A la carte CUISINE
French cuisine courses

BOOKING ENQUIRIES

cooking courses in France

Quercy - hands-on courses with top chef in his chateau

Aveyron - a culinary outpost in the Aveyron Gorge

Gard - near the 'Pont du Gard'

Avignon - olive groves and another bridge

Provence - in a 500 hectare wine estate

Bandol - La Cadière d'Azur among the Bandol vines

Ariège - in the Cathar country, Pyrenean foothills

COOKING COURSES in the AVEYRON

5 day culinary course in the Aveyron Gorge

This is a unique opportunity to spend five days in the company of one of France's top young chefs as he goes about his daily business: early morning visits to the market, hands-on cooking sessions with him and his team in the restaurant kitchen, visits to his different suppliers - duck farms, ostrich breeder and winemakers. All this set in the most magnificent surroundings - a tiny mediaeval 'bastide' village perched on the edge of the dramatic Aveyron gorge complete with 13th century castle.

Your host is Rémy Simon, chef cuisinier and owner of this bijou hotel-auberge, who, after doing his culinary 'tour de france', earned his spurs at the famous 3 star Michelin restaurant in Montpellier, le Jardin des Sens. Since setting out on his own in the Aveyron Rémy has built up a network of suppliers all working to his strict parameters.

This ensures that he can identify with precision the age and origin of everything that graces his plates! He even tends a formidable kitchen-garden out back which provides most of his fresh herbs and seasonal vegetables. This is French cooking at its best.

The auberge is an 18-room hotel with spacious air-conditioned rooms, sunny and shady terraces and dining areas with stunning views over the surrounding valley and the village castle. Falling away from the auberge, a tumultuous garden of four or five acres has many a shady corner to relax in.

The 'seasonal cuisine' course runs midweek - Tuesday to Friday

Tuesday - arrival of participants in the afternoon: welcome drink and installation in rooms. 'Presentation' Dinner - where you will discover a range of typical dishes - and overnight in auberge

Wednesday - after breakfast an introductory tour of the kitchen before getting down to work. As well as helping to prepare the day's dishes you can choose which type of dishes you would like to learn about: patisserie, sauces, game or whatever.

Lunch in local restaurant or with the personnel.

Afternoon: a visit to a local supplier: a duck and geese breeder.

Evening: dinner in the auberge.

Thursday - Market day in Villefrance-de-Rouergue: the hardier among you will accompany Rémy as he sets off at 7am to choose the day's ingredients. On his return he breakfasts with you and plans the day's carte. 10 to 12: intensive hands-on session in the spacious kitchen.

Lunch free - in a local restaurant or perhaps with the personnel

Afternoon: more visits to suppliers: Alain Rotier et Robert Plageoles, winemakers in the nearby Gaillac (AOC) region.

Evening : dinner and overnight in auberge.

Friday - A last peek into the kitchen to ask that last question or to practice 'un dernier coup de main'.

Free Day: You can now explore the rest of the region with its bastide towns - Cordes, Villefranche, Sauveterre - its vineyards - Marcillac, Gaillac - or its great cultural centres like Albi, home to Toulouse-Lautrec. Lunch where you will.

Dinner and overnight at the Auberge

Saturday: departure