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COOKING IN THE PRINCE'S GARDEN


3 offerings:


1.Art De Vivre: One Day

  • a. transfer St.Pierre des Corps/Chateau;
  • b. harvesting produce from the chateau garden or visit to the local market, depending on the season/ gardening course, optional;
  • c. lunch preparation in the conservatory with Chef(soups/main course/salad/dessert);
  • d. Tour of the chateau garden exhibits and dahlia garden;
  • e. Afternoon herbal tea; course in flower arranging;
  • f. Transfer Chateau/ St. Pierre des Corps

Cost 250 Euros/person (Chef, Rive Gauche)


2. Art de Vivre + One night

  • a. Transfer St. Pierre des Corps/Chateau;
  • b. (same as above);
  • c. (same as above);
  • d.(same as above);
  • e.(same as above);
  • f. prepare dinner under guidance of chef;
  • g. dinner at the Chateau;
  • h. breakfast at the Chateau;
  • i. Transfer from Chateau to St. Pierre des Corps

Cost Euros 400 Euros/single Euros 600 double (Chef, Pierre Dominque Cecillon)

3. Cooking course-2 ½ days

Day 1

  • Transfer St. Pierre des Corps/Chateau
  • Trip to Market in Tours to buy ingredients for lunch and dinner;
  • Return to Chateau, harvest fruits and vegetables from the gardens;
  • Lunch preparation in the conservatory under guidance of Chef;
  • Optional visit to local wineries
  • Tour of chateau garden exhibits and dahlia garden;
  • Dinner at the Chateau, underguidance of the chef;
  • Night at the Chateau.

Day 2

  • a. Breakfast at the Chateau;
  • b. visit to the market in Tours to buy ingredients for lunch and dinner;
  • c. Lunch preparation in the conservatory under guidance of the Chef;
  • d. Visit to near by places of interest: Chenonceaux or Amboise The Chateau +Le Clos Lucé (House of Léonardo de Vinci)
  • e. Return to the Chateau to prepare dinner under guidance of the chef
  • f. Dinner at the Chateau
  • g. Night at the Chateau

Day 3

  • Breakfast at the Chateau
  • Visit to the garden to collect items for lunch
  • Course in flower arranging Lunch preparation at the conservatory under guidance of chef
  • Transfer from Chateau to St.Pierre de Corps or to Chenonceau.

 

Cost: 1000 Euros/per person single 850 Euros/ per person,double

(Chef, Pierre Dominique Cecillon)

 
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