DATES for this year's course are Saturday 30th November - Tuesday 3rd December. By popular demand we may add another date on Saturday 7th December. Let us know if you are interested in either!
Welcome to Samatan, the home of everything duck and goose
Arrive in the afternoon, settle in, and enjoy the splendour of your surroundings in the company of your hosts. Walk the extensive park and grounds, or kick back and relax by a roaring fire.
7pm Pre-dinner drinks and canapés with chef followed by a first class four course meal at the château, accompanied by fine local wines. Magret and foie gras at the centre, of course - you are in the Gers!
10.30am-12.30pm Introduction to the kitchen. Chef will show you the ropes.
Then you will learn to make your own foie gras!
Chef will teach:
This is very much a hands-on course, and you can of course take some home with you, to show off to your nearest and dearest.
Then preparation of the traditional Yule log for tomorrow's pudding
School was never meant to be this fun!
This afternoon is all about fruits de mer....
Chef will show you how to de-vein a langoustine like pro (for tartar in a spicy broth... yum) to shuck and prepare fresh oysters, and to deliver a fine and hearty nautical feast, all with a selection of accompanying sauces and garnishes.
Oyster Shots in Fine Blanche Armagnac
Mussels in Gascon Saffron
Langoustine Tartar in spicy broth
Fruit de mer platter, served with rye bread and a selection of sauces
Pop it all in the fridge and look forward to a wonderful festive seafood evening.
9am-10am Continental breakfast, as before.
10am-12pm 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. Take a look for yourself!
Maybe we'll find time to take a coffee and watch the world pass by...
3pm-6pm Preparing for the main event
Time to roll up the sleeves again and get to work preparing the evening feast!
Canapés, foie gras
Amuse bouche - angels in blankets
Starter - Saint Jacques/ scallops
Roast goose with roasted seasonal vegetables, pickled beetroot and cranberry cabbage and jus
Yule log Gersoise (prepared earlier)
6pm-7pm Enjoy yourself. You know the drill by now.
7pm Fireside aperitifs. canapés, amuse bouches, followed by Fabulous Four Course Meal and wines
And you made it yourself, you clever thing, you.
9am-10.30am Lazy breakfast.
Then squeeze out every last drop of château living. We won't chase you out of the door with vacuum cleaners etc, promise!
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.