| (unless other wise noted, all meals are at the inn) |
Sunday
10/19 |
Departure from NY area airports for arrival 10/20 am at Charles de
Gaulle, Paris airport. |
Monday
10/20 |
Rendezvous and travel via TGV second class train with transfers from Paris to Saumur. Meet the inn owners to transport you and your luggage via van to the inn, le Moulin Bregeon. Free time to relax or explore before dinner. Welcome reception and dinner at the mill. |
Tuesday
10/21 |
Breakfast at the inn. Bread tasting and discussion with Artisan Boulanger Phillipe Soulard at la Maison du Pain in Angers. Visit Château Montgefroy near Maze. Lunch at troglydyte (cave dwelling) restaurant Les Caves de la Genevraie in Rochemenier to eat 15th C regional specialties. Visit with Hughes Delahaye, master organic chevre maker at his farm Caprine de Maury near St. Georges sur Layon. Dinner at the mill. |
Wednesday
10/22 |
Breakfast at the inn. Class in traditional French salads at the inn with le Moulin's Chef/Owner Pascal Merillou. Visit to Saumur mushroom museum. French tart class at patisserie la Duchesse Anne in Saumur with Owner/Pastry Chef Christian Godineau. Dinner at the mill.
|
Thursday
10/23 |
Breakfast at the inn. Class at the inn with "Maitres Cuisiniers de France," Chef Jean-Noel Lumineau of Le Prieure restaurant, with Q&A session during lunch with the chef. Afternoon visit to artisinal walnut oil press in nearby Vernoil. Class at the inn in dessert Brittany-style crepes with Bernard Levenez, one of the inn's owners and our main tour guide/translator. Dinner at the mill. |
Friday
10/24 |
Breakfast at the inn. Visit to working stone ground wheat mill near Gennes. Tour and tasting at 19th C original Triple Sec Combier distillery in Saumur. Lunch at local "trucker" restaurant in Linieres-Bouton. Afternoon class (with charcuterie) at the mill with Chef Guy Izambard. Dinner at the mill. |
Saturday
10/25 |
Breakfast at the inn. Shop with Chef Pascal at the traditional markets in
Saumur. Free time to shop and have sandwich lunch. Visit to winery Domaine Filliatreau with tasting and Louis de Grenelle sparkling wine caves in Saumur, with tasting after the tour. Class and preparation of the evening's gourmet country meal at the mill with Chef Pascal. Opportunity to discuss running a small inn/B&B with the mill owners. |
Sunday
10/26 |
Breakfast at the inn. Visit to Châteaux Amboise and Villandry. Shop en route home at the supermarche (grocery store) for culinary items not available at the markets. Class in Brittany-style apple desserts with Bernard. Dinner at the mill. Enjoy French movie night. |
Monday
10/27 |
Breakfast at the inn. Visit with Chef Godineau at C. Chocolat in Clisson and visit to fleur de sel (salt) beaches near Nantes. Farewell dinner at the mill. Wine and chocolate pairing/tasting. |
Tuesday
10/28 |
Early breakfast and departure, return via trains to Paris airport for early afternoon flights back to NY area. |
