(No availability) 5 Day Essential French Cooking Holiday in Bazouges-sur-le-Loir, Loire Valley

During this program, you will learn to make some of the basics and standards of French cooking: Seared Duck Breast, Cheese Soufflé, Gratin Dauphinoise, French Onion Soup, Tarte-Tatin, sauces, mayonnaise, vinaigrette, and some other special and elegant dishes like Sea Bass in a Salt Crust, Moroccan Chicken, Baked Cognac Peaches, Crepes Suzette, and Raspberry Bavarois. You will always look to the market for seasonal inspiration.

At La Vie du Château, mornings begin with a breakfast of fresh croissants, assorted pastries, fresh eggs from their own chickens, homemade jam and honey, cereals, homemade yogurt, coffee, tea, fruits, and juices. Classes begin at 10:00 a.m. unless otherwise specified. Lunch at the chateau is usually at 1:00 p.m. and dinner at 8:00 p.m.

Day 1

Your arrival will be on time for lunch. After getting settled in and acquainted, you will enjoy a relaxing lunch on the terrace looking at the fountain and fields beyond. Afterwards, you will get the aprons on to prepare a delicious dinner and have a cheese party at the orangerie with an abundant choice of cheeses and discussions about all the different varieties. The dinner will be accompanied by a variety of local wines.

Day 2

After a morning of cooking class, you will head out to have lunch in a typical bistro before visiting the impressive Chateau du Lude, with its medieval kitchen and beautiful gardens. Back home, you will have a break and then put on your apron to continue preparations for dinner.

Day 3

The 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, you will spend the rest of the day preparing meals and enjoying them.

Day 4

With all the best ingredients from yesterday’s market, you will spend the morning in the kitchen preparing a light but delicious lunch and a four-course dinner. After lunch, you’ll head out to have a guided tour of the unique Cointreau distillery. Then, you will return back home to finish preparations for the dinner in the formal dining room.

Day 5

After preparing a delicious picnic, you will head out to a troglodyte wine cellar for a guided visit, some wine tasting and a picnic lunch in the middle of the picturesque vineyard. You will depart after lunch.

Program specifics may vary due to weather, current and evolving inspirations, and to take advantage of seasonal products.

• Explore the local market
• Go on a trip to a local distillery
• Stop at a troglodyte wine cellar
• Visit a local chateau

This culinary vacation will take place in Bazouges-sur-le-Loir in the Loire Valley, France.

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During this cooking retreat, breakfast, lunch, dinner, aperitifs, and wine with meals are included in the price of the package. Meals will be taken in various locations in the chateau. The formal dinner will take place in the formal dining room. More casual meals may be served in the dining room, sunny foyer, on the terrace or under the trees.

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.

Examples of what you'll be cooking

Day 1: Lunch and dinner

• Lunch already prepared
• Three-vegetable Terrine with a Light Mousseline
• Fresh Sea Scallops in a Cream Sauce with Rice
• Ice Bowl Surprise
• Cheeses and wine in the orangerie (conservatory room)
• Lamb Shanks en Papillote, Gratin Dauphinoise, and Frangipane Plum Pie (for dinner)

Day 2: Dinner

• Fennel Parmesan Salad
• Moroccan Chicken with Couscous
• Crepes Suzette

Day 3: Lunch and dinner

• Salad Frisée Aux Lardons
• Seafood Platter with Homemade Mayonnaise
• Baked Cognac Peaches (for lunch)
• French Onion Soup
• Salt-crusted Sea Bass served with Beurre Blanc (White Butter)
• Leek Melt
• Crèmet d’Angers (for dinner)

Day 4: Lunch and dinner

• Assortiment of Charcuteries
• Cheese Coufflé
• Fresh Herb Salad
• Tarte-tatin (for lunch)
• Foie Gras in Extra-fine Green Bean Salad
• Seared Duck Breast with a Hunter's Sauce
• Cheese Platter with Fresh Herb Salad
• Rasberry Bavarois (for dinner)

Day 5: Picnic lunch

• Parmesan Crisps
• Shrimp Chiffonade
• Flourless Chocolate Cake served with Crème Anglaise (English Cream)

Menus depend on market availability, freshness, and inspiration.

• Daily cooking classes
• Savor the dishes prepared during classes
• All food and drinks (wine, champagne, cognac, etc.)
• Cooking tuition, all entrance tickets, and transportation for excursions
• A complimentary Chateau de La Barbee apron and recipe booklet
• A visit to the local market to buy fresh ingredients
• Breakfast, lunch, dinner, and aperitifs
• 4 nights accommodation
• On-site translation
• Lunch in at typical auberge by the river

• Transportation and transfers to the chateau

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• 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.