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
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
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
Friday July 19
Breakfast and departure via trains for to spend optional weekend in Paris or late afternoon flights.