Wednesday, May 10th Since Armagnac is another astonishing product of the region we will travel to Fources, known to be one of the most beautiful villages in France as well as famous for it's Armagnac.
Armagnac tasting with lunch will be a highlight today. We will have a lesson in proper tasting so we will be qualified tasters too. After a visit to one of the special confiture and marmalade producers, we will enjoy the lure of a few historic villages in the afternoon. Dinner will be a Gascon Cuisine meal featuring the best of the best of local foods. Prunes are a major crop of the region and farmed then prepared with pride. It is amazing how succulent they are and the chef's of the region create the most scrumptious dishes with these plump treats. Dinner after shopping in one of our favorite villages.
Thursday, May 11th Today we will visit Lectoure and its weekly market and enjoy a chocolate demonstration and tasting from one of the regions most respectable chocolatiers. Lunch will follow for those not too full of the chocolates of their choice. Lectoure is also famous for Les Bleus de Pastel preserving, an ancient art of preparing Woad for dye. Woad was known throughout Europe as far back as the Egyptians, who used it to dye the cloth wrappings used for the mummies. In the Middle-Age, it was used for its medicinal and healing properties, according to the archives of the city of Marseille. A regional dinner and wine tasting at the Chateau tonight.
Friday, May 12th Foie gras and farm fresh goat cheese will be our interest today. There's no avoiding foie gras in Gascony and we will get a chance to see the age old methods used to produce this delicacy as well as visiting our favorite dairy and creamery that supplies us with our fresh daily goat cheese. Dinner will be at a fabulous 1 star Michelin restaurant, Auberge Le Prieure in Morax, a village perched on a hilltop with a view forever. We will be surrounded by the food, the drink, the agriculture and the history from the middle ages and it will capture your interest as we move from village to village.
Saturday, May 13th The end of our trip this morning can take you to the Train station in Agen to return home or with options like:
- A visit to the famous Art Museum in Agen before parting
- A few extra days in Gascony riding bikes or boating on the canals
- Train to Toulouse a historic city not to be missed) then on to Paris
- Train to Bourdeaux to enjoy the wines that have such a great reputation, then on to Paris
- South to Barcelona and a taste of Spain
- There are easy flights out of Toulouse to go north and south if the train is not your first choice.
- We invite you to join us, and invite your best friend or partner.
- We will be a small group of no more than 10, so early sign up is suggested.
- Since it is a Chateau all rooms are varied. Room styles are given on a first sign up preference.
- Due to unforeseeable circumstances, it may sometimes be necessary to alter the scheduled activities or itinerary. All efforts will be made to keep any changes to a minimum and, where they are necessary, or to make alternative arrangements which are of an equally high quality.
- The Savory Spoon Cooking School, Janice Thomas and Kate Hill are not responsible for any injury, loss or damage to person or property while guests are in route to and from or while on this culinary trip or participating in any of our activities.
- Bring comfortable shoes since we will be walking in ancient villages and an umbrella since it is Spring.
- Dress is smart casual and a dress for the farewell dinner if you wish.
$500 deposit will be required by December 30th to reserve your place (sign up early to confirm)
Balance of $4,495 due by February 5th, 2017
$500 single supplement
Download the application form here (pdf)
- 6 nights at the Chateau Mazelieres.
- All meals with the group.
- Delicious breakfasts daily.
- Cooking classes and all ground transportation.
- Airfare not included.
- Sign up early. Maximum of 10 guests.
- $500 deposit is required to confirm your place on this trip.
- $500 single supplement .
- Balance of $4,495 due by February 5th, 2017.
- Refund considered only if we can fill your place
We highly recommend Travel Insurance, which is valuable planning. Ask your travel agent when planning your flight:
- MedJet Assist: MedjetAssist is a membership program that arranges air-medical transport to the member's hospital of choice within their home country.
Checks written to
Savory Spoon Cooking School
Send your deposit checks to:
Savory Spoon Cooking School
1822 Highview Road
Ellison Bay, WI. 54210
All questions will be answered at firstname.lastname@example.org
Janice owns the Savory Spoon Cooking School in Ellison Bay WI, established in 2004, and is known for her personal approach to cooking, creating memories with every recipe. She is the primary cooking instructor at the Savory Spoon and a Culinary Guide in Mexico, France, Italy and China. Traveling with her students gives her creative and imaginative cultural ideas to share with her students year after year. She is a member of the International Association of Culinary Professionals and Women Chefs of America and has over 25 years of experience in the culinary world. Janice invites you to join her and indulge yourself in an unforgettable experience.
Kate Hill, author and professional cook of 30 years, founded Camont as a cooking school and retreat in 1991, after moving to the fruitful area of France called Gascony. Kate is a mentor, coach and teacher willing to share her passion for growing and buying seasonally food from local farmers to make great Gascon food at her old stone farm. We will indulge ourselves at cooking classes with Kate at her school and learn the inside stories of her love affair with Gascony.