7 Days Culinary Vacations in the Loire Valley, France

7 Days Culinary Vacations in the Loire Valley, France

  • Le Calabash, 12 Fromenteau, Yzeures-sur-Creuse 37290, France

Authentic France Cooking Vacations

At Le Calabash, you embark on a French culinary vacation that will open new doors to flavors, techniques, and skills that will enable you to follow your own flair and imagination. The only qualifications needed are a love for food and the desire to lean about cooking. The course provides hands-on opportunity to develop your culinary skills in a practical and supportive learning environment, be on vacation in the most beautiful surroundings, and get the chance to make new friends.

Highlights

  • 5 days cooking classes
  • Qualified and award-winning chefs
  • Personalized apron and recipe folder
  • Visit to a local market and a local goat cheese farm
  • Visits to Chateau Chenonceau and the city of Tours
  • Wine and chocolate tasting session
  • 6 nights accommodation
  • Daily delicious meals
  • 5 days with instruction
  • Afrikaans, French, English
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Le Calabash strives to ensure you have comfort, service, and attention to detail second to none during your stay. You will be staying in one of the following two accommodations, depending on the availability:

Relais Manor House

This is a charming 18th century coach inn, just three minutes from Le Calabash. It has been renovated to the most modern standards of comfort to provide one of the region's finest hotels. However, the owners have ensured it has retained its charm and character.

Set in the small tranquil French village of Yzeures sur Creuse on the river Creuse in the Loire Valley, it overlooks the village square and church, which includes a 15th century shrine and the museum of ‘Mado Robin,’ France’s famous opera soprano as this is where she was born.

The beamed bedrooms are all of a superior standard and decorated in period style, with en-suite bathrooms, air-conditioning, Wi-Fi, and flat screen TV. The bar and lounge offer a comfortable area to relax with a grand fireplace. You can also enjoy the calm of one of the two picturesque gardens with a glass of Loire wine.

If you enjoy the outdoors, there is a swimming pool and a tennis court, and you are provided with canoes to explore either the Creuse or Gartempe Rivers, or discover the area by bicycle on the numerous cycle routes which are also provided. You are on the doorsteps of the Brenne, famous for its bird life, lakes and endless walks.

Les Loges du Parc

This charming, four-star hotel is situated in the center of the pretty spa town of La Roche Posay. The hotel with its imposing Belle Epoque façade, surrounded by its rose garden and pivoineraie, thermal pool, and a large terrace with linden trees creates a unique and exceptional place in the village.

Completely renovated in a chic country spirit with a hint of a “British touch”, it offers tasteful large hotel rooms and suites where each room has its own identity; wood, amaranth, coriander, and green countryside. The exterior has kept its Art Nouveau charm with its architectural frieze.

The hotel offers a relaxing pool and bathing area where guests can soak up the French sunshine. Inside, there is an atmosphere of peace and authenticity with the solid wood floors and fireplace in the lobby. It is comfortable with character and charm. Les Loges du Parc four-star hotel is part of the prestigious Châteaux and Hôtels Collection (Alain Ducasse Group).

Sunday, day one

Arrive after lunch, check in, and settle into your accommodation. At 7 p.m. there will be a welcome champagne cocktail and the opportunity to meet and get to know your fellow 'Culinary Adventurers', followed by Alison and Sidney’s ‘Taste of the Loire Valley’ buffet in the “Old Stable” at Le Calabash.

Monday, day two

After a traditional French breakfast served at 9 a.m., you will start your morning cooking classes. Today you will be taught hands-on some of Le Calabash’s most popular dishes. Two of the dishes you will be taught are Gold Medal dishes and appear in the ‘Le Calabash A Culinary Adventure' cookery book. These dishes are simplified and easy for you to prepare back home in your own kitchen. You will learn the following:

  • The art of butchering, cooking, and working with poultry and duck
  • Fricasse of Guinea fowl with morrels and a Touraine sauce
  • Seasonal duck dish
  • Pommes fondantes, dauphinoises, and seasonal vegetable dish

For lunch, you will enjoy a dish you prepared this morning with Alison and Sidney’s favorite French artisanal cheese and freshly baked bread. After, your journey into the pastry kitchen begins.

