french-adventure
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A French Culinary Adventure

0.00€21,500.00€

6 Nights – 5 Day Course

Your school is set in the heart of France and The Touraine is without question the home to European Renaissance which brought with it a rich and diverse Culinary History and Depth. Your Chefs are both Qualified and Award winning chefs who have competed and won gold medals at International level as well as having cooked by demand for heads of State, Celebrities and finally on several occasions on demand for her Majesty Queen Elizabeth II.

Prices

Residential €2150.00
Non Residential / Non Participating €1095.00
Single Supplement €375.00

Extra Info

Le Calabash Cookery Experience includes:

  • Accommodation for six nights
  • Entrance into Chateaux Chenonceau.
  • Meals: daily breakfast, and meals as per itinerary, including  three glasses of selected wine with meals.
  • Transport for all activities in the itinerary.
  • Personalised apron and recipe folder.
  • Fee Wi-Fi

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 ordered personally.
  • Drinks that are personally ordered or excess wine consumed at meals
  • Laundry
  • Phone Calls
  • Visit to The Château when visiting Amboise.
  • Additional nights’ accommodation 195.00€ including breakfast, subject to room availability
  • Spa Visit or Treatment where not included in itinerary.
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Deposit Option Available: Pay 20% today and the rest later.

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Itinerary

Sunday: Day 1

• Arrival after lunch and check into and settle into your accommodation • 19.00 A welcome champagne cocktail and the opportunity to meet and get to know your fellow, Culinary Adventurers’ followed by Alison and Sidney’s ‘Taste of the Loire Valley’ dinner in the ‘Old Stable’ at le Calabash

Monday: Day 2

09.00 Traditional French Breakfast

Today you will be taught, hands on some of ‘Le Calabash’s’ most popular dishes. Two of the dishes you will be taught are Gold Medal dishes and appear in the ‘le Calabash’ A Culinary Adventure, Cookery Book. These dishes are simplified and easy for you to prepare back home in your own kitchen.

  • The art of butchering, cooking and working with poultry.
  • Chicken Supreme with an Herb Farce, Confit Leg, Pomme Fondant

and a Jus Rôti

  • Le Calabash’s take on the Classic ‘Tournedos Rossini’ prepared with

world class Foie Grass and French Beef

Lunch.  We enjoy a dish we prepared this morning with Alison and Sidney’s favourite French artisanal cheese and our freshly baked bread.

Our journey into the pastry kitchen begins.

  • Alison’s latest Take on the classic le Vacherin as after all, this is where the Pavlova started its journey, in France.

Alison will share with you and guide you through a hands on class, preparing several recipes that are used to create this dessert and that back home you can use to create a variety of different plated desserts. Including a Sorbet, Sugar Craft and Tuiles.

17.00 Leisure time until dinner

19.30 We enjoy a dinner of a Dish we prepared this morning and Alison’s Vacherin.

Tuesday: Day 3

09.00 Traditional French Breakfast

This morning at 4am, our fish delivery arrived off the boats that came in late last night at the Atlantic port of La Rochelle a two-hour drive from le Calabash.

You will be taught the best catch for each season and how to identify your fish and how to ensure it is fresh. The day will include techniques of preparing your fish.

Fish will include hands on tuition of;

  • A Spiced Smoked Salmon with a Kachumber Raita
  • Preparing and working with Mussels, fresh from our Atlantic coast.
  • We prepare a Fish course using our Fresh Ocean catch of The Day.

Lunch. For lunch we enjoy our dishes we prepared this morning.

Afternoon The Art of Paella, by ‘le Calabash’

Paella is a ValencianCatalan word which derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan as well.  Valencian paella is believed to be the original recipe and consists of calasparra rice, green vegetables, chicken and rabbit, land snailsbeans and seasoning as saffron, rosemary and occasionally lemon.

15.30 Leisure time till dinner

You can relax or explore the area this afternoon, cycle, walk along the river, play boules in the village square, or why not spoil yourself to a relaxing massage, or spa treatment at La Roche Posay’s renowned spa

19.30 We return to Le Calabash for a Wine and Chocolate Pairing.

Chocolate is the confectionery match to wine. Perhaps this is because the process of making chocolate is very similar to wine. Both cocoa beans and wine are fermented with the very same type of yeast. No wonder there are so many wine and chocolate lovers!

20.00 Tonight we enjoy our Paella around the fire. Weather permitting.

Wednesday: Day 4

Early Morning Coffee at le Calabash before we depart for Tours Market

One of the finest in France.

We visit Tours best bakery to choose our breakfast pastries which we will enjoy in a little market coffee shop.

This morning we explore both the indoor ‘Les Halles Food Market’ and the twice weekly outdoor market.

We visit the old town which clusters around place Plumereau; its old houses restored to their former glory. Today this is the place for pavement cafes and people watching in the summer but stroll the smaller, narrow streets like rue Briconnet and you step back into the historic medieval city. To the south you’ll find a Romanesque basilica, the Cloitre de St-Martin and the new Basilique de St-Martin. You’re in the place which was once on the great pilgrimage route to Santiago de Compostela. St-Martin was a soldier who became bishop of Tours in the 4th century and helped spread Christianity through France. His remains, rediscovered in 1860, are now in the crypt of the new Basilique.

