Alumini Title
Alumini Title
ICE 2008 CUISINE COURSE IN FRANCE
This is it! If you wanted to join us this June, you need to enroll now! Slots are filling up for this unique, activity-packed culinary experience for ICE Career Program Alumni ONLY.

Join Chef Kathryn for 8 intense days of:

  • Working with multiple culinary and pastry chefs, learning a variety of menus from country rustic to fine dining, organic breads to elegant pastries
  • All culinary-related touring: wineries/distilleries, wheat mills, goat cheese makers, markets, historic chateaux with famous kitchens...
All classes are translated or in English


Course Instructor: Kathryn Gordon
Course Dates: 6/2/08 - 6/11/08
Tuition Fee: $3,350 (not including airfare)
Prerequisite: I.C.E. Career Program Alumni Only
Click Here for Application Information
New Trip in October'08
Tour in France '07
Pictures from 2006 Tour

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

INITIAL ITINERARY FOR 2008 ICE CUISINE COURSE IN FRANCE

Payment Due in Full Now, Only a Few Spots Left!

(unless other wise noted, all meals are at the inn)
Monday
6/2		 Departure from NY area airports for arrival 6/3 am at Charles de Gaulle, Paris airport
Tuesday
6/3		 Rendezvous and travel via TGV second class train with transfers from Paris to Saumur. Meet the inn owners to transport you and your luggage via van to the inn, le Moulin Bregeon. Free time to relax or explore before dinner. Welcome reception and dinner at the mill.
Wednesday
6/4		 Breakfast at the inn. Class in traditional French salads at the inn with le Moulin’s Chef/Owner Pascal Merillou. French tart class at patisserie la Duchesse Anne in Saumur with Owner/Pastry Chef Christian Godineau. Dinner at the mill.
Thursday
6/5		 Breakfast at the inn. Class at the inn with "Maitres Cuisiniers de France", Chef Jean-Noel Lumineau of Le Prieure restaurant, with Q&A session during lunch with the chef. Afternoon visit to artisinal walnut oil press in nearby Vernoil. Class at the inn in dessert Brittany-style crepes with Bernard Levenez, one of the inn's owners and our main tour guide/translator. Dinner at the mill.
Friday
6/6		 Breakfast at the inn. Tour of Saumur Ecole Hoteliere cooking school with Chef Guy Izambard Tour and tasting at 19th C original Triple Sec Combier distillery in Saumur. Lunch at local "trucker" restaurant in Linieres-Bouton. Afternoon class (with charcuterie) at the mill with Chef Guy. Dinner at the mill.
Saturday
6/7		 Breakfast at the inn. Shop with Chef Pascal at the traditional markets in Saumur. Free time to shop and have sandwich lunch. Visit to nearby Château Breze and Louis de Grenelle sparkling wine caves in Saumur, with tasting after the tour. Class and preparation of the evening's gourmet country meal at the mill with Chef Pascal. Wine and chocolate pairing/tasting.
Sunday
6/8		 Breakfast at the inn. Visit to Saumur mushroom museum. Visit to famous Abbey Fontevraud (kitchens of historical importance). Visit to winery Domaine Filliatreau with tasting. Shop en route home at the supermarche (grocery store) for culinary items not available at the markets. Class in Brittany-style apple desserts with Bernard. Dinner at the mill. Enjoy French movie night.
Monday
6/9		 Breakfast at the inn. Visit with Chef Godineau at C. Chocolat in Clisson and visit to salt beaches near Nantes. Dinner at the mill. Opportunity to discuss running a small inn/B&B with the mill owners.
Tuesday
6/10		 Breakfast at the inn. Bread tasting and discussion with Artisan Boulanger Phillipe Soulard at la Maison du Pain in Angers. Visit Château Montgefroy near Maze. Lunch at troglydyte (cave dwelling) restaurant Les Caves de la Genevraie in Rochemenier to eat 15th C regional specialties. Visit with Hughes Delahaye, master organic chevre maker at his farm Caprine de Maury near St. Georges sur Layon. Farewell dinner at the mill.
Wednesday
6/11		 Early breakfast and departure, return via trains to Paris airport for early afternoon flights back to NY area.

Any Questions? Please Contact ICE Chef Instructor Kathryn Gordon (917) 841-0796 or kgordon@iceculinary.com. To find out more about the inn go here: www.moulinbregeoncuisinecourses.com