The Loire Valley, from two to three-hour distance from Paris, is one of the most attractive region in France. This is the heart of France history with the most stunning royal chateaux overlooking the majestic Loire river, but not only...
Cooking with Corinne in the Loire Valley matches gourmet experiences and cultural adventures. The tour starts and ends in Tours, one-hour distance by TGV train from downtown Paris and 1h50 from Charles-de-Gaulle international airport.
This original program, designed by Corinne Preteur, includes three morning and afternoon cooking classes followed by food & wine pairing tasting lunch or dinner. Each one lasts about 3 hours, and it's taught in English. It leaves half-days for visits and guided cultural tours. You will visit local producers, and experience the food market shopping. Chenonceaux and Amboise royal chateaux will be visited in a full-day excursion.
The Loire Valley is well named “the Garden of France", offering superb fresh produce aside to river fish, fowl and cheese displayed on colorful markets. The limestone underground from which the white stone called Tuffeau was extracted to build houses, manors and chateaux now offer the perfect balance of temperature and humidity to cultivate mushrooms. You will visit a cave.
The Loire Valley has always been a source of inspiration for cooks and chefs. Tarte Tatin, delicious upside-down caramelized pastry, Cremet d'Anjou mixed of whipped cream, cottage cheese and whisked egg whites, and Pithiviers, a puff pastry pie filled with almond cream are just a few examples.
You cannot visit the Loire Valley without tasting the mild local goat cheese which are named by villages where it's made: Selles-sur-Cher, Sainte-Maure-de-Touraine, Valençay, etc. Same for the wines. Val de Loire is one of the great wine regions producing a delectable complement to the gastronomic credentials. Varied soil and climate give a definitive expression of popular wine grapes such as Sauvignon blanc, Chenin blanc and Cabernet Franc. The vineyards are divided into five areas including Touraine with its own wines and varietals. The Loire Valley is France's 3rd largest region in terms of production, and the vineyards are the 4th largest one in the country with 63 appellations (AOC).
When it's time to cook, please enter Corinne's kitchen in La Maison de Bussy, Montsoreau. You will partake three hands-on cooking classes of about 3-hour each, the perfect time to learn how to prepare and to cook a traditional French and Loire Valley menu including a starter, a main course, and a dessert. Aperitif and tasting lunch or dinner accompanied by wine, mineral water, coffee or herbal tea follows each class. Sample menus can include a sautéed scallops with an orange sauce, fish mousse on toasted bread, zander fish with its sauce beurre blanc, chicken supreme with sautéed seasonal vegetables, fruits tart, and more.
Cooking with Corinne in the Loire Valley tour highlights the gastronomy with visits to outstanding cultural sites such as:
> Chateau of Saumur and its historic quarter,
> Chateau of Langeais (where Charles VIII married Anne of Brittany in 1491),
> Abbey of Fontevraud (where Alienor of Aquitaine, Henry II of England and Richard Lion Heart are buried),
> Chateau of Amboise & the Clos Lucé manor (where Leonardo Da Vinci is buried),
> Chateau of Chenonceaux.
It will be possible to switch the visit to Langeais by Villandry (the chateau is surrounded by breathtaking gardens).
La Maison de Bussy is a stunning entirely renovated typical limestone house nestled in one of the quaintest riverside villages of France, between Saumur and Langeais. It offers one bedroom with its en-suite bath (tub and walk-in shower, hair dryer), furnished with a queen bed and stylish antiques. Modern amenities include a flat-screen TV with international channels, WiFi internet access, private terrace overlooking the river.
As a guest of La Maison de Bussy, you'll enjoy daily breakfasts. From homemade cake, crêpes or waffles, mouthwatering omelets or fried eggs, to delicious croissants, compliments an assortment of fresh fruits, crispy baguette, cereals, yogurts, jams and honey, cold juices, almond or cow milk, as well as hot teas and coffee.
La Marine de Loire 4-star luxury boutique-hotel complete La Maison de Bussy accommodation, located two-blocks from the house. This lovely boutique-hotel & Spa (Cinq Mondes) offers 11 air-conditioned rooms and suites decorated by Catherine Painvin, the celebrity children clothing designer and her daughter Caroline who owns the hotel. You will take your breakfast at the hotel.
Day 1 (Sunday) : Welcome to the scenic Loire Valley
Welcome to Tours TGV train station (between 1 and 2pm).
Transfer to the house or boutique-hotel.
Check-in with a welcome drink and snack.
Afternoon visit to Saumur (chateau and town).
Aperitif followed by the food and wine pairing dinner at La Maison de Bussy. Overnight.
Day 2 (Monday) : Visit to langeais - Cooking Class
After breakfast, transfer to Langeais.
Visit to the medieval chateau.
Lunch in a traditional restaurant.
Walk alongside the Loire river.
Cooking class at La Maison de Bussy starting at 4:30pm. This class lasts 3 hours. It's followed by the tasting dinner accompanied by wine.
Day 3 (Tuesday) : Amboise & Chenonceaux full-day excursion
After breakfast, transfer to Amboise.
Visit to the royal chateau and to the Clos Lucé manor which was Leonardo Da Vinci last residence.
Lunch in Amboise.
Transfer to Chenonceaux. Visit to the royal chateau & gardens. The Chateau of Chenonceau was King Henri II, Queen Catherine de Medici and Diane of Poitiers' residence. A jewel!
Transfer to La Maison de Bussy.
Dinner and overnight.
Day 4 (Wednesday) : Cooking Class - Saumur Champigny - Fontevraud
After breakfast, cooking class starting at 10am followed by lunch.
Visit to a winery producing the Saumur Champigny.
Guided tour to the Abbey of Fontevraud then.
Gourmet dinner in a Michelin-star restaurant.
Day 5 (Thursday) : Chinon - Cooking Class
After an early breakfast, transfer to Chinon. It's market day! Market tour and shopping. Time free for your own shopping.
Lunch in Chinon.
3-hour cooking class at La Maison de Bussy starting at 4:30pm.
Farwell food & wine paring tasting dinner.
Day 6 (Friday) : Transfer to Tours TGV station. End of the tour
After breakfast, check-out.
transfer to Tours TGV train station.
End of the tour.
US$ 3,150 per person (DBL occupancy / 6 people)
US$ 3,800 per person (DBL occupancy / 4 people)
US$ 4,200 per person (DBL occupancy / private tour for 2 people)
Single occupancy supplement: US$ 570
ALL TAXES AND VAT INCLUDED.
- Tours train station round-trip transfer, and transportation by private car or van for visits and excursions,
- 5-night luxury boutique-hotel or house accommodation,
- Daily breakfasts, lunches and dinners,
- 3 hands-on cooking classes,
- Recipes in English,
- Market tour & shopping, and visits to local producers,
- Guided tours to the chateaux & cultural sites as detailed in the itinerary (entrance tickets included),
Not included : airfare to/from your country, train tickets, drinks in restaurants, personal insurance, and personal expenses.
July 8-13, 2018 (4 spots left)
April 7-12, 2019 (6 spots left)
August 18-23, 2019 (6 spots left)
Tour is confirmed with 2 people, and it's limited to 6 participants.
Reservation in advance is strongly recommended.