Making a tomato tart during a culinary vacation in France
Beautiful produce on a culinary vacation in France
Pasta dish on a cooking vacation in France
Visiting the market on a culinary vacation in France
Cooking French food on a culinary vacation in France
A couple in the kitchen on a culinary vacation in France
Visiting Cormatin on a culinary tour of France
Making tart tatin on a culinary vacation in France
Plating tart tatin on a culinary vacation in France
Heading to the market on a culinary vacation in France
Tart tatin class on a culinary vacation in France
Table outside in Burgundy
The vegetable garden on a cooking vacation in Burgundy
Happy cook with biscotti on a culinary vacation in France
The swimming pool on a culinary vacation in France
With the chef on a cooking vacation in France
Dinner with friends on a culinary vacation in France
Enjoying a cafe on a culinary vacation in France
The grounds and the pool on a cooking vacation in Burgundy
Perfectly peeled pear on a culinary vacation in France
Arial view of the house and pool
The table awaits in Burgundy France
Making pear tart on a cooking vacation in France
View of the garden in Burgundy
Bedroom at the Burgundy guest house
Cheers to a job well done!
Sitting outside for a coffee in Burgundy
Overview

Robert Ash Cookery School

Making pear tart on a cooking vacation in FranceJoin our wonderful friend Chef Robert for a once-in-a-lifetime culinary journey into French gastronomy on one of our best cooking vacations in France.

Robert Ash, former chef-patron of London’s legendary and award-winning Blythe Road Restaurant, proposes an incredible Burgundy cooking vacation. He is an acclaimed and highly decorated chef who now spends his days teaching French gastronomy to our culinary travelers at his idyllic estate in Burgundy. Join him in the very heart of France for an all-inclusive culinary tour of France that combines expert hands-on cooking lessons, fabulous food, and fascinating visits such as Burgundy wine tours and market visits.

Vineyards from your Burgundy wine tours.Southern Burgundy is rich in history, encompassing such sites as the prehistoric Solutré rock, with vineyards covering its lower slopes, the famous Abbey of Cluny, and the stunning Chàteau of Pierreclos. The River Saòne runs through the region and feeds the famous vineyards of St. Vérand (home of St. Véran), Pouilly-Fuissé, the southern Mâconnais, and the hills of the Beaujolais wine region), each of which you can explore on our Burgundy wine tours. Mâcon itself is a fascinating town at the river’s edge, and the Rue du Lac is an enormous converted farmhouse standing on two acres of grounds a few miles south of Mâcon. Of course, one of the centerpieces of the farmhouse is the teaching kitchen, home for your hands-on French cooking classes with the chef.

Filo or Phyllo pastry stuffed with cheesesYour days will be spend exploring French cuisine during hands-on cooking classes and French wines during your Burgundy wine tours and tastings. Cook with the freshest of ingredients picked on the estate or selected at the local market, create perfect French dishes such as confit de canard and profiteroles au chocolate, and of course spend plenty of time relaxing in the garden with the chef enjoying the delicious food you have prepared paired with wine wines of Burgundy.

During your stay you will also explore the beauties of the region, from the town of Mâcon to the celebrate Les Halles market in Lyon. Your afternoons will feature Burgundy wine tours to taste such wines as Pouilly Fuissé and St. Véran. And each evening will end with the knowledge that you have just had one of the best days of your life!


Latest Review

No rating given with this review
We had been to another cooking school in Perigord, France a few years ago and that is our frame of reference. The experience at Robert Ash was quite different - and very enjoyable. He is an energetic and excellent teacher. As owner of an award-winning restaurant in London, he was able to give us real life information and tips on menu planning, food preparation and presentation. The atmosphere at the school was informal and convivial. The co-owner and host and his wife were helpful and the surroundings pleasant. Francis B., MA

Trip Details

Your 4 intensive cooking sessions will include the preparation of around 30 different dishes. They will take place in the main teaching kitchen, which has been 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.
Sample menus:

  • bar à la crème de fenouil avec ses pommes dauphinoises (roast fillet of sea bass, cream fennel sauce and potatoes dauphinoise) and tarte tatin, plus a lesson to begin preparing confit de canard (duck confit)
  • saumon en papillotte (salmon in paper parcels) and desserts including Italian biscotti
  • oeufs carême (a dish devised by Queen Victoria’s personal chef), confit de canard, and profiteroles au chocolat
  • pintade rôtie avec pancetta, rosti et sauce chanterelles (guinea fowl wrapped in pancetta with rosti potatoes and chanterelle sauce), millefeuille de fraises (strawberry millefeuille) or mousse au chocolat grand marnier

Itinerary

Terrace at the guest house during your French culinary vacation

Day One

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 during your Burgundy cooking vacation.

