Robert Ash Cookery School

Southern Burgundy is especially rich in history – from the prehistoric site of the Solutré rock with vineyards carpeting its lower slopes, to the famous Abbey of Cluny and the Chàteau of Pierreclos. The River Saòne runs through a landscape which includes the famous vineyards of St. Vérand (home of St. Véran, Pouilly-Fuissé, the southern Mâconnais and the hills of the Beaujolais), 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.

About the cooking lessons: Robert Ash, chef-patron of London’s legendary and award-winning Blythe Road Restaurant, proposes an incredible Burgundy cooking vacation. 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.


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


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Itinerary

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.

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.

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.

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.

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.

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$2535 per person based on double occupancy
  • Add US$710 for single occupancy (use of a double room by 1 person)
  • Subtract US$220 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!


Tour Dates

Available the following weeks for 2 to 6 people.

2019
April 28-May 3
May 12-17
June 16-21
June 23-28
July 14-19
September 1-6
September 8-13
September 22-27

Pricing & Dates

Class Pricing

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