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)