  • Transfer from Lyon (St. Exupéry) airport (about one hour transfer time), Mâcon-Loché TGV or Mâcon-Ville rail stations (approx. 15 minutes).
  • If arriving on your own plan to arrive by 6:00 p.m. at the latest.
  • Enjoy a welcome drink with Chef Robert. Settle into your room, then enjoy a delicious supper at 7:30 p.m. This meal, like all the others during your stay, will be accompanied by select wines from Burgundy and the Mâconnais region.
  • Overnight.

Cheers to a job well done!

Day Two

  • Breakfast served from 8:00 a.m. to 9:30 am.
  • Receive your welcome packet including recipes, a personalized folder, and an apron.
  • First hands-on class at 10:00 a.m. Prepare lunch, which might consist of: bar à la crème de fenouil avec ses pommes dauphinoises (roast fillet of sea bass, cream fennel sauce and potatoes dauphinoise) and tarte tatin, plus a lesson to begin preparing confit de canard (duck confit).
  • Lunch will be served at 1:00 p.m.
  • The afternoon session may feature saumon en papillotte (salmon in paper parcels) and desserts including Italian biscotti.
  • Dinner will be served at 7:30 p.m.
  • Overnight.

View of the vineyards of Flavigny from our Burgundy wine tours.

Day Three

  • Breakfast.
  • Morning cooking class, which might include: oeufs carême (a dish devised by Queen Victoria’s personal chef), confit de canard, and profiteroles au chocolat.
  • Lunch at 1:00 p.m.
  • This afternoon you have an optional Burgundy wine tour and tasting to le Hameau du Vin wine museum in Romanèche (about 10 minutes away), where you will enjoy a tour and tasting, followed by a visit to the nearby Maison Jacoulot, producers of liqueurs and eaux-de-vie.
  • Dinner at the house at 7:30 p.m.
  • Overnight.

Tart tatin prepared on a cooking vacation in France

Day Four

  • Breakfast.
  • Set off early this morning for Lyon, about an hour away, and visit the justly-celebrated les Halles market. Peruse the fish and shellfish, the oyster bars, the meat and cheese vendors, the wine, bread and patisserie, vegetables, spices, and confectionery – all of the highest quality! You will also visit a specialty kitchen equipment shop.
  • Lunch will be at an excellent restaurant in central Lyon.
  • Return around 6 pm and chef’s supper at 8:00 p.m.
  • Overnight.

A glass of white wine on a food and wine tour with TIK

Day Five

  • Breakfast.
  • Your morning class might include: pintade rôtie avec pancetta, rosti et sauce chanterelles (guinea fowl wrapped in pancetta with rosti potatoes and chanterelle sauce), millefeuille de fraises (strawberry millefeuille) or mousse au chocolat grand marnier.
  • Lunch at the house to follow.
  • In the afternoon, free time, or enjoy optional Burgundy wine tours to the wineries of Pouilly Fuissé and St. Véran.
  • Return to the house for dinner and presentation of certificates of completion at 7:30 p.m.
  • Overnight.

Profiteroles made on a Burgundy cooking vacation.

Day Six

  • Late breakfast and morning at leisure.
  • Chef Robert will be at your disposal throughout the morning to review any of the recipes and techniques.
  • During the morning guests will be transferred to the Lyon airport or either of the Mâcon railway stations.
  • If you are using your own transport you should plan to depart by midday.

