Program

Your week program: food, wine, culture

Each weekly program is designed to take advantage of the season’s produce and the special events happening in the area. As well as our shopping trips to the markets and local shops, the program includes visits to vineyards, organic farms, medieval villages and castles, local artists and artisans. Each week can be tailored to suits the guest’s desires and special interests.

DAY 1
Monday

Afternoon arrival (from 2.00pm to 7.00pm)

Settle at the house and over a glass of champagne we will discuss the coming week schedule before sitting down to the welcoming dinner prepared by your hostess.

Day 2 to day 7
Tuesday to Sunday

You will experience:

  • 5 mornings visits to different outdoor markets.
  • 5 afternoon hands-on cooking classes (minimum 3 hours, often more...)
  • 1 half day excursion to nearby Dordogne with lunch out.
  • 1 dinner out on Saturday night to a favourite restaurant.

Also included, a visit to a family run plum farm where all the secrets of prune drying will be revealed!
And a stroll through the historical water lily nursery where the French impressionist painter Monet boughts his lilies for Giverny, featured on the famous Nympheas.

Day 8
Monday

Breakfast and transfer to train station or airport.

By the end of the week you will have learned to create from scratch a wide range of dishes, from classical (crème brûlée, country style terrine, cheese soufflé, cassoulet, ...), to more modern and light gourmet recipes with emphasis on impeccable presentation. The guests are always invited to join in the plating of the food at dinner time, to enhance their cooking skills from preparation to service. The atmosphere of the classes is friendly, relaxed and supportive whatever your skills levels.

Sitting leisurely around the table with friends, good conversation, wonderful food and wine: this is the French art de vivre!

Sample list of dishes we may cook, according to the season:

Cherry clafoutis, classic apple tart, warm chocolate fondant, crêpes suzette, raspberry, crème brûlée, tarte au citron, zucchini and basil soup, artichokes bottom stuffed with goat cheese, upside down tomato tart, stir- fry squid salad with arugula and chorizo, mussels in saffron sauce, white asparagus with hollandaise sauce, baked fillet of cod with tapenade and orange braised fennel, monkfish roast with prosciutto, filet mignon stuffed with prunes, lentil stew, duck cassoulet, chicken with 40 cloves of garlic, ratatouille...