Find your cullinary voice

Program Details & Itinerary

2017 Course Details:

• $3,500 tuition fee, plus: air fare and round trip train travel Paris-Saumur
• 7 days/8 nights in country-lux accommodations; all meals with local wines at dinner; stay at award-winning country hotel Le Moulin Bregeon
• Accommodations are shared double-room with an ensuite bathroom in an award winning country lux hotel
• Program cost includes full tuition and course food/wines for hands-class sessions with multiple chefs, including onsite at a fine dining restaurant. • Local travel, fees to chateaux/vineyards/museums included
• Tips for hotel staff are not included.
• Course is limited to 5-10 participants; ICE alumni, food enthusiasts and their friends or family are welcome! All classes are taught in English (or translated)

Foods you will taste, and techniques you will learn:

• Artisan Breads & Viennoisserie: Dough theory and shaping
• Fine dining: work in a state of art restaurant kitchen with Chef to prepare 3 courses
• Charcuterie and Meat Fabrication: Regional charcuterie specialties; rabbit fabrication
• Brittany Specialties: Crepes, Confisserie, Apple Far and Bouillabaisse
• Country Specialties: Cook regional dishes with organic produce from farm markets; pick vegetables in the Mill’s garden and “team cook” dinner
• Petits Fours and French Macarons
• Wines: Private tour and tasting with vintner; tour sparkling wine caves


Order of daily activities subject to change until our arrival, depending on chef schedules. You will be given an updated schedule prior to travel, based on possible (minor) chef schedule changes. Closer to travel, a meeting will be held at ICE to review travel details, packing and questions.

Tuesday, June 14: Depart NY/NJ airports for travel to France CDG

Wednesday, June 15: 4 pm rendezvous Saumur train station. Visit to artisan soap maker. Drive to our host hotel, Le Moulin Bregeon in Linieres-Bouton. Regional introduction by Chef Kathryn. Welcome drink and dinner at Le Moulin prepared by resident Chef Pascal Merillou.

Thursday, June 16: Dairy class/tasting. Croque Madame/Monsieur class with Chef Jessie for early lunch at Mill. Depart for 2:15 tour at Chateau Serrant in Angers. 5:30 artisan bread and viennoisserie class with Master Boulanger Philippe Soulard in Angers at La Maison du Pain. Dinner at Mill prepared by resident Chef.

Friday, June 17: Prep doughs/batters with Chef Kathryn. Savory Tarts baking class with Chef Kathryn; tart lunch at Mill. Visit to Chateau de Pimpean for wine class with Le Tasting Room. Visit to local goat farm to learn about chevre. French BBQ Dinner at Mill prepared by resident Chef.

Saturday, June 18: Visit to Saumur farm market, with free time for shopping and lunch rendezvous. Visit to Langlois-Chateau for wine tour and tasting of still and sparkling wines. Visit to artisan soap maker. Regional Cuisine class including meat fabrication with Chef Jessie Riley.

Sunday, June 19: Pommes Tapee museum. Visit Caves des Loupes mushroom production cave and enjoy mushroom themed lunch. Petits Fours class including French Macarons with Chef Kathryn with afternoon tea. Visit foie gras farm in Linieres-Bouton. Brittany Savory and Sweet Crepe class with Chef Bernard.

Monday, June 20: Visit to fleur de sel marshes of Noirmoutier, Brittany for tour with Paludier Sebastian, and moules frites lunch at Bar a Huitres. Anjou and Perigord Style Salad class at Mill with Chefs Jessie and Kathryn.

Tuesday, June 21: Visit to local escargot farm. 10 am visit to 19th C distillery of Triple Sec. Traditional lunch at Trogylydyte (cave) restaurant to enjoy regional specialties. Tour of working stone ground grain mill Moulin Sarre. Visit to heritage nut oil press. Visit Boucherie Dureau for Pieds de Cochon Farci in Bagneux. Cook classic Brittany Cuisine with Chef Bernard at Mill.

Wednesday, June 22:Fine Dining class with Chef Eric Bichon at his restaurant L’Oree des Bois; lunch/Q&A with the Chef. Visit to local honey producer. Farewell “Team Cook” Market Basket dinner at the Mill.

Thursday, June 22: Departure after breakfast for optional weekend in Paris, or late afternoon flights to U.S.

For a program flyer, detailed itinerary, application, travel information or questions, please email Chef Kathryn Gordon at or call (917) 841-0796. Click here to read about past tours on The ICE Blog.

Tuition Fee:  $3,500

Participants: Course is limited to 5-10 participants; all ICE alumni, recreational food enthusiasts and their friends and family are welcome! ICE graduates must have completed externship.

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Find your cullinary voice