Welcome to our Tuesday to Friday cooking program–a mixture of cooking, open markets, excursions, laughter, good food, and good times. 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, drinks at 7:30 and dinner at 8:00.
During this program you will learn to make some of the basics and essentials 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:
€2200 per cooking participant (shared room private bath).
€250 supplement for private room (3 nights)
€1800 per under-18 cooking participant (shared room private bath)
€1800 per non-cooking companion (shared room, all meals, drinks, excursions and restaurants included)
Day One: Get Settled, cheese and wine tasting in the Orangerie, course presentation and dinner.
Arrival anytime between 14:00-18:00. 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 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, followed by a light but delicious dinner.
Day Two: Cooking, open Market and more cooking.
This morning, after breakfast we will get our aprons on to begin preparations for lunch. Then we and then head to the open market in our nearby town to buy the freshest meats, seafood, and produce one can get. 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 to relax and then, with inspiration from the market, we will put our aprons back on and continue preparations for dinner.
Day Three: Cooking, Lunch out, 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 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 Four: Cooking, Re-cap, lunch and departure.
This is our last morning together. We will prepare a nice 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 and serving:
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
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 on request with a supplement.
– Price includes tuition for cooking classes, 3-nights stay at the chateau,
breakfast, lunch, dinner, all beverages- aperitifs and wine with meals, excursions, on-site translation and restaurants.
– We also offer cooking guests a complementary apron and recipe folder.
– The rate for non-cooking participants includes joining the group for meals, restaurants 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.