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

Wednesday June 10 Travel Day depart from United States to arrive the next morning at Charles de Gaulle airport, Paris

Thursday June 11 Travel Day and Night 1

AFTERNOON Arrive Saumur train station for 4 pm rendezvous with Le Moulin Brégeon staff and transportation to Linières-Bouton

WELCOME hors d’oeuvres with sparkling wine and regional orientation with Chef Kathryn at 6 pm

DINNER at the Mill with local wines around 7 pm prepared by Mill staff


Friday June 12 Night 2

BREAKFAST at Le Moulin Brégeon

MORNING CLASS with Chef Kathryn Gordon on savory doughs:  Laminated and Pâte Brisée (2 varieties); cook 3 savory tarts for weekend picnic lunch: Mushroom Terrine, Tomato Quiche, Leek Tart

LUNCH at local restaurant nearby in Le Guédéniau

AFTERNOON Cheese making workshop at Ferme du Gennetay in Auverse

LATER AFTERNOON Visit to local goat farm Chevrerie Ory in La Lande-Chasles to watch milking and learn about chèvre

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


Saturday June 13 Night 3

BREAKFAST at Le Moulin Brégeon

MORNING visit to farm market in Saumur

MORNING class at Louis de Grenelle with still and sparkling wine cave tour and tasting

LUNCH and VISIT to working wheat mill Moulin Sarré near Gennes

LATE AFTERNOON DINNER CLASS with Chef Jessie Riley to prepare regional specialties


Sunday June 14 Night 4

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 Fraisier Cake decorated with Macarons

LUNCH at La Genevraie troglydyte restaurant near Rochemenier

AFTERNOON visit to Caves des Loups mushroom production caves in Montsoreau

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

LATE AFTERNOON visit to Combier 19C distillery in Saumur and tasting of Triple Sec, spirits, liqueurs and syrups

EARLY EVENING DINNER CLASS with Chef Bernard to prepare specialties from Brittany


Monday June 15 Night 5

BREAKFAST at Le Moulin Brégeon

MORNING baking class with Chef Kathryn to prepare sweet tarts Pâte Sucrée (2 variations); bake 2 sweet tarts: lemon cremeux with meringue and apricot custard

EARLY LUNCH picnic at Mill with savory tarts

AFTERNOON visit to Château Villandry to tour gardens and château

LATE AFTERNOON wine class at Le Tasting Room near Vouvray with Cathy and Nigel

DINNER at the Mill prepared by Mill staff; French beer tasting with dinner, sweet tarts for dessert


Tuesday June 16 Night 6

BREAKFAST at Le Moulin Brégeon

EARLY MORNING drive to the Atlantic Coast to visit fleur de sel marshes with Sebastian Mounet at MaraisMounet

LUNCH on island of Noirmoutier at La Perle

VISIT Potato farm

DINNER at the Mill prepared by Mill staff


Wednesday July 17 Night 7

BREAKFAST at Le Moulin Brégeon

EARLY MORNING lamb butchery class with Claude Le Barziq at the Mill

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

BBQ LUNCH with Claude at the Mill: lamb merguez

AFTERNOON visit to Girard Miel in La Brielle des Pins to learn about honey

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


Thursday June 18 Night 8

BREAKFAST at Le Moulin Brégeon

MORNING CLASS with guest Chef Allen Smith of the Sante Fe School of Cooking (former professional culinary program chef instructor/colleague of Chef Kathryn at ICE) to prepare French salad lunch (Frisee with egg and lardons and Nicoise) and regional specialties for dinner at the Mill

LUNCH and Q&A with Chef Allen

AFTERNOON drive to Angers

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

FAREWELL DINNER at the Mill prepared with Chef Allen and finished with course participants


Friday June 19 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.