Due to on-going COVID-19 concerns we will be taking maximum precautions. Cooking holidays this year will only be held in the warm spring and summer months, when the windows of the house can all be open and the house fully ventilated (the windows have insect screens). We have both an industrial extractor in the kitchen and a household ventilation system which extracts and changes the air several times per hour. Whenever possible we will spend time outdoors, preparing food and cooking in the garden, we will also serve meals and snacks in the warmth and safety of the outside dining area.
On the east side of the manor house, we have two bedrooms rooms on each floor, and on the west side of the house, we have one bedroom with a lobby which can be used in the unlikely need for isolation.
Groups of four or more people can of course request exclusivity.
A chance to explore the food, wine and cultural highlights
Delve deeper into French cooking techniques, explore chateaus and learn more about artisan food on this five day culinary and sight-seeing holiday. Start on a Friday or Saturday, wrapping up on Tuesday or Wednesday and immerse yourself even further in gastronomy, culture and history of the Loire. All while picking up more and more recipes and kitchen skills. Arrive late afternoon/early evening on your first day to a tasting of local wines. Then join us in the kitchen for a hands-on demonstration around the preparation of dessert before sitting down for a delightful three course meal. Relax with an after dinner drink in the lounge or library, then off for a pleasant night’s rest in your charming and cosy ensuite room.
After a farmhouse breakfast of local breads, pastries, yogurts, cereals and other delights the next morning, we’ll head off for a tour of the farmer’s market in either Saumur (Saturday) or Neuville or Montsoreau (Sunday). Set in areas of significant cultural and historical importance, all these markets contain an abundance of sights, ambiance and opportunities to expand your both your taste-buds and your culinary knowledge. We’ll also give you time to wander around, have a coffee and daydream.
We’ll return to Misse to lunch on treats from market. Then, we’ll gather to menu plan for dinner. We’ll run a series of cookery sessions to learn some skills, techniques and recipes as we work hands-on to prepare dinner. We’ll have an early evening break to freshen up and catch our breathes before sitting down to enjoy the fruits of our labour.
After breakfast the next morning, we’ll have a cooking session to learn some lunch dishes which we’ll then enjoy together.
After lunch we’ll visit deepen our knowledge and appreciation of local products by visiting a local producer of nut oils, cheese, snails, mushrooms or other products, depending on the season, for a tour and tasting. We’ll return to Misse in time for you to go for walk, chill in the library with a book or simply hang out before we enjoy a three course dinner.
The next morning, after breakfast, we’ll have a final cookery session where we tackle a complex dish or technique that fits with the your interests. After lunch, we’ll visit a chateau or fortress town such as Chinon or Fontevraud. If you have your own car, you are also welcome to use the afternoon to explore independently.
We’ll gather again in the kitchen early evening for a cocktail demonstration. Once we’ve made our drinks we’ll enjoy them during a hands-on demonstration of some techniques and dishes which will feature as part of our ‘Apero’ (French tapas) dinner party that evening.
The next morning after breakfast we’ll have our final cooking session focusing on pastry or another specific aspect of French cookery. We will enjoy a picnic lunch, then it’s time for goodbyes as you venture off.
- 4 nights accommodation
- Welcome wine-tasting
- 4 half-day cooking sessions
- 3 hands-on cooking demonstrations (dessert/starter/cocktails)
- Farmer’s Market Visit
- Visit to an artisan food maker (cheese, nut oils, mushrooms, and/or a vineyard)
- 4 Three+ course dinners including all beverages (wine, waters, etc.)
- 4 multi-course lunches (including a scenic picnic)
- Breakfast each morning
- Recipes and folder
- Complimentary Loire Kitchen Apron
Cost: €1200 includes EVERYTHING except travel to France and transport to Loire Kitchen (we can arrange airport train transfers for a fee, please see our getting here page) and discretionary purchases at markets and other attractions. Deposit of €240 per cooking course participant is due at the time of booking. The balance becomes due 30 days before the start date.
Please note: The holiday schedule described above serves as a guide. We may occasionally need to change the order or location of certain events due to the season, weather or other logistical practicalities. If so, we’ll always aim to deliver the same experience and similar atmosphere.
SPRING & SUMMER 2021 – AVAILABLE DATES
| 7-11 Fri-Tue | 8-11 Sat-Wed
14-18 ″ | 15-19 ″
21-25 ″ | 22-26 ″
28-1 Jn ″ | 29-2 Jn ″
| 4-8 Fri-Tue | 5-9 Sat-Wed
11-13 ″ | 12-16 ″
29-3 Jl Tue-Sun | 30-4 Jl Wed-Mon
| 2-6 Fri-Tue | 3-7 Sat-Wed
9-13 ″ | 10-14 ″
16-20 ″ | 17-21 ″
23-27 ″ | 24-28 ″
|13-17 Fri-Tue | 14-18 Sat-Wed
20-24 ″ | 21-25 ″
27-31 ″ | 28-2 Sp ″
Please get in touch if you have alternative dates in mind.
|September | October | November | December|
– TBD – Get in touch if you have dates in mind