Early bird price till 8th of December

It will be late summer already. Warm breezes will allow us to enjoy the summer, which will not be so hot anymore, but enough to have dinners in the garden and swims in the pool or moment with a book in the garden with a glass of wine in one hand.

But, still, I do hope you will be joining me and others for four cooking classes over the course of these three days. Upon arrival, we will start with a simple summer meal, champagne (bien sure), and some time to wind down. I will probably have to carry you out of the rooms since their beauty is impeccable.

But, even if someone stays in the room, the aromas of local fish, meat and vegetables cooking, bread crust cracking, olive oil splashing and wine bottle corks opening will eventually get everyone down to the kitchen. These three days, which we will spend in the best company (people who cook together enjoy life together), will be a journey through this incredibly rich regional and also French cuisine using only local and seasonal products from biodynamic vegetables I will gather at the local farm to black pork, fish, duck, fruits, oils and cheeses. The bread, so fresh and crusty, will also come from the biodynamic wheat grower and baker, as will the hazelnuts and hazelnut oil. Wines sourced for these days will let you discover the taste of this region you did not know before, and Armagnac will be the best finish for evening meals, which will be more generous than usual ones at home.

Manufacture Royale in photos

Approximate plan

1st day

13:00-16:00 arrival and welcome -welcome drink and lunch made by me using products sourced from local growers. A walk, a swim in the pool. Perhaps a visit to the city.

17:00 - late evening masterclass and dinner
making of various dishes for dinner
wine pairings with dishes
setting a table (with flowers from a local organic farm)
dinner in the garden (if the weather allows) or in the stunning dining hall

2nd day

8:00 - 9:00 Breakfast
9:15- 11:00 Market visit in Lectoure - shop for ingredients to get products for the day ahead

11:11 - 15:00 Masterclass and lunch - create a simple yet fabulous lunch using fresh and simple products. Served with champagne and local wine.
Free time - pool, all you wish to do.

17:30 - evening - Masterclass & dinner
making of various dinner dishes
wine pairings with dishes
setting a table (with flowers from a local organic farm)
dinner in the garden (if the weather allows) or in the stunning dining hall

3rd day

9:00 - 10:00 Breakfast
11:00 - 15:00 Lunch masterclass & lunch
Departure (or if you wish, you can stay longer)

The menu is still in work, but believe me, it will be generous and abundant and oh-so-good


Prices and accommodation

You can book the house with the whole experience for 13000,00 € / 5-10 persons, depending on how many stay in one room (instead of 15500 €)

or

3000 €/room, 1 or 2 persons
3000 €/room, 1 or 2 persons
3000 €/room, 1 or 2 persons
3200 €/room, 1 or 2 persons
3300 €/room, 1 or 2 persons

EARLY BIRD PRICE -400 € (available till 8th of December)

All rooms are with double beds.

PRICES are PER ROOM
PRICE DOES NOT CHANGE from the number of people in the room
1 or 2 - that is up to you
If your other half does not wish to participate in cooking, they can skip that and join for all of the meals


IT IS ALL INCLUDED IN THE PRICE - STAY, FOOD, DRINKS, MASTERCLASSES, VISITS AND SOME SURPRISES

To BOOK

To book your place, contact me signe@storyaboutfood.com
Your place is secured ONLY AFTER payment, payable when you book your place.
Once the experience is booked, it is non-refundable