaches, served with home-made Vanilla Ice-Cream
 
Fennel Parmesan Salade
Maroccan Baked Lemon Chicken, couscous, 
Frangipane Plum Pie
 
Assortiment of Charcuteries
Cheese Soufflé
Ratatouille
Tarte-Tatin
 
 
French Onion Soup
Salt-Crusted Sea Bass served with Beurre Blanc
Leek Melt
Baked Cognac Peaches, served with home-made Vanilla Ice-Cream
 
Cauliflower Caviar Mousseline
Boeuf Bourguignon
Pommes Chateau 
Dark Chocolat Mousse
Baked Cognac Peaches, served with home-made Vanilla Ice-Cream
 
Day Four
 
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.
– Price includes tuition for cooking classes, 3-nights 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. 

 
Check French Courses Dates