A Culinary Tour de France

A two-week cookery and culture break courtesy of Le Calabash

Fricassée of guinea fowl with fondant potato and a parsley and garlic tuile
Fricassée of guinea fowl with fondant potato and a parsley and garlic tuile

A love of France and a love of cooking are not, of course, mutually exclusive, and anyone subject to either is likely to swoon over the prospect of a new two-week course run by culinary school Le Calabash from its farmhouse in the Indre-et-Loire region.

Château de Chenonceau spans the River Cher, near the small village of Chenonceaux
Château de Chenonceau spans the River Cher, near the small village of Chenonceaux
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Award-winning chefs Alison and Sidney Bond will host the 14 food-filled days, with classes taking in the highlights of France’s rich cuisine and wines, as well as cultural tours to the island commune of Mont St Michel, the medieval city of Carcassonne and former royal residence Château de Chenonceaux.

Chef Alison Bond's raspberry and basil vacherin
Chef Alison Bond's raspberry and basil vacherin
Chefs Sidney and Alison Bond, co-owners of Le Calabash, cooking in the school's kitchen
Chefs Sidney and Alison Bond, co-owners of Le Calabash, cooking in the school's kitchen

The Culinary Tour de France will also feature a trip to the little village of Camembert to visit the 18th-century Maison du Camembert, whose museum will provide insights into the history of the cheese as well as a tasting opportunity, and a visit to Lège-Cap-Ferret to savour some of the country’s finest oysters and learn about traditional methods of cultivation from the producer. The World Heritage town of Saint-Emilion, the vineyards of Beaujolais and dinner at Paul Bocuse’s acclaimed three-Michelin-star restaurant are also on the itinerary.

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The trip (€5,695 per person based on two sharing, with a €985 single supplement, including transport within France, meals and excursions) is being launched at The France Show at London’s Olympia on January 27-29 (tickets from £12), and can also be booked direct with Le Calabash. Bon appétit!

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