‘le Calabash’ Culinary Adventure / 6 Night - 5 Day Course


Sunday: Day 1

Arrive after 12 noon and check into and settle into your accommodation
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19.00 A welcome champagne cocktail and regional fork buffet with Alison and Sidney

Monday: Day 2

Traditional French Breakfast

After Breakfast Practical Fish and Shellfish

You will be taught the best catch for each season and how to identify your fish and how to ensure it is fresh.

• You will experience hands on the art of cured salmon preparation, which will include Gravlax, Beetroot Cured Salmon, and then the method of smoking Salmon, a skill that is so easily done on the home kettle barbecue.
• Cooking Papilotte including Mussels with Coconut, Ginger and Lemon Balm
• Roast Fillet of Sea Bass with Chorizo and Aubergine Caviar
• Pan Seared Scallops with Orange, Vanilla and Cardamom

Lunch We enjoy one of our fish dishes for lunch.

Example Menu

Tempura Battered Cod, with a hint of chilli and coriander, katchumber salad, 
chipped potato and sweet chilli relish.

For Dessert Alison has prepared one of her exotic creations.

Coffee

15.00 Leisure time until dinner

You can relax or explore the area this afternoon, Cycle, walk along the river, play boules in the village square or canoe down the river, or why not spoil yourself to a relaxing massage, or spa treatment.


19.30 Dinner



Tuesday: Day 3

Traditional French Breakfast

After breakfast we learn the art of Savoury Soufflé making and how to bake Gourmet style bread rolls.


11.30 We Depart for Chateau Chenonceau

12.30 We enjoy lunch at the renowned Orangerie Restaurant at Chateau Chenonceau

You have the early afternoon to explore Chenonceau at your leisure

Property of the Crown, then royal residence, Chenonceau Castle is an exceptional site not only because of its original design, the richness of its collections, its furniture and its decorations, but also because of its destiny, since it was loved, administrated and protected by women, who were all extraordinary and who, for the most part have marked history.

For the historical background, the “Château des Dames” was built in 1513 by Katherine Briçonnet, and successively embellished by Diane de Poitiers then Catherine de Medici. Chenonceau was protected from the hardship of the revolution by Madame Dupin.

18.00 We arrive at Fabrice and Laurent Maillet in Vouvray

Alison and Sidney’s favourite wine producer.

The Maillet brothers are the latest generation of Loire wine growers to fill their father's shoes. In this case they are the 5th generation to do so, commencing in 2005. Since taking over, Fabrice and Laurent have sought to raise the quality of the fruit by spending more time in the vineyard, employing sensible canopy management techniques while respecting the soil. They also renovated the winery. Here we will enjoy a wine tasting and cellar tour.

Tonight we enjoy a street café dinner in the city of Tours, known as little Paris.


Wednesday: Day 4

Traditional French Breakfast
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After Breakfast we depart for the Market in Loches, where we identify and buy ingredients for our class

The town is dominated by the medieval citadel, which is surrounded by 1.5 mi (2 km) of old walls. It embraces three separate buildings: the Royal Lodge (mainly 15th century), the Collégiale Saint-Ours (10th–11th century), and a ruined fortress with an 11th-century keep and a 15th-century tower cut into the rock. Fortified in the 6th century, Loches was fought over by the French and English during the 12th and 13th centuries.


Today we enjoy a traditional lunch in a small village a true French Style workers lunch.

14.30 You Take a Walk on the Wild Side and you will be taught the hands on way to prepare dishes for an African BBQ


Sidney Shares with you some of his African Childhood Recipes, and you will prepare

• Tiger Prawn and Chicken Peri Peri
• Cape Malay Lamb Sosaties
• Chakalaka Sauce
• Putu Pap

17.00 Leisure time till dinner

19.00 Tonight you enjoy Sidney’s Zulu B.B.Q

Thursday: Day 5

Traditional French Breakfast

After Breakfast it is a day of Pastry and Desserts. Today you will enter Alison’s world of Desserts and Pastry, where she will share with you her passion for creating and preparing great sweets and pastries

• The art of Sable Pastry
• Crème Brulée
• Tarte Tatin
• Chocolate Soufflé
• Salted Caramel Ice Cream
• Macaroons and Madeleine
• Tuilles
• Working with Sugar


Light French Lunch

This afternoon we visit a regional food producer.

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Leisure time until dinner

19.30 Dinner or Picnic next to the River in Angles sur Anglin, weather permitting

At the boundaries of Poitou and Berry, the village of Angles sur l'Anglin is a jewel. Of course, a stroll is highly recommended in this village listed as one of the most beautiful villages of France.
Its paved streets, its winding alleys will drive you to : la Tranchée des Anglais, la Huche Corne, to the castle of the XI and XV century, to the Sainte Croix chapelEverything here brings us back that Angles sur l'Anglin was an important place of the history, dominated by the bishops, then by the Lusignan family, bitterly disputed by the English people and the French, torn between the Huguenots and the Catholics, rather hostile to the revolutionary ideas and relatively flourishing at the XIX century thanks to its famous Jours d'Angles, very appreciated lace by Parisian Ladies.


Friday: Day 6

Traditional French Breakfast

After breakfast we prepare
• Pan Roasted Duck Breast with Orange and Grand Marnier
• Beef Fillet, Wild Mushroom Polenta with Confit Shallots
• Wild Mushrooms in Crêpes

Lunch in the Orchard
• Tarte Fine of Aubergine, Tapenade, Chorizo and Mozzarella
• We unfold the essentials and secrets of making fresh Gnocchi and Polenta.

We finish off in the early afternoon to allow you to rest, take a last walk down to the river and prepare for our last evening together.


19.30 Certificate presentation and champagne at ‘le Calabash’ and then onto a Classic French Dinner in a Michelin-starred restaurant.

Saturday: Day 7

Traditional French Breakfast

Departure by midday

Should you wish to extend your stay or arrive a day earlier this can be arranged?

These cookery courses can be individually tailored for groups of 8. We also offer customised cooking classes for corporate businesses; for example, ‘Team Building in the Kitchen’ with market visits and surprise basket challenges.

Le Calabash Culinary Adventure includes:

• Accommodation for six nights
• Entrance into Chateaux
• Meals: daily breakfast, and meals as per itinerary, including selected wine with meals
• Transport for all activities in the itinerary.
• Personalised Apron and Recipe folder

The price does not include:

• Transport from and to airport or station / this can be arranged
• Optional excursions or meals not listed in itinerary or any additional expenses or ordered personally.
• Drinks that are personally ordered
• Laundry
• Phone Calls
• Bicycle hire at 10€

6 Day ‘le Calabash’ Culinary Adventure

Residential €1875.00
Non Residential or Non Participating €1395.00
Single Supplement €275.00

Optional Excursions and Extension Courses

• Extra days stay with Dinner and Breakfast included 185.00€
• Extra Day and Overnight Visit to Rungis Food Market in Paris 395€
• Extra Days stay and One Day Bread Making Course 355.00€