The other old part, the cathedral quarter, on the other side of the main Rue Nationale, is dominated by the Cathédrale St-Gatien, a flamboyant Gothic building with 12th-century decorated stonework covering the outside. Inside the highlights are the 16th-century tomb of Charles VIII and Anne de Bretagne’s two children, and the stained glass.

Lunch Today we enjoy a traditional French lunch at le Calabash, prepared by Alison.

This afternoon you will master ‘Pâte à Choux’ which is the basic recipe for several French Classics. Today you will prepare a Gastronomic take on the Èclair and Profiterole and fillings to impress.

  • Crème Caramel
  • Crème à Citron
  • Praliné Noisette

You will also learn to prepare our renowned ‘Mousse au Chocolat’ and our ‘Amarula’ Ice Cream, as we strongly feel that everyone should be making their own Ice Cream at home.

17.30 Leisure time till dinner

20.00 Tonight you will take part in Sidney’s Zulu BBQ

Will include recipes from Sidney’s childhood which he will share with you.

  • Mozambique Chicken Peri Peri
  • Chakalaka Sauce
  • Lamb Samosas
  • Durban Vegetable Bhajis
  • Putu Pap

Sidney’s childhood nanny, Edith’s Fruit Chutney

Thursday: Day 5

Traditional French Breakfast

09.00 We depart for Villandry where you will have the morning to explore the Château and its gardens

The Château of Villandry is the last of the great Châteaux of the Loire built during the Renaissance in the Loire Valley. The sober elegance of its architecture combined with the charm of its outstanding gardens make this one of the jewels of world heritage.

The lands where an ancient fortress once stood were known as Colombier until the 17th century. Acquired in the early 16th century by Jean Le Breton, France’s Controller-General for War under King Francis I, a new château was constructed around the original 14th-century keep where King Philip II of France once met Richard I of England to discuss peace. It is also known for its beautiful gardens.

During the French Revolution the property was confiscated and in the early 19th century, Emperor Napoleon acquired it for his brother Jérôme Bonaparte. Its famous Renaissance gardens include a water garden, ornamental flower gardens, and vegetable gardens. The gardens are laid out in formal patterns created with low box hedges. In 1934, Château de Villandry was designated a Monument historique. Like all the other Châteaux of the Loire Valley, it is a World Heritage Site.

12.30 We enjoy lunch in Villandry

After lunch we visit Chinon to enjoy a stroll through the town.

The medieval town of Chinon is located in the heart of the Val de Loire resting by the banks of the majestic Vienne river. It is a town steeped in history and rich with culture, the ancient château was the preferred residence of Henry II, one of the English Plantagenet kings, and his wife Aliénor d’Aquitaine. Henry II died here in 1189 and their son, Richard The Lionheart was born here. In 1429 the teenage Joan of Arc came to Chinon to meet the Dauphin Charles VII, who was holed up after losing most of his kingdom. Joan succeeded in inspiring Charles to reclaim his kingdom, after which Chinon became his capital and enjoyed a century of prosperity.

16.30 Wine tasting in Chinon, which is one of the better known wine growing towns of the Loire.

18.30 a surprise dinner with le Calabash

Friday: Day 6

Traditional French Breakfast

  • After Breakfast we visit our local Goats Cheese farm and producer where we taste and experience what is known as the best goat’s cheese in the world, St Maures AOC.

When we return from the goat’s cheese farm, we are exposed to the art of Soufflé and preparing a few of Sidney’s favourites using Goats cheese.

  • Cheese Soufflé
  • Goats Cheese Cannelloni
  • Sidney’s Bread of the Moment

Lunch. For lunch we enjoy our dishes we prepared this morning.

Lunch in the Orchard

14.00 Alison will share with you her passion for creating and preparing one of the world’s most sought after classics, the Macaron, on which she has put her own stamp.

  • Millionaires Chocolate Macaron
  • Seasonal Macaron Creation
  • Taking the Macaron on a Contemporary journey into the future.

We finish off in the afternoon to allow you to rest or 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 tonight you dine with the Bond’s friend, Michelin Starred, Jacky Dallay at the renowned Promenade Restaurant in le Petit Pressigny.

Saturday Day 7

Traditional French Breakfast

Departure by 11am

Le Calabash Cookery Experience includes:

  • Accommodation for six nights
  • Entrance into Château Villandry
  • Meals: daily breakfast, and meals as per itinerary, including three glasses of selected wine with meals.
  • Transport for all activities in the itinerary.
  • Personalised apron and recipe folder.
  • Fee Wi-Fi

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 ordered personally.
  • Drinks that are personally ordered or excess wine consumed at meals
  • Laundry
  • Phone Calls
  • Visit to The Château when visiting Chinon.
  • Additional nights’ accommodation 195.00€ including breakfast, subject to room availability
  • Spa Visit or Treatment where not included in itinerary.

6 Day ‘le Calabash’ Cookery Experience

  • Residential €2150.00
  • Non-Participating €1095.00
  • Single Supplement €375.00

Additional Information

Formula

Residential, Non Residential / Non Particapating

How Many People ?

1, 2, 3, 4, 5, 6, 7, 8, 9, 10, More than 10 ( Please, Contact Us)

Date

April 9th – 15th 2017, May 7th – 13th 2017, June 11th – 17th 2017, May 28th – 3rd June 2017, July 2nd – 8th July 2017, July 9th – 15th July 2017, September 17th – 23rd 2017, October 1st – 7th 2017, October 8th – 14th 2017

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