Gascony Cookery School

The Gascony Cookery School offers practical, accessible, and enjoyable initiation into French cookery guided by two professional chefs of French cuisine.

Instructors 3

David Chance

David’s passion as a professional chef for French cuisine, made him move to Gramont in 2002. He and his wife Vikki specifically selected the Tarn-et-Garonne region, situated as it is in the heart of Gascony, for its famed gastronomic repertoire. David and his wife ran the chambres d’hotes and table d’hotes for four years, however the popularity of David’s cooking soon attracted the attention of talented local chef Bernard and from their newfound Franglais friendship the cookery school was born.

Vikki Chance

Motivated by their shared love of France, Vikki Chance and her husband moved to Gramont in 2002. They specifically selected the Tarn-et-Garonne region, situated as it is in the heart of Gascony, for its famed gastronomic repertoire. With the original intention of establishing a chambres d’hotes and table d’hotes they began their new life by carefully restoring an old farmhouse and barn. They ran the chambres d’hotes and table d’hotes for four years and after a great success the cookery school was born.

Bernard Corbiere

Bernard has owned and run a successful restaurant in Gramont for over 25 years and his traditional menu has earned him a respected reputation in the region. Bernard and David's vision was to design a program that would enable students of French cookery to work their way up from mastering of knife skills to executing impressive four-course meals in just under a week. They wanted to use their combined knowledge as professional chefs from either side of the Channel to make French cookery enjoyable.

Reviews 9

Luisa Conte

from Australia, October 2018

"Luisa C"

I did not know what to expect but was absolutely delighted and Thankful that I picked this school. Value for money not to mention the attention and professionalism David and his team give to you each and everyday was such an experience. This was more than just a cooking school it was a journey into french life each and everyday. I highly recommend this experience to anyone and I will definitely be back there for another course.

Wayne Irelan

from United States, October 2018

"Great cooking school experience"

David was a fine instructor. Directions clear, and followup very good. Learned good techniques for preparation of items that will be very useful for other dishes.

James Day

from Great Britain, July 2018

"A Review of Excellence"

Lucky we had a real good group of students who mixed in very well so enhanced the cooking experience.

Anna Van Deventer

from South Africa, May 2018

"Beautiful little town in lovely surrounds, lots of cooking."

The course is well structured, everything needed is on hand. You debone your OWN chicken by yourself, fillet your own fish. No pairs or looking on. Very kind instructors.

Liesbeth Brown

from United States, June 2017

"Cooking in Gascony"

The hospitality and the friendliness knew no bound. Both David and Vikki are excellent hosts. David and Bernard taught me all a lot about cooking and have very high standard. It was very much hands-on. This was so much better that I expected. I had a most wonderful time and will definitely return.

Tricia Mack

from Great Britain, August 2017

"Foodie heaven in the sun !"

Wonderful location ...quiet beautiful rural village...large, well appointed accommodation,, interesting programme which included cookery with outings to the market and local area..

And the ever flowing wine ..,always available..and the fun we all had !

Testimonials 1

Lisa United States

TripAdvisor website

I had the most wonderful time at the Gascony Cookery School. It was a combination of perfect things: a perfectly low-key chambre d'hôte in a perfect small town in the perfect French countryside. The course itself was challenging, well run, and very very fun. Every meal we shared was delightful, delicious and perfectly wonderful. I traveled solo (not the only solo in our group, but the only first-timer) and was welcomed into the group seamlessly. The hardest thing was having to leave. I'm already planning a return trip, and it can't happen soon enough.

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