Six Day French Cooking Course

 
Welcome to our 6-day French Cooking Course, that includes excursions to markets, chateaux, vineyards, abbeys, bistros, distilleries, lots of cooking and lots of fun!

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!

Prices:

€2200 per cooking participant (shared room, private bath)
€350 supplement for private room (5 nights)
€1800 per under-18 cooking participant (shared room, private bath)
€1800 per non-cooking companion (shared room, private bath)

Day-1 (Sunday)

Arrival, relaxed lunch, cooking and cheese party.
After getting settled and enjoying a relaxed lunch by the fountain, we begin diner preparations.
We will then have a break to enjoy and discover the beautiful surroundings, and meet afterwards at the Orangerie for a cheese party with a nice variety of selected cheeses and some of our local anjou wines.
Then head back to the kitchen for our final dinner preparations and enjoy.

Day-2 (Monday)

Cooking and a visit to a 12c Benedictine Abbey.
Today we’ll be doing lots of cooking but take the time to discuss, laugh, take photos and relax a little too before heading out to listen to the monks Gregorian chants.

Day-3 (Tuesday)

Cooking, visit to Angers, lunch in a bistro and tour the Cointreau distillery,
Today we’ll start some dinner preparations before heading out to Angers where we will see the impressive fortress of the Kings of Anjou, have lunch in a bistro, followed by a guided tour of the Cointreau distillery. Then back home and finish up dinner preparations.

Day-4 (Wednesday)

Open Market and lots of cooking.
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!

Day-5 (Thursday)

Cooking, visit to a beautiful chateau, lunch on the Loir river and formal dinner.
Today we’ll begin preparations for an elegant 4-course dinner that we’ll set up in the formal dining room. Then head to the Chateau du Lude for a guided tour and enjoy lunch in a beautiful setting right on the Loir river. After lunch we’ll finish our dinner preparations and set an elegant dinner table with all the details of french etiquette.

Day-6 (Friday)

Picnic and wine tasting.
After preparing a delicious picnic, we head out for some wine tasting and guided visit at a troglodyte wine cellar and picnic lunch in the middle of the picturesque vineyard.
Leisure departure afterwards.

What we’ll be cooking

Day 1

Lunch (will already be prepared=no cooking):
Rabbit Terrine, a selection of Patés and Rillettes, Salade Tri-Color
Pistacho Parfait 
 
Cheeses + wine in the Orangerie (Conservatory)
 
Dinner:
Parmesan Crisps 
Roasted Quails stuffed with Foie Gras,
Served with Extra-fine Green Beans.
Frangipane Plum Pie
 
 
Day 2

Lunch:
Fennel-Parmesan Salade
Cheese Soufflés
Ratatouille
Tarte Tatin with Crème fraîche
 
Dinner:
Cauliflower Mousseline
Lamb Shanks en Papilotte
served with Couscous
Green Salade
Flourless Chocolat Canouga
served with Crème Anglaise
 
 
Day 3

Dinner only:
Endives, Walnuts and Roquefort Salade
Coq au Vin
Pommes Château
Dark Chocolat Mousse
served with an Orange-Pomegranate Salade
 
 
Day 4

Lunch:
Salade Frisée aux Lardons
Salt-Crusted Sea Bass
served with Beurre Blanc and Braised Endives
Baked Cognac Peaches with home made Vanilla Ice-cream
 
Dinner:
Eggs in Aspic
Boeuf Bourguignon
Pommes Duchesse
Crèpes Suzettes
 
 
Day 5

Dinner only:
Shrimp Chiffonade
Duck Breasts in a Mushroom Wine Sauce
Served with Fennel and Cauliflower Purée
Cheeses with a fresh herb salade
Rasberry Bavarois
 
 
Day 6

Fancy Picnic:
Terrine de Deux Poissons
with Sauce Mousseline
Charcuteries
Cheeses
Salads …
Marinated Bell Peppers
Potato Salad
Extra-Fine Green Bean Salade with raisins and foie gras
Fruits and Cheeses
and a nice selection of Anjou wines to send you all off in a very festive manner!

Check Course Dates

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