This afternoon, Alison shares her take on a Trio of Gourmet Brûlées. This is not the normal Brûlee class, but rather a hands-on class on how to create stunning desserts using Brûlee as the main focus on your plate.

The class will finish at 5 p.m. and you will have leisure time until dinner. At 7:30 p.m. dinner is served and you will enjoy a culinary demonstration by both Alison and Sidney.

Tuesday, day three

After a traditional French breakfast served at 8:30 a.m., you will depart for Chateau Chenonceau at 9:30 a.m. You will have the morning to explore Chenonceau at your leisure.

Property of the Crown, then royal residence, Chenonceau Castle is an exceptional site not only because of its original design, the richness of its collections, its furniture and its decorations, but also because of its destiny. It was loved, administrated, and protected by women, who were all extraordinary and who, for the most part, have marked history.

For the historical background, the “Château des Dames” was built in 1513 by Katherine Briçonnet, and successively embellished by Diane de Poitiers then Catherine de Medici. Chenonceau was protected from the hardship of the revolution by Madame Dupin.

At 12:30 p.m. you will have lunch in the charming Orangerie restaurant set in the gardens of Château Chenonceau. After lunch, you will head back to Le Calabash, where you will participate in a hands-on cooking class of ice-cream and Alison’s Mousse au Chocolat. At 7 p.m. you will enjoy a seasonal dish for dinner.

Wednesday, day four

Depart for the historical city of Tours and its fine food market. Visit Tours best bakery to choose your breakfast pastries which you will enjoy in a little market coffee shop. This morning, you will explore both the indoor ‘Les Halles Food Market’ and the twice weekly outdoor market.

Visit the old town which clusters around place Plumereau; its old houses restored to their former glory. Today this is the place for pavement cafes and people watching in the summer, but you will also stroll the smaller, narrow streets like Rue Briconnet and you will step back into the historic medieval city.

To the south, you will find a Romanesque basilica, the Cloitre de St-Martin and the new Basilique de St-Martin. You are in the place which was once on the great pilgrimage route to Santiago de Compostela. St-Martin was a soldier who became bishop of Tours in the 4th century and helped spread Christianity throughout France. His remains, rediscovered in 1860, are now in the crypt of the new Basilique.

The other old part, the cathedral quarter, on the other side of the main Rue Nationale, is dominated by the Cathédrale St-Gatien, a flamboyant Gothic building with 12th century decorated stonework covering the outside. Inside, the highlights are the 16th century tomb of Charles VIII and Anne de Bretagne’s two children, and the stained glass.

For lunch, you will enjoy a traditional French meal at Le Calabash, prepared by Alison.

From 2 p.m., Alison will share with you her passion for creating and preparing one of the world’s most sought-after classics, the macaron, on which she has put her own stamp:

  • Exotic chocolate macaron
  • Seasonal macaron creation
  • Taking the macaron on a contemporary journey into the future

The class finishes at 5:30 p.m. and you will have leisure time until dinner. At 7:30 p.m., you will dine with the Bond’s friend at a Michelin-starred restaurant.

Thursday, day five

The fish is delivered at 4 a.m. off the boats that came in late the previous night at the Atlantic port of La Rochelle, a two-hour drive from Le Calabash. You will be taught the best catch for each season, how to identify your fish, and how to ensure it is fresh. The day will include techniques of preparing your fish, and hands-on tuition of:

  • Sidney’s “Smoke, Fire, and Spice” fruits of the sea creation
  • Preparing and working with mussels, fresh from the Atlantic coast
  • Preparing a seasonal fish course using your fresh ocean catch of the day

For lunch, you will enjoy the dishes you prepared this morning. Next, you can spend your leisure time from 3:30 p.m. until dinner relaxing or exploring the area, cycling, walking along the river, playing boules in the village square, or why not, spoiling yourself to a relaxing massage or spa treatment at La Roche Posay’s renowned spa. You could also visit the picturesque town Angles sur Anglin or go to le Grand Pressigny.

