all inclusive classes, meals, accommodations, wines with dinner, local travel, entrance fees 

2020 Loire Valley Cooking Program Itinerary led by ICE Chef, Author and Consultant Kathryn Gordon

Thursday July 2 Travel Day early flights to depart from United States to arrive very early the next morning at Charles de Gaulle airport, Paris

Friday July 3 Travel Day and Night 1

MORNING trains to Saumur (either via Paris, or from CDG)

EARLY AFTERNOON Arrive Saumur train station for 2 pm rendezvous with Kathryn and Jessie and vans to transport luggage to Linières-Bouton

AFTERNOON visit to Martin-de-Candre artisan soap store near Fontevraud

VISIT to Girard Miel in La Brielle des Pins

5 PM VISIT to local goat farm Chevrerie Ory in La Lande-Chasles to watch milking and learn about chèvre

WELCOME hors d’oeuvres with sparkling wine and regional orientation with Kathryn

DINNER Chef Bernard Lévénez to prepare savory and sweet Brittany-style crêpes and fillings with cidre and local Rosé and Celtic music


Saturday July 4 Night 2

EARLY BREAKFAST at Le Moulin Brégeon

DRIVE to Atlantic Coast to visit Guérande walled city and market

LUNCH in Guérande

AFTERNOON visit to Terre du Sel fleur de sel marshes

LATE AFTERNOON pick fruit with Bernard to make jam

DINNER at the Mill prepared by Mill staff

Sunday July 5 Night 3

BREAKFAST at Le Moulin Brégeon

MORNING TASTING: Cow, Sheep and Goat Dairy milks/yogurts/faicelle/fromage blanc/butter

MORNING CLASS with Chef Kathryn to make petits fours:  Cannelés, Macarons and Fraisier

LUNCH picnic at Mill

AFTERNOON visit to Caves des Loups mushroom production caves in Montsoreau

VISIT broquant and Chateau Montreuil-Bellay

EARLY EVENING Class to prepare regional specialties with Jessie for dinner with flight of French beers

Monday July 6 Night 4

BREAKFAST at Le Moulin Brégeon

EARLY MORNING lamb butchery class with Claude Le Barziq

BBQ LUNCH with Claude at the Mill: lamb merguez

VISIT Louis de Grenelle for wine tour and tasting

LATE AFTERNOON VISIT to Combie distillery for tour and tasting

EARLY EVENING finish jam with Bernard

DINNER duck farm dinner at La Forterie duck restaurant and foie gras farm in Linières-Bouton


Tuesday July 7 Night 5

BREAKFAST at Le Moulin Brégeon

CLASS with Chef Allen Smith to prepare French salads for lunch (niçoise and frisée with egg)

LATE MORNING visit to escargot farm in Mouliherne with Arnaud Le Lud

VISIT Chateau Brissac-Quincé

LATE AFTERNOON artisan bread class with Master Bakery Philippe Soulard at La Maison du Pain in Angers

FAREWELL DINNER at the Mill prepared by Chef Allen, option to help cook/plate


Wednesday July 8 Travel Day

BREAKFAST at Le Moulin Brégeon

DEPART from Saumur via early trains for to spend optional weekend in Paris, or to take late afternoon flights back to the US.

  • Current 2020 program itinerary subject to minor modification per chef availability. Any questions? Please Email or Text Chef Kathryn, below.