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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).
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