Gastronomy in the Heart of France

Loire Valley, France - 6 nights
Available year round - Sunday to Saturday

For those who are interested in learning to cook in the Loire Valley of France, from two very qualified and award winning chefs, this exciting cooking vacation is for you! Your seven hands on cooking classes during your six night stay are taught in English in a traditional French farmhouse kitchen. You will learn French cuisine but with a twist, using exotic flavors from around the globe. Your culinary holiday will also include visits to local areas of interest as well as a wine and chocolate tasting. 

Depending on availability, your accommodation for the week will either be at the school’s brand new luxury on site accommodation where each room is beautifully decorated with ensuite shower rooms with its own private terrace with picturesque vieww, or at a charming 4 star hotel, close to the school. Transport for all activities is included so a rental car is not at all necessary.

After this cooking adventure there will be no doubt that you have more confidence in the kitchen, having been taught by 2 professional chefs who have cooked for celebrities, heads of state and even her Majesty the Queen Elizabeth II! 

ITINERARY

Day one - Sunday

Arrival from 2pm. Settle in and soak up the essence of the Loire Valley before we start your culinary journey.

19:00 – Crémant de Loire & Family Dinner

We’ll begin with a toast of Crémant de Loire to mark the start of your Culinary Adventure and to welcome you. Your chefs will then host a seasonal, family-style dinner , a table set with fresh, local ingredients and dishes that reflect the Loire Valley’s rich traditions. Shared platters, warm conversation, and a relaxed atmosphere set the tone for the days ahead.

Day Two - MONday

08:30 – Start your day with a traditional French breakfast of fresh seasonal fruits, creamy yogurts, a selection of the finest cheeses, homemade jams, chocolate and hazelnut spread, and freshly baked pastries from the local boulangerie.

9:00 – The Chicken Kitchen with Chef.

Free-range chicken is not only wholesome and affordable but also irresistibly delicious and incredibly versatile. Whether it's a comforting Sunday roast, a nourishing soup, or a fragrant, spicy curry, chicken forms a cornerstone of a balanced diet, offering a rich source of protein with naturally low-fat content.

In this hands-on session, Chef Sidney will guide you through the secrets of homemade chicken stock - the essential base for outstanding risottos, stews, and soups - and share his recipe for a perfectly flavourful stock every time. You'll also discover a range of dishes that are perfect for quick, satisfying midweek meals, as well as show-stopping centrepieces ideal for dinner parties.

From everyday family dinners to impressive culinary creations, this session celebrates the many possibilities of free-range chicken, inspiring you to explore its versatility and enjoy cooking it in new, exciting ways.

13:00 - Savour the flavours of your own creations from the morning class as we gather for a relaxed, delicious lunch served with a local wine.

14:00 – Cooking the Mediterranean Way

Begin an afternoon culinary journey across the Mediterranean, exploring the vibrant flavours of France and the wider Mediterranean basin, including the rich and aromatic traditions of the Middle East. Your Chef will share stories from his early career, including time spent in the Middle East where he learned techniques and recipes that inspired his approach to fresh, balanced, and flavourful cooking.

Together, you will prepare dishes such as Druze mountain bread, pickles, harissa, white bean hummus, baba ghanoush, and a selection of classic Mediterranean condiments and sauces including chermoula, preserved lemons, romesco, salsa verde, tahini, tapenade, za’atar, and zhoug – each reflecting the heritage and spices of the region.

The Mediterranean diet, celebrated for its freshness and harmony, highlights seasonal fruits, vegetables, whole grains, and olive oil, a tradition cherished across the region for centuries.

17:30 – Enjoy some leisure time to relax and take in the surroundings.

19:00 – Gather for a Mediterranean-inspired dinner, enjoying the vibrant and flavourful dishes prepared together in a relaxed buffet setting, celebrating the diverse tastes of France and the Mediterranean, with a Middle Eastern twist.

Day three - TUESday

08:30 – Start your day with a traditional French breakfast.

9:00 –From Sea to Plate: Atlantic Fish Techniques

Today we receive our fresh fish delivery from the Atlantic port of La Rochelle, just a two-hour drive away. Discover how to select the finest seasonal catch and bring out its full flavour through techniques—from precise slicing and seasoning to searing, achieving that perfect crisp skin, and balancing flavours to create a beautifully seasoned, delicious fish dish.

13:00 – Enjoy your freshly prepared fish dish for lunch, savouring the flavours and techniques you explored this morning with a glass of bubbly.

Conclude your afternoon by unwinding on your private terrace, enjoying a leisurely stroll through the picturesque countryside, or exploring the charming streets of La Roche-Posay. For a touch of adventure, take one of the bicycles provided by Les Sorels and pedal through the enchanting French landscape. Alternatively, head to Sidney and Alison's orchard to play a friendly game of boules, and sip a refreshing drink from the honest bar on the outside deck as you soak in the serene surroundings.

19:00 – Paella Dinner Demonstration

Paella night around the fire with chef as he shares with you the secrets to his famous family Paella dish that has been a family favourite for all the Bond family for many years in which he only uses rice grown in the Albufera region in Spain.

His Paella is lauded for its health benefits, puts quality ingredients above all else and – most importantly – is bursting with flavour.

Spain’s single most renowned dish is Paella.

Originally from Valencia this rice dish was named after the pan that is used to prepare it in and was the stable diet of the agriculture workers in the region who made fire from the wood of the fruit trees in the orchards that they were working in to make their meals.

Using the vegetables of the region, vegetables, snails and rabbit for the paella.

