ICE CUISINE COURSE IN FRANCE 2019 ITINERARY
all inclusive classes, meals, accommodations, wines with dinner, local travel, entrance fees
Wednesday July 10: Travel Day
Depart NY area airports for Charles de Gaulle airport, Paris.
Thursday July 11: Night One
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. Orientation, welcome drinks, hors d’ouevres and dinner at the Mill with local wines: Duck Confit and Crème Renversée. Link here to see photos of the accommodations at Le Moulin Bregeon.
Friday, July 12: Night Two
Breakfast at the Mill. Pâté en Croûte, laminated doughs and savory dough baking class (to prepare tarts for Sunday picnic) with Chef Kathryn Gordon. Lunch at local trucker restaurant in Linieres-Bouton. Afternoon visit to Chateau Durtal. Begin jam making session with discussion of confiture. Brittany-style savory and sweet crepe class with Chef Bernard Levenez at the Mill for dinner.
Saturday July 13: Night Three
Breakfast at the Mill. Visit farm market in Saumur with Mill chefs. Cave tour and sparkling wine tasting at Louis de Grenelle. Lunch at Moulin Sarré in Gennes, with visit of working wheat stone-ground mill. Hands-on regional cuisine class with Chef Jessie Riley to prepare dinner: Mushroom velouté, Lamb and Grapefruit Souffle. Finish baking savory tarts with Chef Kathryn.
Sunday July 14: Night Four
Breakfast at the Mill with dairy tasting. Visit to Chateau Amboise, with picnic lunch along the river. Loire wine class at Le Tasting Room near Vouvray. Dinner at duck restaurant Auberge La Forterie in Linières-Bouton.
Monday July 15: Night Five
Breakfast at the Mill. Turkey butchery class and lunch with guest Master Butcher Claude Barzic. Visit to local escargot farm. Visit to artisan nut oil press. Hands on regional cuisine class with Chef Bernard: Chicken Bouillabaise and Apple Tart.
Tuesday July 16: Night Six
Breakfast at the Mill. Visit Fleur de Sel marshes of Guerande with seafood lunch in walled city of Guerande. Walnut macarons and raspberry savarins petits fours baking class with Chef Kathryn. Dinner at the Mill prepared by staff: Chicken Vin Jaune and Chocolate Mousse.
Wednesday July 17: Night Seven
Breakfast at the Mill. 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 to see milking. Market-basket style class with Chef Jessie to prepare dinner featuring seasonal produce.
Thursday July 18: Night Eight
Breakfast at the Mill. Visit to Cadre Noir in Saumur and tasting at Combier distillery. Visit to Saumur Mushroom cave museum and mushroom café for lunch. Artisan bread theory and shaping class at La Maison du Pain in Angers with Master Boulanger Philippe Soulard. Farewell dinner at the Mill prepared by staff: Zucchini soup, Beef Bourguignon and Plum Tart.
Friday July 19
Breakfast at the Mill. Departure via early trains for to spend optional weekend in Paris, or to take late afternoon flights back to the US.