A Culinary Adventure in the Loire Valley

Presented by BoatShed Cheese

Yzeures-sur-Creuse (Indre et Loire), Loire Valley, France

May 6-13, 2016  (8 days / 7 nights)

Only 2 places remaining!

Day One – Friday, May 6           ARRIVAL

  • Group transfer from Paris CDG to Le Calabash in the Loire Valley. Lunch enroute
  • Check into your beautiful accomodation and time to relax and discover the quaint village of Yzeures-sur-Creuse before dinner.
  • Around 4:00 p.m., enjoy a welcome drink and Moroccan dinner at the cooking school.

Day Two – Saturday, May 7      BAKERY & GOAT FARM

  • Breakfast
  • At 9 am, visit the village Boulangerie where an artisanal village baker will share some of his French bakery secrets.
  • Later, visit a traditional goat cheese farm and factory run by St. Maures. You’ll be introduced to what is arguably one of the world’s finest goats cheese’s St Maures A.O.C. It’s in the form of a small log, around 16–17 cm in length, and weighs at least 250 g. It’s white and soft under a greyish moldy rind, and it has a straw through its center, marked by the AOC seal and a number indicating the producer. The straw is used, in the making, to keep the roll together. The finished cheese contains 45% milk fat.
  • Finish the visit with lunch on the farm around 2 pm.
  • This afternoon, work on the farm and assist in the cheese making and working with the goats.
  • Dinner in the Orchard.

Day Three – Sunday, May 8     MARKET VISIT & WINERY

  • Breakfast
  • At 9:30 am, depart for Les Halles Food Market and the weekly outdoor market in Tours. Here we will visit three of Tours’ finest cheese mongers and meet and talk to the 2007 World Champion ‘Maître de Fromage.’
  • Lunch and explore Tours at your leisure.
  • At 1:30 pm, depart for Vouvray, one of France’s finest white wine and sparkling wine areas where you will be taken on a guided tour of 3km of wine caves, holding an average of 4 million bottles of wine, petillant and sparkling wine. You will be given an in-depth tour of the production and bottling plant and then return for a wine tasting.
  • At 7:00 pm, enjoy a traditional French dinner in a Creperie.
  • Return to Le Calabash and overnight.

Day Four – Monday, May 9         CHOCOLATES & MUSHROOMS

  • Breakfast
  • At 9 am, begin a chocolate adventure with Alison, who will share with you two of her award winning chocolate creations that also appear in Le Calabash’s cooking book. You will also hear a talk and experience a tasting of some of the finest chocolates in the world produced by Valrhona, whom Le Calabash closely works with.
  • At 12:30 pm, a traditional Tourangelle lunch buffet with local specialties.
  • This afternoon we visit the Mushroom caves of ‘les Caves Champignonniers des Roches’
  • At 7 :30 pm, dinner is served at Le Calabash.

Day Five – Tuesday, May 10     TRUFFLE & CHEESE

  • Traditional French breakfast.
  • At 9:30 am, visit the Truffle Woods, home of the “Black Diamond’ where we will learn how France is embarking on a new approach to farming with the ‘Black Truffle’ using a natural and eco-friendly approach to truffle farming. Pascale, our guide, is an Agriculture Scientist who has taken over a fourth generation seed and truffle farm, and he will share the secrets of the tightly knit truffle community.
  • For lunch, enjoy a boxed lunch prepared by Sidney and Alison.
  • At 2:30 pm, depart for Langres, where we will visit two cheese-producing farms and do a cheese and wine paring. Langres is a cow’s milk cheese, cylindrical in shape, weighing about 180g. The central pâte is soft, creamy in color, and slightly crumbly, surrounded by a penicllium candidum rind. It is less pungent than Époisses, its competition.
  • At 7:30 pm, enjoy dinner.

Day Six – Wednesday, May 11    LOCHES VISIT & SOUFFLE CLASS

  • Breakfast
  • This morning you’ll have time to shop in and explore the medieval city of Loches.
  • At 1 pm, lunch in a typical French Bistro in the quaint village of Preuilly sur Claise with one of the region’s best known chefs.
  • In the afternoon, learn the art of Soufflé preparation with Alison and Sidney guiding you through an array of Cheese and Chocolate Soufflé dishes
  • 17.30 Dinner

Day Seven – Thursday, May 12    DUCK & FOIE GRAS

  • Breakfast
  • At 9 am, visit one of France’s finest duck and foie gras producers, who supply some of the finest restaurants in Europe and Asia. Here we will discover the truth behind the world of foie gras, which is so misunderstood and misreported by the press around the globe.
  • Lunch at 12:30.
  • This afternoon, we uncover the art of preparing foie gras. Sidney will share with you his award-winning foie gras terrine, and pan seared foie gras set on a cep risotto.
  • Farewell Dinner with Alison and Sidney.

Day Eight – Friday, May 13           DEPARTURE

  • Traditional French breakfast.
  • Group transfer to Paris by 10 am or your own travel arrangements.

Rate per person sharing twin room: USD$2900

Double room for single use supplement: USD$350

 

To Book or for further detailed information on line, please click;

Rate per person includes:

  • Seven nights accommodations in 3-star hotel
  • Recipe folder
  • Meals: daily breakfast, 5 lunches and 7 dinners, as per itinerary, wine included
  • Cooking classes and excursions per itinerary
  • Entrace to all excursions
  • Transportation for all excursions
  • Pick-up/arrival group transfer from Paris CDG airport to Le Calabash
  • Return/departure group transfer from Le Calabash to Paris CDG or Paris hotel
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