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 breeder duck and geese.
Evening:
dinner in the auberge.
Thursday -
Market day in Villefrance-de-Rouergue: the hardier among
you will accompany Réné 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 breakfast in the auberge ... and maybe a last peek
into the kitchen to ask that last question of to practice 'un
dernier coup de main'.
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.
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