Trip Details

Included in the 5-Night Trip

Accommodations

5 nights accommodation in double occupancy room

Food & Beverages

  • Daily breakfast
  • 4 lunches
  • 5 dinners
  • All meals accompanied by fine Burgundy and Mâconnais wines

Classes & Instructors

Your 4 intensive cooking sessions will include the preparation of around 30 different dishes. They will take place in the main teaching kitchen, which has been 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.
Sample menus:

  • bar à la crème de fenouil avec ses pommes dauphinoises (roast fillet of sea bass, cream fennel sauce and potatoes dauphinoise) and tarte tatin, plus a lesson to begin preparing confit de canard (duck confit)
  • saumon en papillotte (salmon in paper parcels) and desserts including Italian biscotti
  • oeufs carême (a dish devised by Queen Victoria’s personal chef), confit de canard, and profiteroles au chocolat
  • pintade rôtie avec pancetta, rosti et sauce chanterelles (guinea fowl wrapped in pancetta with rosti potatoes and chanterelle sauce), millefeuille de fraises (strawberry millefeuille) or mousse au chocolat grand marnier

Excursions

  • Visit to le Hameau du Ven wine museum and Maison Jacoulot liqueur producers
  • Full-day visit to Lyon, including Les Halles market
  • Optional Burgundy wine tours to the wineries of Pouilly Fuissé and St. Véran

Transfer Details

  • Round-trip transfers from/to Lyon (St. Exupéry) airport, Mâcon-Loché TGV or Mâcon-Ville rail stations.

Accommodation Information

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.

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Pricing & Tour Dates

Looking for tour date information?


Pricing:

5-night Program
US$2569 per person based on double occupancy
  • Add US$710 for single occupancy (use of a double room by 1 person)
  • Subtract US$234 per person when booking 4 or more people
  • Subtract US$600 per non-cooking companion

30% deposit due to confirm booking.
Balance payment due 60 days prior to tour start date. Questions? Please contact us!

Pricing includes private bathroom supplement.


Tour Dates

Available select weeks April through September for 2 to 6 people.

†Join a week others have confirmed (4 person price applies).

2020

July 12-17
September 6-11
September 20-25
September 27-October 2

2021
Available select weeks late April through September for 2 to 6 people. Please inquire for specific weeks for 2021.

Reviews

No rating given with this review
We had been to another cooking school in Perigord, France a few years ago and that is our frame of reference. The experience at Robert Ash was quite different - and very enjoyable. He is an energetic and excellent teacher. As owner of an award-winning restaurant in London, he was able to give us real life information and tips on menu planning, food preparation and presentation. The atmosphere at the school was informal and convivial. The co-owner and host and his wife were helpful and the surroundings pleasant. Francis B., MA
No rating given with this review
The instruction provided was first rate, and very hands on. Both Robert Ash and the Prings were gracious and entertaining. We had some very interesting side trips - visits to a market, a street fair, a winery, and a high-end restaurant in Lyon - that were quite memorable. We would recommend highly. Allyn K., CT
No rating given with this review
I'd like you to know how much I appreciated -- and learned from -- the week of cooking we did. As you know, I went to fourteen cooking schools over the next three months, many of them long-established and many of them glittering. But you were, hands down, the best cooking teacher I encountered and I probably learned more from you than the others combined. No offense, but I wish you hadn't been the first cooking teacher on my agenda. Nevertheless, I got more out of that week than you can imagine, and I wanted you to know what a great teacher you are. Bob S.
No rating given with this review
I learned a lot, had a great time, and the hospitality of the chef and his team were wonderful! The Chicago staff were very responsive and helpful. Stephanie J., CT
No rating given with this review
Wonderful experience. I did not anticipate much, a dormitory, perhaps a motel? But, the farm is charming. Our room had the flowing curtains framing the window that you see in movies. The air was fresh and clean. It was home. We were waiting for the rest of the guests to arrive by rental car from Paris... by overnight plane from New York and while driving long distance on foreign roads while jet lagged. Not promising. We held up welcoming dinner till they arrived. Roger opened some wine and Chef Bob whipped up some hors d'oeuvres. I chatted away with Chef Bob all by myself. I was overwhelmed... I learned so much! I could have packed up and gone home totally satisfied with the cooking school right then. And then, the classes began. Breakfast, lunch, snacks, dinner, dessert. Wine, talk, sight seeing! I grocery shopped with Roger and got elbow deep in meat pies, apple pies, techniques with Chef Bob. What a time. When we got home we began to replicate all the class examples. I wish Roger and Bob been around to advise us like when we were at the class. But they taught us well and we did very well with what we learned. There is no way to properly describe in advance what the class was like. Beyond reasonable expectations. Just wonderful. I still miss our cooking school friends Bob and Roger. Richard & Catherine A., WA

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We might not be able to pack for you, but there are tons of things we can help with to make your vacation that much better.

Contact us for more information, or you can indicate your interest during check out and we will follow up directly!

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