4 day itinerary

If a weekend isn't enough, and a week too much of a stretch, come and join us for 3 nights and 4 days of cooking, eating, fun and drinking. Call us to discuss on +33 6 05 51 95 44.

Day 1: Saturday

Arrive in the afternoon, settle in, and enjoy the splendour of your surroundings in the company of your hosts. Walk the grounds, book a massage, plunge into the pool or take advantage of one of several reception rooms to kick back and relax.

7.30pm Pre-dinner drinks with chef followed by a first class four course meal at the château.

Afterwards, if there is a local fête on, as there quite often is, we will even take you out to that, if you like. If not, we are quite good at making our own fun.

Day 2: Sunday

8.30am-9.30am Leisurely French breakfast of fresh croissants, pastries, jam, preserves, coffee, tea and freshly-squeezed juice.

9.30am-10.30am Tour of the gardens with the Chef de Parc, taking in the jardin de potager vegetable garden, vineyard, orchards, flowers, duck lake and woodland. Simon will be happy to answer any questions you may have as to how best to grow your own.

10.30am-12.30pm Introduction to the kitchen. Chef will show you the ropes before taking you through:

Key skills for Top Puds.

A seasonal selection of:

Pastries

Gelatins

Chocolate

Fruit

Baking

Stocks.

The Heart and Soul of all Fine Food:

Veal/beef

Chicken

Fish

Vegetable

School was never meant to be this fun!

12.30pm-1.00pm Relax or join chef in preparing lunch

1.00pm-2.00pm Light lunch en famille. A glass or two of whatever takes your fancy.

2.00pm-4.30pm Moreish Mains a Saison

Demonstration of cooking techniques

Presentation Skills

Meat or	Fish or	Crustacean
Boning	Filleting	Killing
Trimming	Trimming	Cleaning
Scoring	Pin-boning	Removing the meat

4.30pm-7.30pm Time to do as you please. Enjoy the grounds, the piano, the bar, take a hot air balloon ride…. the sky is, quite literally the limit!

7.30pm Aperitifs, followed by a two course dinner you made yourself, cheeses by un Meilleur Ouvrier de France - the best there is, coffee and digestifs

Day 3: Monday

8.30am-9.30am Continental breakfast, as before.

9.30pam-11.30am Off with chef’s shopping list to the famous Samatan market to forage for ingredients, and get into the vibe of a lively market town. Berets and squawking geese abound.

12.00pm-1.00pm Prepare several amuse bouches of the season

1.00pm-1.30pm Relax or join chef preparing lunch

1.30pm-2.30pm Light, convivial lunch with open bar.

2.30pm-5.00pm Super Starters. Fantastic Finishing Flourishes.

Dressings Mignardises/ Petit Fours
Vinaigrette Confiserie
Presentation Skills

5.00pm-7.30pm Enjoy yourself. You know the drill by now.

7.30pm Aperitifs. Amuse bouches, followed by Fabulous Four Course Meal

And you made it yourself, you clever thing, you.

Day 4: Tuesday

9.00am-10.30am Lazy breakfast.

10.30am-12.30pm Squeeze out every last drop of château living.

12.30pm Menu du Jour
Either at the chateau or at one of our selected local restaurants. Perhaps a farewell cup.

A reluctant goodbye for now. There will be a next time! :D

We will be happy to help you with your arrangements for onward travel. But sorry to see you leave.