A link to reset your password has been sent to your email

presents
 

Change language & currency

Currency

Culinary Getaway in France

Welcome to this four-day 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 their own chickens, ham, homemade jam and honey, cereals, yogurt, coffee, tea, fruits, and juices. Classes begin at 10 a.m. unless otherwise specified. Lunches at the château are usually at 1 p.m and dinners are at 8 p.m.

Meet the instructors

Mary
Read more

Highlights

  • Cooking classes and cheese tasting
  • Enjoy lunch in a beautiful setting on the Loir river
  • Visit an open market to buy the freshest produce one can get
  • A guided visit to Chateau du Lude, with its medieval kitchen and beautiful gardens
  • After-dinner drinks, infusions, and chocolates in the grand salon
  • Lunches and dinners served with fresh baguettes and wine
  • Receive a complimentary apron and recipe folder
  • 3 nights accommodation

Styles


4 days with instruction in English
The organizer also speaks: French
Hide all

Accommodation

Facilities

  • Dining area
  • Garden
  • Kitchen
  • Terrace
  • Library

Château de La Barbée is one of many private châteaux in the Loire Valley, but few offer an experience like this. The chateau was built in 1790, during the French revolution. The architectural style is very representative of this period, which is why it is classified as a historical monument.

You are welcomed into this 18th-century home for an authentic “vie du château” experience, where you will live, cook, eat, and play. The rooms in the château are simply but elegantly furnished, with shared or private bath or shower and WC facilities and views overlooking the garden.

You can relax in the library, the salon, outdoors on the terrasse, or by the fountain. All in all, you are invited to feel at home during your stay. Meals will be taken to various locations in the château. Your formal dinner will take place in the formal dining room. More casual meals may be served in the dining room, the sunny foyer, or on the terrace.

Program

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 you will always look to the market for seasonal inspiration!

Day 1: Get settled, cheese and wine tasting in the Orangerie, light dinner

Arrival between 3 to 6 p.m. After getting settled, acquainted, and connected, you can relax in your room or on the terrace, looking out over the fountain and fields beyond, or stroll through the rose garden. Enjoy a cheese and wine tasting in the Orangerie, followed by a light dinner. On this day, they will give a presentation of the course program and get your aprons on to prepare a delicious dinner.

Day 2: Course presentation, open market, and cooking

This morning, they will give a presentation of the course details and then head to the open market in the nearby town to buy the freshest meats, seafood, and produce one can get. You will take the scenic road that goes through the apple and pear orchards that the region is well known for and pass by a beautiful chateau or two.

Back home, with your baskets full, prepare a light lunch. After lunch, you will have time to relax and then, with inspiration from the market, put your aprons back on and continue preparations for dinner.

Day 3: Cooking, lunch on the Loir river, visit a beautiful chateau

With all the best ingredients from yesterday’s market, 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 to the impressive Chateau du Lude, with its medieval kitchen and beautiful gardens. Then back home and after a break, finish up preparations for the final dinner in the formal dining room.

Day 4: Cooking, re-cap, lunch, and departure

This is your last morning together. Prepare a nice light lunch and take time to re-cap on your recipes. Leisure departure after lunch.

Examples of what you’ll be cooking:

Day 2

  • Endive Roquefort Salade
  • Fresh Sea Scallops in a Cream Sauce
  • Baked Cognac Peaches, served with home-made Vanilla Ice-Cream
  • Fennel Parmesan Salade
  • Moroccan Baked Lemon Chicken, couscous,
  • Frangipane Plum Pie
  • Assortiment of charcuteries
  • Cheese Soufflé
  • Ratatouille
  • Tarte-Tatin

Day 3

  • 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 4

  • Parmesan Crisps
  • Shrimp Chiffonade
  • Flourless Chocolate Cake served with Crème Anglaise

Please note that menus depend on market availability, freshness, and current inspiration.

Included excursions

The open market

The weekly Wednesday market is a foodie's dream come true, with it being the second largest in the region, with 180 vendors displaying products from near and afar.

Most notable is the abundance of local products, from fruits and vegetables grown right next door to displays of cheeses, charcuteries, and the freshest seafood you can get. They arrive straight from the seaside early in the morning and the fish are all clear-eyed with bright red gills. Piles of fresh perrywinkles, whelks, muscles, and venus clams are all lined up next to the live (still jumping) shrimps.

