Map of Location
About
the location: Southern Burgundy is especially rich in history - from the prehistoric
site of the Solutré rock with vineyards carpeting its lower slopes
(below left), to the famous Abbey of Cluny and the Château of Pierreclos
(right).
The
River Saône runs through a landscape which includes the famous vineyards
of St. Vérand (home of St. Véran without the 'd'), Pouilly-Fuissé,
the southern Mâconnais and the hills of the Beaujolais. Mâcon
itself is a fascinating town at the river's edge. The Pont St. Laurent crosses
the Saône (below) to reach the département of the Ain, where
you shall visit Bourg-en-Bresse and the extraordinarily beautiful lakes of
the Dombes. Rue du Lac is an enormous converted farmhouse standing in two
acres of grounds a few miles south of Mâcon, southeast France.
Rooms are basic but comfortable,
(with ensuite bathrooms if desired).
There is a swimming pool and sun terrace, and plenty of room for
relaxing in or out doors. If weather permits, breakfast can be served poolside —
other meals can be enjoyed on one of the two garden terraces.
About the cooking lessons: Robert Ash, chef-patron of London’s legendary
and award-winning Blythe Road Restaurant proposes an incredible Burgundy cooking school vacation.
Join him in the very heart of France for an all-inclusive cuilnary tour that combines
expert hands-on cooking lessons, fabulous food, and fascinating visits. The main
teaching kitchen is equipped to a high standard, with every conceivable tool
of haute cuisine. There is a second kitchen which is also for the use of guests.
August 1-6, 2010: Special week with the "Saucier's Apprentice" himself—Bob Spitz!
Bob is an American journalist and author best known for his
celebrity biographies, including the New York Times best seller The
Beatles: The Biography. Two of his greatest passions are food and music, and as a
former rock'n roll personality Bob managed such stars as Bruce Springsteen and
Elton John. He is currently working on a highly anticipated biography of Julia Child.
Bob's articles regularly appear in such publications as The New
York Times Magazine, GQ, Conde Nast Traveler, Men's Journal, In Style,
Esquire and The Washington Post.
His 2008 book, The Saucier's Apprentice: One Long
Strange Trip through the Great Cooking Schools of Europe,
recounted his travels to myriad culinary schools in France and Italy. Among his favorites was
his week with Robert Ash. Join Robert, Bob, and The International Kitchen for
this one-of-a-kind culinary week in Burgundy.
Macon, Burgundy
Five-Night Cooking School Vacation Itinerary
 Day
One - Sunday
Note: though the daily programs 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 one 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 6:00 p.m. at the latest.
-
Enjoy a welcome drink with Chef Robert Ash. After you have settled in your room, a delicious
supper will be served at 7:30 p.m. This meal, in common with all others at rue du Lac, will be
accompanied by selected wines from Burgundy and the Mâconnais region.
- Overnight.
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 Day
Two - Monday
- Breakfast served from 8:00 a.m. to 9:30 am.
-
At the beginning of the course, participating guests will be
presented with a welcome packet including recipes, personalized 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 10:00 a.m. 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 1:00 p.m.
-
The afternoon session features saumon en papillotte (salmon in paper parcels) and a
selection of desserts including Italian biscotti.
-
Dinner will be served at 7:30 p.m.
- Overnight.
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Day
Three - Tuesday
- Breakfast.
- Morning 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 1:00 p.m.
- 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 7:30 p.m.
- Overnight.
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 Day
Four - Wednesday
- Breakfast.
-
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 8:00 p.m.
- Overnight.
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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.
- In the afternoon, you can take an optional trip to the wineries of Pouilly Fuissé and St. Véran.
-
Return to the house for dinner at 7:30 p.m.
- Overnight.
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 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 guests will be transfered to Lyon airport or
either of the Mâcon rail stations. Guests leaving by air can alternatively
be taken to the center of Lyon if requested — there is an efficient coach
service 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.
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US$2500 per person based on double occupancy
US$665 single supplement
US$2010 non-cooking companion
US$305 ensuite bathroom supplement (per room)
Special Saucier's Apprentice week with author Bob Spitz Aug. 1-6: $2750 per person, please inquire for details
Maximum of six cooking participants
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May 9-13
May 16-21
May 30-June 4
June 6-11
June 13-18
June 20-25
June 27-July 2
July 4-9 (special week, please inquire)
July 11-16
July 18-23
August 1-6 — Saucier's Apprentice week with Bob Spitz
August 29-September 3
September 5-10
*Already confirmed weeks. All other weeks available on request for a minimum of 4 people.
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- Five nights accommodation double occupancy
- All meals with fine wine included
- All excursions and wine tasting as indicated in itinerary
- Three hands-on intensive cooking classes (preparing around 30 different dishes)
- Round trip transfers rail station or airport
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Cooking Vacations 
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