Product Description

A week long course of french cooking based in an *8th century chateau in the Quercy region of SW France. Top chef Guy Hérault will show up to 8 participants how to prepare a variety of classic french dishes using meat, poultry and fish. Each morning there is a hands-on seesion under the Chef's supervision, lunch with the kitchen team and then visits to neighbouring food-related sites: vineyards, duck and goose breeders, markets etc. Accommodation is in twin rooms in the chateau. Half-board, transfer from any local airport included. These courses run Sunday to Saturday most weeks out of season. Perfect for an intensive incentive or morale-boosting program for worthy executives. Price is **0 euros per participant, minimum 4.