Day Four - Wednesday

08:00 – Depart for Tours
Arriving in Tours, we’ll enjoy a freshly baked pastry and a coffee at a local bakery—a first taste of what’s to come. From there, we’ll stroll through the indoor ‘Les Halles Food Market’ and the lively outdoor market, exploring France’s freshest, seasonal ingredients, deeply rooted in its culinary heritage. Along the way, we’ll stop at a charming chocolaterie, where you’ll taste exquisite artisan chocolates, and a quaint cheese shop, sampling rich, creamy French cheeses. We’ll also visit a traditional boulangerie, enjoying the aromas of freshly baked breads and pastries. Selected treats can be tasted on the spot and carefully brought back to savour later.

13:00 – Alison’s Lunch Table

Enjoy a warm, freshly baked bread, a classic Quiche Lorraine, and a crisp seasonal salad, all prepared with the finest local ingredients for a perfect lunch.

14:00 – Crafting Ice Cream & Tarts with Chef Alison

Step into the world of ice cream—because, as we say, “In a world without ice cream, there is only darkness and chaos.” Create your own ice cream and a signature tart with Chef Alison, experiencing the rich flavours and textures that make these desserts truly memorable.

19:00 – Sharing Stories Over Cheese , Wine and Charcuterie

Return for a relaxed evening, gathering together to share stories and laughter while indulging in the finest French cheeses and local charcuterie collected during the day, savouring the flavours of the region, accompanied by a selection of Chef Sidney’s favourite wines from his personal wine cellar.

Day five - THURSday

08:30 - Start your day with a traditional French breakfast.

9:00 – Crafting Sweet and Savoury Soufflés

Learn the art of creating both savoury and sweet soufflés with guidance from your chefs. Discover the techniques that give each soufflé its light, airy texture and perfect rise, and explore the balance of flavours that make these French classics so memorable. From delicate seasoning to precise timing, you’ll prepare and enjoy each dish, experiencing firsthand what makes a soufflé truly exceptional.12:00 – An Afternoon in Amboise , Hanging out with Leonardo Da Vinci Journey to the enchanting town of Amboise, where winding cobblestone streets, half-timbered houses, and graceful Renaissance façades evoke centuries of history and a timeless sense of place. Once the residence of French kings such as Charles VIII and François I, the town is steeped in royal heritage and full of character, with storieshidden around every corner. Explore the magnificent Château d’Amboise and the serene Chapel of Saint-Hubert, where Leonardo da Vinci is laid to rest, before meandering through the historic center. Along the way, stop at charming artisan shops and a celebrated chocolaterie, sampling delicacies and discovering the town’s rich culinary traditions that reflect both its history and local culture.

18:00 – Dinner in Amboise

Enjoy a relaxed dinner at one of Chef Alison and Sidney’s favorite spots, tucked away on a charming cobblestone street in Amboise. The restaurant’s dishes celebrate the very best of the Loire Valley’s culinary heritage, perfectly paired with fine regional wines, offering a delightful way to savour the town’s flavors and reflect on the day’s discoveries.

After dinner, we’ll return completing a full day of history, exploration, and culinary delights.

Day Six - FRIday

08:30 - Start your day with a traditional French breakfast.

9:00 – Discovering the Éclair 

Explore the art of Choux Pastry with Alison. Learn the French techniques behind this iconic pastry—from selecting the finest ingredients and mastering preparation, texture, and piping, to perfecting baking and oven control. Discover the history of the Éclair, originating in Lyon in the early 19th century, and experience how to create one of the classic fillings alongside Chef Alison’s contemporary signature fillings, bringing this pastry to life with her carefully crafted flavours.

14:00 – A Taste of Fire & Spice

Step into the world of Fire and Spice, where Alison and Sidney bring together the flavours and techniques they’ve discovered throughout their culinary travels. Cooking over glowing coals, you’ll explore the magic of spices—learning how to balance heat, aroma, and seasoning to create dishes that are vibrant, layered, and full of character.

This hands-on session is a celebration of fire and flavour, allowing you to experiment, taste, and experience the essence of Fire and Spice in every dish.

17:00 - Enjoy leisure time until dinner, allowing you to relax and reflect on the memorable experiences of the day.

19:00 – As the sun sets, raise a glass with a special gin and tonic sundowners and celebrate your culinary achievements with a certificate presentation. Then, gather around for a Fire and Spice dinner, savouring the vibrant flavours and aromatic spices you’ve explored over the fire, and delighting in the dishes you created throughout the day—a truly memorable finale to your culinary journey.

DAY SEVEN - SATURDAY

08:30 - Start your day with a traditional French breakfast.

11:00 - Departure is by 11:00, allowing you to bid farewell with cherished memories and newfound culinary skills.

*The content or order of the itinerary may change depending on dates, availability of services or activities, local festivals/holidays, weather constraints, etc.

*Menus are samples and may vary according to the season

GROUP SIZE

A minimum of 1 participant is required to run this tour and the tour is limited to a maximum of 8 participants.

(The number of participants refers to how many persons are required to run the tour, not to how many persons you must have in your party. Please inquire.)

HOW TO ARRIVE

Closest Airport/Train Stations:

Paris Charles de Gaulle & Orly airports are all within an hour and a half by train to Châtellerault, Tours or Poitiers train stations, from where you will be transferred. Transfers can be arranged at an additional cost. 

BOOKING INFORMATION

Non-Participating 

*Excludes all Classes and Lunches

For further inquiries or to register, click here.

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CANCELLATION POLICY

Please contact us for cancellation policy information. Travel insurance is highly recommended.

CLIENT REMARKS