A French Culinary Adventure


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.


• Residential €2850.00
• Non-Participating €1295.00
• Single Supplement €495.00

Extra Info

Le Calabash Cookery Experience includes:

• Accommodation for six nights
• Entrance into Château 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.
• Free 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
• Additional nights’ accommodation 195.00€ including breakfast, subject to room availability


• Excludes all Breakfasts and Dinners, except for first night’s welcome dinner.


• Excludes all Classes and Lunches.

Clear selection

Deposit Option Available: Pay 20% today and the rest later.



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.

Day 2

08.00 Traditional French Breakfast

Today we share French Mediterranean dishes with you which are known for their seasonal, local, and fresh ingredients, something we passionately believe in and strive to share with our Culinary Family.

During all your classes you will be exposed to accompaniments or side dish preparation as well.

• You will prepare several Mediterranean dishes using local ingredients that will include Quiche Touraine, Flatbread, Grilled Piperade and Provençale Salad.

13.00 For lunch we enjoy our mornings cooking.

This afternoon we continue our Mediterranean journey beyond the French borders and Sidney shares some of his favourite memories with you cooking with his mentors and a young chef. and we prepare our Brioche dough as it needs to rest overnight. Alison shares with you two desserts that are enjoyed all over the globe, with a twist.

• Roasted Garlic and Camembert Brioche
• Gnocchi of the moment
• Free-range Chicken
• Burnt Pannacotta and homemade gingerbread
• Chocolate Crème Brulée

We also make our Brioche dough that needs to rest overnight.

17.30 Leisure time until dinner

19.30 Tonight we enjoy the dishes we prepared together.

Day 3

This morning we will enter the world of Ice Cream and all thing Sweet and Nice.

• Salted Caramel Ice Cream
• Spicy Chocolate Ice Cream Lollies
• Lemon and Coconut Ice Cream
• Chocolate Marshmallows
• Mousse au Chocolate

13.00 For Lunch you will enjoy The Classic Croque Madame followed by a contemporary take on the Pain Perdue. Both using the Brioche we have made together.

This afternoon 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.

• Exotic Chocolate Macaron
• Seasonal Macaron Creations

19.30 Tonight we enjoy a dinner using recipes from Alison and Sidney’s book ‘Le Calabash’ A Culinary Journey.

Day 4

08.00 Depart for Tours

Today we experience Culinary France and Cultural Loire Valley and a day out of the kitchen.

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.

12.00 Lunch

After lunch we Depart for Chateau Chenonceau where you have the 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, 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.

12.30 We enjoy Lunch in Chenonceau.

20.00 Tonight we have a relaxed evening discovering French Cheeses and Charcuterie and local wine.

Day 5

08.00 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, how to identify your fish and how to ensure it is fresh. The day will include techniques of preparing and cooking fish dishes.
Fish will include hands on tuition of:

• Preparing and working with Mussels, fresh from our Atlantic coast.
• We prepare a seasonal Fish course using our Fresh Ocean catch of The Day.
Lunch. For lunch, we enjoy one of our dishes we prepared this morning.

This afternoon we embark on a hand on savoury and sweet Souffle adventure

• Savoury Souffle of the moment.
• Passion Fruit Soufflé with coconut and lemon grass ice cream
• Soufflé of the moment.

19:30 We return to Le Calabash for a tasting of Loire Valley wines and French chocolates followed by Dinner.

• 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!

Day 6

08.00 Traditional French Breakfast

This morning we enter the world of bread making. We will share with you how easy it is to prepare and array of freshly baked breads using fresh and dry yeasts including laminated dough which can be used for pastries.

13.00 Lunch

‘Fire and Spice’ reflects both Alison and Sidney’s adventurous side to cooking. Having met and tied the knot in Africa and having lived in several African countries they have a passion for cooking on the BBQ or over the coals of the fire pit.

Alison and Sidney take on a hands on cooking class that will leave you with a new and exciting approach to cooking outdoors and the depth, flavours, and techniques of what they call, ‘Taking a Walk on the Wild Side’

17.30 Leisure time until dinner

19.30 Certificate presentation and champagne and our farewell Fire and Spice Evening.

Day 7

Traditional French Breakfast
Departure by 11am

Additional Information


Residential, Non Residential / Non Particapating

How Many People ?

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


17th to 23rd March 2024, 21st to 27th April 2024, 5th to 11th May 2024, 26th May to 1st June 2024, 23rd to 29th June 2024, 7th to 13th July 2024, 21st to 27th July 2024, 25th to 31st August 2024, 1st to 7th September 2024, 15th to 21st September 2024, 29th October to 4th November 2024


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