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Tours and classes

 

Tours & classes masthead

Cook’s tours in Charroux, Auvergne

For the past eleven years streams of food enthusiasts have been visiting Bagatelle, the cottage in the center of the medieval village of Charroux. Here the huge old 35L Rosieres chef’s cauldron steams away in front of the window facing the cobbled street, with the odd Frenchman calling out a friendly ‘bon appetit’ as he passes by.

During the 6 day course we shop at the local food markets, cook wonderful brasserie luxe food which we enjoy around the huge hard-pear table in the kitchen or under the bay tree in the courtyard. We share long early morning walks, gentle bicycle rides, endless picnics as well as some antique hunting.

We dine from ancient crockery, with antique silver on white tablecloths using embroidered napkins. Our wine goblets are brocante finds and glamorous Bohemian flutes…

All this I want to share with food friendly travellers who can make their way to the train station in Vichy.

Prices

The cost of the 6 days in Charroux which includes lunch, dinner, all liquid refreshments, wine, all road transport from Vichy station to Charroux and back, as well as all cooking classes and demonstrations, is €2250.

The students are accommodated at any of the guesthouses in Charroux. These arrangements are made by yourself and the costs are for your own account. See below links to possible B&B’s in Charroux:

Dates 2017
Tulip and thyme
spring course
Spring in the French countryside is a time redolent with deep purple peonies, lilac and tulips. Also hands full of tiny green asparagus, artichokes & glasses filled with fragrant Burgundy. Early morning walks through dew-covered canola fields, warm coffee in front of the kitchen fire, oxtail in Tresallier wine and reduced chicken stock on the stove.
09 May – 15 May 2017
Basil and peach
summer course
Full summer translates into long candle-lit dinners under the bay leaf tree, playing boules between courses and late evening strolls at the time of the blue hour. And then there are the icy bellini’s after the food market visits, heaps of fresh basil and shiny trout. Glasses of Burgundy and tiny soufflés, mouth watering cherry ice cream and champagne.
06 June – 12 June 2017
Chestnut and sage
early autumn course
Small yellow mushrooms, truffle oil and chestnuts for a bowl of soup before a winetasting during the harvest. Autumn is the time of small sweet figs, ripe apples and late afternoon walks picking up walnuts en route home. A time of stillness and reflection whilst picking herbs to tie a bouquet garni, rich with sage, for the delicate veal stew cooking away in Bagatelle’s kitchen.
26 September - 02 October 2017
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