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. Discussion with Sommelier Roberto during dinner on local wines. Link here to see photos of the accommodations at Le Moulin Bregeon.

Friday, July 12: Night Two

Breakfast at the Mill. 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 with Chef Bernard Levenez. Brittany-style savory and sweet crepe class with Chef Bernard 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 with seasonal vegetables, and Grapefruit Souffle.

Sunday July 14: Night Four

Breakfast at the Mill with dairy tasting. Visit to Chateau Amboise, with savory tart picnic lunch of walnut-chevre-rosemary tartelettes and mushroom vol-au-vents 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 (Note, pending confirmation).  Visit to local escargot farm.  Visit to artisan nut oil press. Hands on regional cuisine class with Chef Bernard: Chicken Bouillabaise and Apple Tart Tatin.

Tuesday July 16: Night Six

Breakfast at the Mill. Visit Fleur de Sel marshes of Guerande with seafood lunch in walled city of Guerande, Brittany. Petits fours baking class with Chef Kathryn: Hazelnut-Orange Macarons, Armagnac-Vanilla Cannelles, and Raspberry Savarins with Creme Fraiche Cremeux. 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.  Class with Chef Jessie to prepare Escargot in Mushrooms, Foie Gras with Gastrique, Boudin Blanc, and Oeufs a la Neige and seasonal fruits.

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: Curry Zucchini Soup, Beef Bourguignon and Regional Green 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.

  • The 2020 program itinerary will be available shortly, June 24 - July 3. Any questions? Please Email or Text Chef Kathryn, below…