manstouch travel
Cooking in
Aveyron
Cooking in
A Five Day Course in Cuisine
Location:
Aveyron, Midi-Pyrénées
Less than an hour from Rodez, about 105 minutes from Toulouse
This is a unique opportunity to spend five days in the company of one of France's top young chefs as he goes about his daily business: early morning visits to the market, hands-on sessions with him and his team in the restaurant kitchen, visits to his different suppliers - duck farms, ostrich breeder and winemakers. All this set in the most magnificent surroundings - a tiny mediaeval 'bastide' village perched on the edge of the dramatic Aveyron gorge complete with 13th century castle.
Your Hosts
Your host is Rémy Simon, chef cuisinier and owner of this bijou hotel-auberge, who, after doing his culinary 'tour de france', earned his spurs at the famous 3 star Michelin restaurant in Montpellier, le Jardin des Sens. Since setting out on his own in the Aveyron Rémy has built up a network of suppliers all working to his strict parameters. This ensures that he can identify with precision the age and origin of everything that graces his plates! He even tends a formidable kitchen-garden out back which provides most of his fresh herbs and seasonal vegetables.
The Inn
The auberge is an 18-room hotel with spacious air-conditioned rooms, sunny and shady terraces and dining areas with stunning views over the surrounding valley and the village castle. Falling away from the auberge, a tumultuous garden of four or five acres has many a shady corner to relax in.
Five day course in seasonal french cuisine based in an Aveyron auberge
Price: TBA
The 'seasonal cuisine' course runs midweek
Tuesday
to Friday
Includes:
- 4 nights with breakfast in 2*(sup) hotel
- 3 dinners
- two morning 'hands on' cooking sessions with top chef
- visits to poultry and wine suppliers
- entrance to 13th century royal fortress
- informal access to chef and his team
- rental car (VW Lupo or similar) from any local airport: Toulouse, Rodez
SCHEDULE
Tuesday:
Arrival of participants in the afternoon: welcome drink and installation in rooms.
'Presentation' Dinner - where you will discover a range of typical dishes - and overnight in auberge
Wednesday:
After breakfast an introductory tour of the kitchen before getting down to work. As well as helping to prepare the day's dishes you can choose which type of dishes you would like to learn about: patisserie, sauces, game or whatever.
Lunch in local restaurant or with the personnel.
Afternoon: a visit to a local supplier: a breeder duck and geese.
Evening: dinner in the auberge.
Thursday:
Market day in Villefrance-de-Rouergue:
the hardier among you will accompany Réné
as he sets off at 7am to choose the day's ingredients. On
his return he breakfasts with you and plans the day's carte.
10 to 12: intensive hands-on session in the spacious kitchen.
Lunch free - in a local restaurant or perhaps with the personnel
Afternoon: more visits to suppliers: Alain Rotier et Robert Plageoles, winemakers in the nearby Gaillac (AOC) region.
Evening : dinner and overnight in auberge.
Friday:
A last breakfast in the auberge ... and maybe a last peek into the kitchen to ask that last question of to practice 'un dernier coup de main'.
You can now explore the rest of the region with its bastide towns - Cordes, Villefranche, Sauveterre - its vineyards - Marcillac, Gaillac - or its great cultural centres like Albi, home to Toulouse-Lautrec.
Check Availability
Dates:
April, 10, 17, 24
May 8, 15, 22, 29
June 5, 12, 19, 26
Sept: 11, 18, 25
Oct: 2, 9, 16, 23
Prices:
Participating: TBA€
Non Participating: TBA€
Cost without rental car:
Participating: TBA€
Non Participating: TBA€
All Prices per person, based on double occupancy