Alumini Title
Alumini Title
ICE 2010 CUISINE COURSE IN FRANCE
The 2009 ICE Alumni Only Trip to France was a great success! As always, Chef Kathryn tries to vary the activities so if anyone wants to come back, they will be studying with different chefs, etc. This year, for the first time, we:
  • Visited the fleur de sel beaches in Guerande– the most famous sea salt in the world. Cooking tip: Do Not Salt as you go along. Use absolutely fresh, organic ingredients. Abstain from all salting until you finish cooking and finish only with fleur de sel. •
  • Had lunch with a Michelin 1-star chef in Angers at his hot new restaurant, Favre d’Anne (see pictures of Chef Favre’s lobster l’americaine, foie gras and canard with cassis gastric and yellow pepper sorbet, and apple crumble). Did you know that he gets his foie gras and duck daily from a local supplier? Can you imagine the flavor of them when they are only 3 days old? No cryovac plastic packaging! NEXT YEAR: WE ARE GOING TO HAVE AN OPTIONAL TRIP TO CHEF FAVRE’S FOIE GRAS FARM ! •
  • Had a hands-on class with master baker Phillippe Soulard at his boulangerie la Maison du Pain in Angers 
  • Spent an entire day on charcuterie and cooking local specialties, including pate en croute, boudin blanc and eel with Chef Guy Izambard at the Mill •
  • Helped milk the goats at the chevre farm •
  • Actually did production at la Duchesse Anne, which had 6 weddings and croquembouche for 3,000! A few caramel burns later...


Course Instructor: Kathryn Gordon
Course Dates: 7/11/10-7/19/10
Tuition Fee: reduced to $3,330, plus travel expenses
Prerequisite: I.C.E. Career Program Alumni Only


Click Here for Application Information

Pictures from 2009 Tour
Pictures from 2008 Tour
Pictures from 2007 Tour
Pictures from 2006 Tour

Le Moulin Brégeon Le Moulin Brégeon Le Moulin Brégeon
Le Moulin Brégeon

ICE ALUMNI ONLY: 2010 CUISINE COURSE IN FRANCE
(Initial itinerary, subject to confirmation closer to travel date, depending on chef schedules)

Monday, 7/12                 Departure from US airports for arrival to Charles de Gaulle early Monday morning (you can use frequent flyer miles and go on the airline of your choice from Newark or JFK, as long as the flight you are on will get you on a early afternoon train from Charles de Gaulle to Saumur for pick-up at 5 pm at the Saumur train station). 

Tuesday, 7/13                TGV train with transfer from Paris to Saumur in the Loire Valley.  Rendezvous with the inn owners to transport you and your luggage.  Lunch on your own en route.  Arrival at the inn, le Moulin Bregeon in Linieres-Bouton, with free time to nap or walk around before dinner.  Welcome dinner at the Mill.    

Wednesday, 7/14           Breakfast at the Mill. Morning dough theory class at the Mill with Chef Kathryn on savory French tarts, which you will eat for lunch at the Mill. Hands on bread class/tasting with artisan Master Baker Phillippe Soulard at his boulangerie la Maison du Pain in Angers. Pick fruit; jam making session with Bernard Levenez. Brittany-style savory and dessert crepe dinner/class at the Mill.    

Thursday, 7/15               Breakfast at the Mill. Hands on cooking class to prepare 3 courses with Chef Eric Bichon at his state-of-the-art-equiped restaurant, lOree des Bois in La Brielle les Pins. Lunch and Q&A with the Chef Eric at his restaurant. Visit to Saumur mushroom museum/production caves. Afternoon visit to working organic goat farm to meet with Master Cheese Maker Hughes Delahaye near St. Georges sur Layon. Lecture and tasting class on Loire wines at le Tasting Room. Dinner at the Mill.

Friday, 7/16                   Breakfast at the Mill. Early morning classes on Brittany style baking with Bernard Levenez and French salads with Chef Pascal Merillou at the Mill; eat what you have prepared for a casual lunch at the Mill. Afternoon visit to chateau with famous kitchen,Montreuil-Bellay. Visit to working stone ground wheat/water mill. Stop at supermarche (grocery store) for items not available at the markets. Dinner at the Mill.  

Saturday, 7/17               Breakfast at the Mill. Shop with Chef Pascal Merilou of le Moulin Bregeon at the traditional Saturday market in Saumur. Free time to shop; [sandwich style lunch on your own in Saumur]. Tour and tasting at Combier, the 18th C working distillery of Triple Sec. Hands on cooking class to prepare the evenings gourmet country meal at the inn with Pascal, using produce from his organic gardens. Dinner at the Mill. 

Sunday, 7/18                 Breakfast at the Mill. Drive to coast to visit fleur de sel marshes of Guerande. [Sandwich style lunch on your own en route]. Afternoon hands-on charcuterie and class in regional specialties at the Mill with guest Chef Guy Izambard, followed by dinner and Q&A session with Chef Guy at the Mill.

Monday, 7/19                 Breakfast at the Mill. Visit to working foie grois farm near Angers (optional, if you are squeamish). Wine tour and tasting at Langlois-Chateau in Saumur. [Sandwich style lunch en route]. Afternoon hands-on baking production class at Chef Christian Godineaus patisserie la Duchesse Anne in Saumur. Farewell dinner at the Mill.  

Tuesday, 7/20                Early breakfast at the Mill and early departure, return via trains to Paris Charles de Gaulle airport for early afternoon flights back to NY/NJ [lunch on your own]. (NOTE: you must check with me when you schedule your return flight; there are limited trains to return to Paris).  


 

NEXT STEPS TO JOIN US FOR THIS COURSE:

1. Contact Chef Kathryn to: confirm slot availability; you must have completed your classes at ICE. You may email: kgordon@iceculinary.com or call (917) 841-0796. You must fill out the application form on the ICE website.

 2. Once your eligibility has been confirmed, you must contact Ellen Relos, the ICE Registrar ASAP to pay the deposit of $400. If we do not get the minimum 5-participants to run the trip, it will be refunded. If you cancel, $100 is a non-refundable administrative fee.

 3. Chef Kathryn will contact you immediately when we have the minimum 5 participants and at this point, the deposit becomes completely non-refundable. She will ticket her flight and let you know the details, in case you want to be on the same plane (but this is not necessary and you may choose to travel separately). The remainder of the $3,330 is then due paid-in-full to ICE by May 15.

 4. You will need to pay approximately $200 for a round trip train ticket from Charles de Gaulle to Saumur. Other out-of-pocket fees are the lunches noted above on travel dates, when you are not cooking with a chef. Tips for hotel staff, phone, laundry and other incidentals are additional. We recommend you reserve approx. $100 for the hotel staff. The $3,330 paid to ICE pays for your room, board (breakfast and dinner with local wines), chef class and food tuition fees, local transportation, translation, and touring fees.