Bookings or enquiries please call +33 6 05 51 95 44 or +44 7448 710 052 |

Gourmet Christmas

We have produced this super course to help you make the perfect Christmas chez vous.  Come and join us for 3 nights and 4 days of cooking, eating, fun and quaffing excellent local wines.  Remember - everything is included, and when you leave us, you will be raring to recreate what you have learned for your friends and family .  

Remember also that as long as one of you joins us on the course, the other can just kick back and enjoy a relaxing gourmet weekend in a superb chateau!  Call us to discuss on +33 6 05 51 95 44.

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!

Day 1: Saturday

Photography of Turlough and Sam

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!

Day 2: Sunday

9am-10am  Leisurely French breakfast of fresh croissants, chocolatines, jam, preserves, coffee, tea and freshly-squeezed juice. 

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!

  Relax or join chef in preparing lunch

1.30pm-3pm  Light lunch en famille. A glass or two of whatever takes your fancy.  A game of ping pong, perhaps? A tinkle on the grand piano? Snooze by the fire?

3pm-6pm  Preparing a Seafood Feast

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.  Aperitifs by the fire and bar, followed by a delicious dinner you prepared yourself, oh - and a deconstructed red fruits crumble!

Day 3: Monday

Photograph of gourmet cooking class 3

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...

1pm-1.30pm  Relax or join chef preparing lunch, and maybe some canapé's for the evening
1.30pm-3pm  Light, convivial lunch with foraged items of the morning, open bar of course!


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)
Presentation Skills

Enjoy yourself. You know the drill by now.

 Fireside aperitifs. canapés, amuse bouches, followed by Fabulous Four Course Meal and wines

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

Day 4: Tuesday

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.


Book now