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 (below left), to the famous Abbey of Cluny and the Chàteau of Pierreclos (right). The River Saòne runs through a landscape which includes the famous vineyards of St. Vérand (home 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. Rue du Lac is an enormous converted farmhouse standing in two acres of grounds a few miles south of Mâcon, southeast France.

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 culinary tour that combines expert hands-on cooking lessons, fabulous food, and fascinating visits.

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 (below left), to the famous Abbey of Cluny and the Chàteau of Pierreclos (right). The River Saòne runs through a landscape which includes the famous vineyards of St. Vérand (home 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. Rue du Lac is an enormous converted farmhouse standing in two acres of grounds a few miles south of Mâcon, southeast France.

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 culinary tour that combines expert hands-on cooking lessons, fabulous food, and fascinating 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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