Discover, Plan & Go!

Itinerary

Day One - Sunday

Note: though the daily programmes shown here are typical, the actual dishes prepared will vary from week to week according to market supply. The intention is to use the very best and freshest ingredients, and to demonstrate as many useful techniques as time allows.

• Guests will be picked up from Lyon (St. Exupéry) airport (approximately 1 hour transfer time to rue du Lac), Mâcon-Loché TGV or Mâcon-Ville rail stations (approx. 15 minute transfer time). Guests using their own transport should arrive by 6pm at the latest.
• You will be welcomed with a soothing drink by Chef Robert Ash. After you have settled in your room, a delicious supper will be served at 7.30pm. This meal, in common with all others at rue du Lac will be accompanied by selected wines from Burgundy and the Mâconnais region.

Day Two - Monday

• Breakfast served from 8 to 9:30 am.
• At the beginning of the course, participating guests will be presented with a welcome packet including recipes, personalised folder and an apron (to keep). At the end of the course there will be a presentation of certificates of achievement. First hands-on class at 10am for lunch of Bar à la Crème de Fenouil avec ses Pommes Dauphinoises (roast fillet of sea bass, cream fennel sauce and potatoes Dauphinoise) followed by Tarte Tatin - plus a preparatory lesson for Confit de Canard (duck confit). Lunch will be served at the house at 1pm.
• The afternoon session features Saumon en Papillotte (salmon in paper parcels) and a selection of desserts including Italian Biscotti.
• Dinner will be served at 7:30pm.

Day Three - Tuesday

• Breakfast.
• Morning practical class of Oeufs Carême (devised by Queen Victoria's personal chef) followed by Confit de Canard. The accompanying lesson is for Profiteroles au Chocolat.
• Lunch at the house at 1pm.
• Afternoon optional visit to le Hameau du Vin wine museum at Romanèche (about 10 minutes away) for tour and tasting, followed by a visit to the nearby Maison Jacoulot, makers of liqueurs and eaux-de-vie.
• Dinner at the house at 7:30pm.

Day Four - Wednesday

• Breakfast.
• We set off early for Bourg-en-Bresse market for extensive displays of fruit, vegetables, cheese and livestock - including the celebrated Bresse chicken. There will be time for a full exploration of this busy market, followed by lunch in a typical regional restaurant in the area of the Dombes lakes.
• Back at the house, there will be a tasting of wines and cheeses.
• Chef's supper at the house at 8pm.

Day Five - Thursday

• Breakfast.
• Morning class: preparation of lunch - Pintade Rôtie avec Pancetta, Rosti et Sauce Chanterelles (guinea fowl wrapped in pancetta with rosti potatoes and chanterelle sauce) followed by Millefeuille de Fraises (strawberry millefeuille) or Mousse au Chocolat Grand Marnier.
• Lunch at the house at 1pm.
• Afternoon optional trip to the wineries of Pouilly Fuissé and St. Véran.
• Dinner at the house at 7:30pm.

Day Six - Friday

• Late breakfast and morning at leisure.
• The Chef will be available throughout the morning for review of the recipes and techniques. During the morning we shall return guests to Lyon airport or either of the Mâcon rail stations. Guest leaving by air can alternatively be taken to the centre of Lyon if requested - there is an efficient coach service from there to the airport, thus allowing several hours in this fascinating city before an evening flight. Guests using their own transport should ensure their departure by midday.