Return at 7 p.m. to Le Calabash for a tasting of Loire Valley wines and French chocolates. Chocolate is the confectionery that best matches wine. Perhaps this is because the process of making chocolate is very similar to making wine. Both cocoa beans and wine are fermented with the very same type of yeast. No wonder there are so many wine and chocolate lovers!

Friday, day six

After a traditional French breakfast, it is time for some cheese tasting. You will visit the local goat cheese farm, where you will get to meet the producer, and taste and experience what is known as the best goat cheese in the world, St Maures AOC.

When you return from the goat’s cheese farm, you will be exposed to the art of soufflé making, and prepare a few of Sidney’s favorites using goat cheese:

  • Cheese soufflé
  • Soufflé grand marnier
  • Sidney’s hands of French bread making

Next, you will have lunch in the orchard.

In the afternoon, Alison will share her dessert of the moment during a hands-on cooking class. Using local and fresh ingredients, Alison will guide you through preparing a dessert to impress even the most discerning guest. You will also assist Sidney in preparing tonight’s Zulu barbecue and learn to make some of the most exotic dishes from the African continent.

At 7:30 p.m., you will sip some champagne and be presented your certificate. For your farewell dinner tonight, you will take part in Sidney’s Zulu barbecue, “A Taste of Africa”. This will include recipes from Sidney’s childhood, which he will share with you:

  • Mozambique Chicken Peri Peri
  • Chakalaka sauce
  • Lamb samosas
  • Durban vegetable Bhajis
  • Putu Pap
  • Sidney’s childhood nanny, Edith’s Fruit Chutney

Saturday, day seven

After the traditional French breakfast, it is time to leave. Departure takes place by 11 a.m.

The classes are limited to eight, which allows Alison and Sidney to give personal attention to all guests. Alison and Sidney are award-winning chefs with many years of international experience. They take traditional French cooking and introduce exotic flavours and traditions from around the world to create an exciting culinary adventure. You will leave Le Calabash with a new-found confidence and enthusiasm, impatient to return to your own kitchen to experiment with your skills.

  • Day trip to the city of Tours with the old town and Place Plumereau
  • Visit and shop at Les Halles food market
  • Visit the Cathedral Saint Gatien
  • Visit the local Sainte Maures Goat's Cheese Farm
  • Visit to Château Chenonceau
  • Alison

    Alison is an award-winning chef, with many years of international experience. After meeting her future husband in Swaziland, they have cooked together, including for several heads of state, among which Her Majesty Queen Elizabeth II and The Duke of Edinburgh, Prince William, Richard Attenbourgh, Mick Jagger, Madonna, Cher, Sylvester Stallone, U2, Elizabeth Taylor, and Richard Burton. Alison has won recognition by major food guides and has won medals internationally. Alison and Sidney like to introduce exotic flavors to traditional French cooking, and give personal attention to all guests.

  • Sidney

    Sidney is an award-winning chef, with many years of international experience. Since meeting his future wife in Swaziland, they have cooked together, including for several heads of state, among which Her Majesty Queen Elizabeth II, the Duke of Edinburgh, and Prince William, as well for celebrities like Madonna, Cher, and Sylvester Stallone. Apart from the recognition of major food guides, Sidney has won international medals. Sidney was Captain of The British Craft Guild Team for 2000/2001 when they achieved a record medal total.

