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Program Details & Itinerary

2018 Course Details:

• $3,650 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

Itinerary

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.

Wednesday, June 20
Travel Day
Depart NY area airports for Charles de Gaulle airport, Paris.

Thursday, June 21
Travel Day, Night 1
• 4:30pm: Travel to Saumur station in Loire Valley for a rendezvous with Mill owners (via SCNF TGV train, from CDG airport or via Paris Gare du Montparnasse), who will drive you and your luggage to our host hotel Le Moulin Bregeon in Linieres-Bouton in the western Loire Valley (on the north side of the Loire river, between Angers and Tours). Time to explore rooms and gardens, meet staff, take a shower, etc.
• 7:00pm: Orientation and welcome dinner of chicken vin jaune and light red wine.

Le Moulin Bregeon is an 18th century water mill converted to a country lux hotel by an American artist, Jonathan Robinson. Jonathan works with two French partners, Bernard Levenez and Pascal Merillou, to host guests, small and large groups, and weddings at the hotel. Chef Kathryn met them in 1999 and has led annual cooking groups at the Mill since 2001.  

Friday, June 22: Chateau
Night 2
• 8:00am: Breakfast at the Mill.
• 9:00am: Visit to talk to Arnaud Le Nud at L’Esargot de Mouliherne snail farm.  
• 10:00 am: Prepare various tart and bread doughs with Chef Kathryn Gordon, and work together to prepare picnic-style nicoise sandwich lunch.
• 2:15pm: Visit to Chateau Serrant near Angers.
• 5:00pm: Class at La Maison du Pain. with Master Boulanger Phillipe Soulard.
• 7:00pm: Return to Mill for braised rabbit dinner with seasonal vegetables, hassleback potatoes and Langlois-Chateau Sancerre.

Saturday, June 23: Market Day
Night 3
• 8:00am: Breakfast at the Mill.
• 9:00am: Departure for artisan soap store. Visit market day in pedestrian friendly Saumur. You’ll have free time to shop, gaze and eat lunch on your own.
• 1:00 pm: Visit to pommes tapees and mushroom production caves near Saumur. Begin blueberry confisserie with Chef Bernard Levenez, who makes all of the jam for the Mill. Regional cuisine class with Chef Jessie Riley to prepare lamb market basket for dinner. 
• 7:00pm: Dinner featuring produce from the market and wine from Chinon.

Sunday, June 24: Local Specialties
Night 4
• 8:30am: Breakfast at the Mill.
• 9:30am: Departure for visit to Langlois Chateau winery for tour and still/sparkling wine tasting.
• 12:00 pm: Return to Mill to help prepare mushroom velouté and escargot-stuffed mushroom lunch with Chef Bernard (with shitake beer). Then afternoon petits four class with Chef Kathryn Gordon on hazelnut financiers and cherry-lavender savarins.
• 4:00pm: Visit to local chevre farm in Noyant.
• 8:00pm: Duck-themed dinner with Cremant de Loire at nearby foie gras farm in Linieres-Bouton.

Monday, June 25: Sweet and Savory Baking
Night 5
• 8:30am: Breakfast at the Mill.
• 9:30am: Baking class at the Mill with Chef Kathryn to prepare French walnut-apricot macarons, and leek-mushroom quiche and lemon meringue tarts for lunch.
• 2:30 pm: Visit to working wheat, water-driven mill Moulin Sarre. Visit to local supermarche.
• 6:00pm: Return to le Moulin Bregeon for savory and sweet Brittany-style buckwheat and dessert crepe dinner class with Chef Bernard, with Celtic music and cider.

Tuesday, June 26: Fleur de Sel
Night 6
• 7:30am: Breakfast at the Mill.
• 9:30am: Visit to Brittany fleur de sel marshes of Noirmoutier with paludier Sebastian Mounet, and oyster and beer lunch at La Perle after the salt lesson.
• 2:30 pm: Return to Mill for assorted French salad class (and Nicholas Bourgueil wine) with Chef Jessie, and preparation of pain de mie.

Wednesday, June 27: Fine Dining
Night 7
• 8:00am: Breakfast at the Mill.
• 9:30am: Class with Chef Eric Bichon at his restaurant L'Oree des Bois. Q&A with the Chef.
• 4:00pm: Visit to local honey farm to learn about bee keeping.
• 5:00pm: Visit to artisan nut oil press in Vernantes.
• 7:00pm: Croque madame and monsieur class with Chef Jessie at the Mill, with Saumur Champigny.

Thursday, June 28: Butchery
Night 8
• 8:00am: Breakfast at the Mill.
• 9:00am: Class at the Mill with guest butcher Claude Le Barzic, and help cook lamb BBQ lunch.
• 12:00pm: Visit to escargot farm in Mouliherne.
• 2:30pm: Visit to 19th century working distiller Combier for Triple Sec tasting in Saumur.
• 5:00pm: Class with Chef Bernard to make his specialties: Caramelized Apple Tart and Chicken Bouillabaise for our farewell dinner at the Mill, with dry rose wine.

Friday, June 29
Travel Day
Early breakfast at the Mill. Early train departures for Charles de Gaulle airports mid-afternoon flights or to spend optional weekend in Paris.

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

Tuition Fee:  $3,650

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