Itinerary

ICE CUISINE COURSE IN FRANCE 2019

(Brochure available below)

 

 Wednesday July 10

Depart NY area airports for Charles de Gaulle airport, Paris.

 

Thursday July 11

Travel to Saumur station in Loire Valley for rendezvous 4 pm with Mill owners (via SCNF TGV train, from airport or via Paris Gare du Montparnasse).   Rendezvous with Mill owners to drive you and your luggage to our host hotel Le Moulin Bregeon    in Linières-Bouton.  Welcome drinks and dinner at the Mill with local wines.

                                                                                                                                                                                

Friday, July 12

Pâté en Croûte and savory dough class with Chef Kathryn Gordon. Lunch at local trucker restaurant.  Afternoon visit to Chateau Durtal.  Brittany-style savory and sweet crepe class with Chef Bernard Levenez at the Mill.

 

Saturday July 13

Visit market in Saumur.  Cave tour and sparkling wine tasting at Louis de Grenelle.  Lunch at  Moulin Sarre., with visit of working wheat stone-ground mill.  Hands-on regional cuisine class with Chef Jessie Riley to prepare dinner.

 

Sunday July 14

Visit to Chateau Amboise, with picnic lunch along the river.  Loire wine class at Le Tasting Room.  Dinner at Auberge La Forterie in Linières-Bouton.

 

Monday July 15

Butchery class and turkey lunch with guest Master Butcher Claude Barzic.  Visit to local escargot farm.  Artisan bread class at La Maison du Pain with Master Boulanger Philippe Soulard. 

 

Tuesday July 16

Visit Fleur de Sel marshes of Guerande with seafood lunch.  Petits fours baking class with Chef Kathryn.

 

Wednesday July 17

Cooking class with Chef Eric Bichon at his restaurant L'Oree des Bois  in La Brielle de Pins. Visit to local honey farm to learn about bee keeping and chevre farm.  Hands on class with Chef Jessie to prepare dinner.

 

Thursday July 18

Visit to Cadre Noir in Saumur and tasting at Combier distillery.  Visit to Saumur Mushroom Museum caves and café.  Hands on regional cuisine class with Chef Bernard to prepare farewell dinner.

 

Friday July 19

Breakfast and departure via trains for to spend optional weekend in Paris or late afternoon flights.