This vacation will take place in the Loire Valley, in France. Le Calabash Petit Conservatoire de la Cuisine is located on the river Creuse in the heart of the Indre et Loire region, set in a small French hamlet on the edge of the local forest. The region is home to the finest goat’s cheese producers and wine-making has been deeply rooted here for centuries. This area is simply known as France’s ‘Bread Basket’.

The Touraine is without question the home of the European Renaissance which brought with it a rich and diverse culinary history and depth. Set in a small hamlet surrounded by fields of sunflowers, rapeseed, wheat, and corn on the edge of the local forests, the school is also close to the river and quaint little villages which you can stroll or cycle through.

Le Calabash shares the Loire Valley and its culinary and cultural heritage with you, using only the finest and freshest ingredients available seasonally.

Daily breakfasts are included in the price, as are the welcome champagne cocktail and buffet on day one, lunches and dinners on days two, three, four, five, and six.

The breakfasts are usually traditional French meals, except for the one on day four, when you will have pastries for breakfast instead. For lunch, you will have artisanal cheese and freshly baked bread on day two, and a traditional French lunch on day four. On day five, you will enjoy for lunch the dishes you prepared that morning. Finally, for the farewell dinner on day six you will have a Zulu barbecue.

On day five, there will also be a tasting of Loire Valley wines and French chocolates. Three glasses of selected wine will complement the meals.

You will have a free afternoon on Tuesday, when you can relax, walk along the river, cycle around the area, or book a treatment at the local spa. You can also visit the picturesque town Angles sur Anglin, or go to le Grand Pressigny.

Le Calabash can provide you with a list of treatments in advance, so that you can choose the one you would like beforehand and they will book it for you for an additional cost. Please note that if cancelled, the treatment is non refundable.

  • 3 glasses of selected wine with the meals
  • 5 days of cooking classes
  • 6 nights accommodation
  • Daily breakfast
  • Day trip to the city of Tours and Place Plumereau
  • Free Wi-Fi
  • Lunches and dinners as per itinerary
  • Personalised apron and recipe folder
  • Transport for all activities in the itinerary
  • Visit and shop at Les Halles food market
  • Visit the Cathedral Saint Gatien
  • Visit to Château Chenonceau
  • Visit to the local Sainte Maures Goat's Cheese Farm
  • Wine and chocolate tasting
  • Additional nights’ accommodation
  • Drinks that are personally ordered or excess wine consumed at meals
  • Laundry
  • Optional excursions or meals
  • Personal expenses
  • Phone calls
  • Spa visit or treatments
  • Transport from and to airport or station

Arrival by airplane

You can also book your flight to arrive at Paris Charles de Gaulle Airport (CDG) or at Paris Orly Airport (ORY). Both airports are within an hour and a half by train to Chatellerault, Tours, and Poitiers stations where Le Calabash can pick you up upon request and transfer you to your ‘Culinary Adventure’.

Please book your flight to arrive at Poitiers-Biard Airport (PIS) in Poitiers, or at Tours Val de Loire Airport (TUF) in Tours. Le Calabash can pick you up from the train stations there upon request and transfer you to your ‘Culinary Adventure’.

Arrival by train

Please take the Eurostar, then the highly reliable TGV. There are two ways to get here. The TGV runs three trains per day directly from Terminal 2 at Charles de Gaulle Airport to Le Calabash which is an hour and a half away.

You can take the Eurostar from the UK and change platforms at Lille for the TGV to Tours (note the station name is ‘Saint-Pierre des corps’) or Poitiers. Le Calabash is approximately an hour from either city. You can also take Eurostar to Paris, Gare du Nord, and then a bit of sightseeing perhaps before catching the TGV from Paris Montparnasse to Chatellerault, a short 20 minute drive from Le Calabash.

  • A reservation requires a deposit of 20% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.
  • The rest of the payment should be paid 60 days before arrival.

Yzeures-sur-Creuse 37290, France

Embark with Le Calabash on a culinary adventure that will open new doors to flavors, techniques, and skills that will enable you to follow your own flair.

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