Please note the accommodation for this course is now fully booked.There are still two available spots in the kitchen. If you are interested in joining this course we will be happy to book you into a local hotel for the week.
We have planned a very special week of cooking for Le Gargantua's 10th anniversary.
A wide selection of specialties have been lined up for our itinerary to celebrate not only our beautiful adventure here in our little kitchen, but French cuisine as a whole. We will have a lot of fun together covering bread making, croissants, some vegetarian cooking and petits-fours!
A whole day will be dedicated to each theme so we focus on each technique in a very relaxed manner. From baguettes to croissants, from ratatouille to aïoli, and a whole day dedicated to petits-fours complete with savoury appetisers and petits-gateaux! We will end our course with a nice get-together in the shade of the trees to share some bubbles and your beautiful party creations.
We will also prepare some food gifts for you to take away, so you can prolong the celebration by sharing your creations with your loved ones back home.
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Arrival from 4:00pm. You settle into your room and we meet up for drinks and canapés at 7.00pm to discuss our program.
We meet in the kitchen after breakfast at around 9:30am. You will learn how to make a basic versatile bread dough. We will cover 4 kinds of bread-based French classics: Fougasse, Flavoured bread loaf, Pissaladiere and the famous Baguettes. We will prepare our various toppings and fillings whilst the dough proofs and we will assemble our pissaladieres, which you will enjoy for lunch.
We meet up in the kitchen at to make baguettes, to bake the fougasse and the loaf, but also some delicious breadsticks
Aperitif at 7:00pm complete with Fougasse and breadsticks, followed by your well deserved three-course dinner.
After breakfast, we leave at 9:00am to go to town for a croissant & pains au chocolat tasting from 3 different bakeries, so we can point out the differences and I can explain to you the effects of the ingredients. We come back home to make our own, and to bake our baguettes for lunch, which you will enjoy with different cheeses and local goodies.
We meet up in the kitchen at 1:00pm. There will still be a little work to do on the croissants including resting times between foldings, and we will use that time to prepare some food gifts. Those will be for you to take home, to be shared with your loved ones. Finally we will shape our Croissants and pains au chocolat before letting them rest in the fridge overnight.
Aperitif at 7:00pm, followed by a delicious three-course dinner.
You will enjoy your own croissants and pains au chocolat for breakfast. We then leave at 9:30am to go to an authentic producers market. We will select our fruit and vegetables for our vegetarian cooking day. We come back for a tasty lunch.
We meet up in the kitchen at 1:00pm and start cooking our dinner. We will make an aïoli to be enjoyed as a dip with aperitifs. Our starter will be a savoury tart, our main course a traditional Ratatouille, and our dessert Peaches poached with saffron and served with a Basil Chantilly.
Aperitif at 7:00pm, followed by the beautiful summery three-course dinner you worked so hard for.
After breakfast, we meet in the kitchen at 9:30am. Our whole day will be spent creating tasty petits-fours, savoury and sweet. We will use different techniques to give you a good repertoire from which you will be able to create your own back home: mousses, tarts, biscuits, ...
We meet up in the kitchen after lunch at 1:00pm and finish off the last preparations and presentation.
Aperitif Dinatoire at 7:00pm: our last evening together will be an al fresco nibbles & drinks to enjoy the different petits-fours you have produced, with a selection of Local wines and bubbles
Sadly, we will have to say our goodbyes after breakfast. Drop off to Tonneins train station is at 8:00am.
Included in the price of your residential cooking holiday:
There is no hidden cost: your accommodation, every single meal (with drinks) and all taxes are included. No supplement for solo travellers!
There is a maximum of 6 participants per venue, to ensure everyone gets individual attention and enough space to work.
Children are more than welcome (they only have to be tall enough to reach the workbench) under their parent's supervision.