Cooking with Corinne in the Loire Valley

A cheerful culinary adventure combined to a French romantic destination known for its magnificent chateaux, spectacular scenery, and exquisite gastronomy… The Loire Valley is unique!

Located in central France, about three hours away from Paris, the Loire Valley is a very attractive region for its history and heritage. This tour pays tribute to the Renaissance era through the stunning Royal Chateaux and Gastronomy.

Cooking with Corinne in the Loire Valley combines gourmet adventures and cultural experiences. The tour starts and ends in Tours, one-hour distance by TGV train from downtown Paris and 1h50 from Paris CDG 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. Chenonceau and Amboise royal Chateaux will be visited in a full-day excursion.

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Cooking Classes & Gourmet Experiences

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 Tuffeau white stone was extracted to build houses, manors and chateaux offer the perfect balance of temperature and humidity to cultivate mushrooms.

The Loire Valley has always been a source of inspiration for the cooks and the chefs.
The delicious upside-down caramelized apple Tatin, Cremet d’Anjou  – a mix of whipped cream, cottage cheese and whisked egg whites – the famous Pithiviers, a puff pastry pie filled with almond cream… are just a few examples.
The Loire Valley is also reputed for its cheese. The mild local goat cheese such as Selles-sur-Cher, Sainte-Maure-de-Touraine, Valençay will be a part of your meals. Same for the wines. Val de Loire is one of the largest 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, you will join Corinne in the kitchen of her home nearby Chaumont-sur-Loire. You will partake in three hands-on cooking classes of about 3-hour each. This is the perfect time to learn how to prepare and to cook traditional menus including a starter, a main course, and a dessert to celebrate the French and the Loire Valley cuisines. 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, asparagus (if you come in Spring) served with a hollandaise sauce, fish mousse on toasted bread, zander fish served with a beurre blanc sauce, chicken supreme with sautéed seasonal vegetables, fruits tart, etc.

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Cultural Guided Tours

Chic B&B or Relais & Chateaux 4-star Hotel Accommodation

Cooking with Corinne original tour features two different hotels accommodation that you will choose according to your wishes and comfort.

1/ L’Onzaine is an elegant and chic Bed & Breakfasts offering 5 beautifully decorated rooms; each one with its private toilets and bathroom and with all modern amenities.

2/ Les Hauts de Loire is a luxury Relais & Chateaux 4-star hotel, a former 19th century hunting pavilion nestled in 170 acres tree shaded park. The hotel offers 31 spacious rooms and suites with en-suite bathrooms. Preserving the historic charm and comfort that you love, staying at Les Hauts de Loire will provide an unforgettable Loire Valley getaway.

Whatever you choose the bed and breakfasts or the 4-star luxury hotel, Onzaine or Hauts de Loire are both located a couple of miles away from the Corinne’s home and cooking school where you will partake in cooking lessons and enjoy delicious food and wine pairing meals, aside to gourmet experiences in Michelin-starred restaurants. Daily transportation from/to your hotel is provided and included in the tour price.

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Day 1 (Sunday) : Welcome to the scenic Loire Valley
Tours TGV train station private transfer to your hotel.
Afternoon check-in and resting time.
At 6pm, transfer to Corinne’s home to enjoy a Welcome Aperitif & Dinner.
Overnight.

Day 2 (Monday) : Chaumont (village, chateau & gardens) – Private Cruise on the Loire river w/picnic lunch – Visit to a winery – Cooking class followed by dinner
Breakfast at the hotel.
At 9:30am, meet Corinne at your hotel. Transfer to Chaumont-sur-Loire nearby village to visit the chateau and its gardens.
At noon, at the port of Chaumont, you will board on a futreau traditional wood boat to enjoy a 2-hour cruise on the Loire river including a picnic that Corinne would have prepared.
At 4pm, join Corinne in the kitchen to partake in your first cooking class celebrating the Loire Valley cuisine. Food and wine pairing tasting dinner follows.
Transfer to your hotel.
Overnight.

Day 3 (Tuesday) : Full-day guided Cultural & Gourmet Tour to Amboise and Chenonceaux
After breakfast, transfer to Amboise.
Visit to the royal Chateau and time free for shopping in town.
Visit to Le Clos Lucé (a tribute to Leonardo Da Vinci).
Lunch in Amboise.
Visit to one of the top-10 Loire Valley winery in Amboise.
Transfer to Chenonceaux.
Visit to Chenonceau royal Chateau & Gardens (King Henri II, Queen Catherine de Medici and Diane of Poitiers’ former residence).
Transfer to your hotel
Dinner at Corinne’s home.
Overnight.

Day 4 (Wednesday) : Blois (market, chateau & town historic quarter) – Lunch followed by visit to a winery – Cooking class followed by dinner
After breakfast, transfer to Blois.
Marketplace tour and food shopping (including time free for your own shopping)
Visit to the Royal chateau.
2-course Lunch in Blois followed by a walking tour through the historic quarter.
Transfer to your hotel or to Corinne’s home for a resting time.
At 4pm, join Corinne in the kitchen to partake in your second cooking class celebrating the French traditional cuisine. The class is followed by the food and wine pairing tasting dinner.
Transfer to your hotel.
Overnight.

Day 5 (Thursday) : Cooking Class followed by lunch – Afternoon visit to Chambord – Farewell Michelin-starred dinner
After breakfast, transfer to Corinne’s home and cooking school.
Cooking class starting at 10am followed by tasting lunch.
Transfer to Chambord (guided visit to the Renaissance chateau, park and gardens).
Transfer to your hotel.
7pm : Pick up at your hotel. Transfer to Blois.
7:30pm : Michelin-star 6-courses Farewell Dinner
Transfer to your hotel.
Overnight.

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.

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US$ 3,950 per person (L’Onzaine bed & breakfast, DBL occupancy)
Single occupancy supplement: $180
Les Hauts de Loire hotel**** accommodation supplement: $870 per person (DBL)
ALL TAXES AND VAT INCLUDED.

Price includes:
• Tours (city) train station round-trip transfer, and transportation by private van for visits and tours,
• 5-night l’Onzaine B&B or Les Hauts de Loire luxury hotel**** accommodation,
• Daily breakfasts, lunches and dinners,
• 3 hands-on cooking classes,
• Recipes in English,
• Private Loire river Cruise
• Market tour & shopping,
• 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, Wine in restaurants, Personal insurance, Personal expenses and all which is not listed in “price includes”.

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2023 TOUR DATES

June 11-16
October 22-27
Tour is confirmed with 4 people, and it’s limited to 6 participants.
Reservation in advance is strongly recommended.