Christine comes straight from Guérande with her beautiful selection of rock salt, fine salt, fleur de sel, and other spices including fresh vanilla pods and salicorne.

You can also find beautiful baskets, kitchen utensils, live chickens and ducks, antique knick-knacks, and all sorts of other goods.

Of course, Mary has selected her favorite vendors and has become pretty efficient in finding and choosing what she needs for the days-weeks cooking. She usually goes with menus sketched out in her head, but with a very open mind and thus letting her inspiration go with all the exciting food to be found.

It is so fun when you get back to the kitchen and spread out all the ingredients on the table and start preparing delicious dishes, old and new!

Instructors

Mary Pochez

Location

You'll explore the diverse local culinary culture and the Loire Valley‘s rich history. You will shop town markets for ingredients, visit medieval villages and historic châteaux, and enjoy private tours of the Anjou vineyards, tastings at their wineries, and visits to their cellars, some of which are carved into the hills.

Features

General

  • Dining area
  • Garden
  • Kitchen
  • Terrace

Services

  • Library

Food

Meals

At La Vie du Château, mornings begin with a breakfast of fresh croissants, assorted pastries, fresh eggs from the chateau's own chickens, ham, homemade jam and honey, cereals, and yogurt, coffee, tea, fruits, and juices.

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.

Lunches and dinners are served with 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, current and evolving inspirations, and taking advantage of seasonal products.

Cooking classes

During this program, you will learn to make some of the basics and standards of French cooking - boeuf bourguignon, cheese soufflé, ratatouille, gratin dauphinoise, french onion soup, Tarte-Tatin, mayonnaise, vinaigrette, and some other special and elegant dishes - sea bass in a salt crust, beurre blanc, Moroccan chicken, baked cognac peaches, crèpes Suzette, and dark chocolate mousse. But you will always look to the market for seasonal inspiration!

The following meals are included:

  • Breakfast
  • Lunch
  • Dinner
  • Snacks
  • Drinks

The following drinks are included:

  • Coffee
  • Tea
  • Alcoholic beverages

The following dietary requirement(s) are served and/or catered for:

  • Regular (typically includes meat and fish)
If you have special dietary requirements it's a good idea to communicate it to the organiser when making a reservation

What's included

  • Daily cooking tuition
  • Recipes booklet
  • A complimentary “Château de La Barbée” apron
  • All food and drinks (wine, champagne, cognac, etc) daily
  • All entrance tickets and transportation for excursions
  • 3 nights accommodations in the family’s château

What's not included

  • Airfare
  • Transportation and transfers to the chateau
  • Personal expenses

How to get there

Recommended Airports

Arrival by airplane

Please book your flight to arrive at Charles de Gaulle Airport (CDG). Several high-speed trains operate directly from Charles de Gaulle Airport (CDG) to Le Mans. Car rentals are available at multiple locations at the airport.

Arrival by train

High-speed trains run frequently from Gare Montparnasse to Le Mans, and less frequently to Sable. From Le Mans train station, taxis are available for about 50 EUR. You can contact to make La Vie Du Château for arrangements.

Alternatively, you can take a bus from Le Mans train station to La Flèche for about 8 EUR. La Vie Du Château will pick you up in La Flèche for transfer to La Barbe. You can also take a train from Le Mans to Sable, then take a taxi to La Barbe. Car rentals are also available at Le Mans station.

Cancellation Policy

  • A reservation requires a deposit of 25% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.
  • The rest of the payment should be paid 30 days before arrival.
4 days / 3 nights
from --
Availability

Non-cooking participants and cooking participants under the age of 18 are also welcome at a reduced cost. La Vie du Château can design custom courses for groups with your own dates. For more information, please send an inquiry.

Friday July 1, 2022
(4 days / 3 nights)

Select your package:

For this organizer you can guarantee your booking through BookCulinaryVacations.com. All major credit cards supported.

Why choose BookCulinaryVacations.com

Largest Selection
Friendly Customer Service
Offers for every budget
Best Price
Don't miss out, join our mailing list and get updates & special offers!
Served by www:8000

Logging out

of Tripaneer websites