Intensive Hands-On Culinary & Baking Program in the Loire Valley, June 14-June 22, 2017 with Chef Kathryn Gordon
Join ICE Chef-Instructor Kathryn Gordon, co-author of Les Petits Macarons, Colorful French Confections to Make at Home and Les Petits Sweets, Two-Bite Desserts from the French Patisserie, for a delicious educational opportunity to work hands-on with a variety of professional chefs, pastry chefs and bakers located throughout the beautiful Loire Valley (between Angers and Saumur).
The region is a world heritage site along the Loire, France’s longest river, and known as the “Garden of France.” Long the hunting ground of French nobility, it is notable for its chateaux, historic towns, architecture, diverse food production, and wines and sparkling wines.
Stay in a beautiful, luxury country inn, Le Moulin Bregeon, converted by fine artist Jonathan Robinson from a former wheat mill to an award-winning hotel filled with antiques and hand-ironed French linens on the beds. Situated in the village of Linieres-Bouton, in the countryside north of Saumur, Le Moulin Bregeon—"the Mill"—will be our home base for classes and culinary sightseeing. All cooking and baking classes are hands-on and translated or taught in English. For more program details, click here.
Your hosts for the week will be Jonathan's French business partners and the Mill's resident chefs, Bernard Levenez and Pascal Merillou. Chef Pascal hails from Bergerac along the Dordogne River (which flows into Bordeaux). Pascal has worked in various restaurants in Paris and is responsible for the organic gardens at Le Moulin Bregeon. Chef Bernard grew up in coastal Brittany, where his mother owned a bustling crêpe restaurant catering to locals and travelling tourists. Bernard acts as the Culinary Director for Le Moulin Bregeon, and will accompany us on our culinary-related tours in the regions of Anjou and Brittany. For photos of Le Moulin Bregeon and chef bios see our program website, www.loirevalleycooking.com.
Chef Kathryn has led groups to stay at Le Moulin Bregeon since 2002, and has built a network of farmers and chefs throughout the region to share their expertise with guests—from regional, country-style chefs and artisan bread bakers to fine dining chefs and charcuterie-makers. She has designed your hands-on classes to include a balance of classic regional and modern French cuisine; the techniques include meat fabrication, ingredient identification, baking theory, and preparation of first courses, proteins, vegetable dishes and desserts with multiple chefs. Enjoy delicious farm-to-table meals that you help prepare with organic produce, locally raised meats and regional wines.
In between hands-on cooking classes, participants will embark upon culinary-related sightseeing excursions, carefully designed to teach you about artisan food production at its source. These educational visits will help you learn about traditional food production methods and include personalized visits to: an artisan nut oil press, an escargot farm, a chevre farm, a foie gras auberge, a stone ground wheat mill, honey producer, mushroom production caves, local farm markets, sparkling wine fermentation caves, fleur de sel marshes, and chateaux renown for their historic kitchens.
2017 Tuition Fee (7 days/8 nights): $3,500, plus: airfare, round-trip travel Paris-Saumur and tips for staff (for full program details, click here)
Participants: Course is limited to 5-10 participants interested in cooking, baking and wines. Food enthusiasts, family and friends are welcome! ICE graduates must have completed externship.