Prehistoric
Cro-Magnon in Perigord
Cooking
Program
Day One: Arrival transfer
from Bordeaux Airport to Les Glycines. Welcome drinks and
presentation of the activities planned for the week. Dinner
at the hotel.
Day Two: Cooking class
followed by lunch, which will include all the dishes prepared
during the class. Visit of a 16th-Century oil mill where
walnut and hazelnut oils are still manufactured. Dinner
at the hotel.
Day Three: Cooking class
followed by lunch, which will include all the dishes prepared
during the class. Visit of a foie gras farm followed by
a wine tasting. Dinner at the hotel.
Day Four: Visit of Sarlat
and its market. Lunch is not included this day. Visit of
the 13th-Century Chateau de Beynac, the Dordogne Valley,
and La Roque Gageac. Stop at a local artist’s workshop.
Dinner at the hotel.
Day Five: Cooking class
followed by lunch, which will include all the dishes prepared
during the class. Afternoon at leisure to explore Les Eyzies
and its Prehistory Museum. Dinner at the hotel.
Day Six: Cooking class
followed by lunch, which will include all the dishes prepared
during the class. Visit of the Font de Gaume and Lascaux
caves, via the Vereze Valley. Cocktail party with distribution
of diplomas to all participants, followed by dinner at the
hotel.
Day Seven: After breakfast,
transfer to Bordeaux airport.
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6 nights accommodation at Les Glycines Hotel, a charming
country inn built in 1862 and set in a 4-acre garden, featuring
all modern amenities
Daily breakfast
Four lunches with wine, all dinners without beverages
4 half-day cooking classes by Master Chef Pascal Lombard
Guided gourmet visits, including a local foie-gras farm,
walnut oil mill, and vineyard with tastings
Visit of the Sarlat market (free time for shopping and
lunch) and the Chateau de Beynac, dating back to the 13th-century
Visit of the Font de Gaume and Lascaux caves with their
fantastic paintings
Roundtrip transfers from the Bordeaux airport or railroad
station
Hotel service charges and VAT
Price for
7 days:
Minimum participation of 10 people and
a maximum of 16 people.
Based on a participation of 15
people, and subject to change due to number of participants
and currency exchange rate:
$3195, double room occupancy. Single supplement:
$215.
Based on a participation of 12
people, and subject to change due to number of participants
and currency exchange rate:
$3285, double room occupancy. Single supplement:
$215.
Based on a participation of 10
people, and subject to change due to number of participants
and currency exchange rate:
$3380, double room occupancy. Single supplement:
$215.
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Perigord
Gourmand
7 days / 6 nights
Experience
a complete culinary holiday in the Southwest of France…a
land of truffles, fine wines, medieval castles, hilltop
villages, and caves decorated with prehistoric paintings…learn
about the regional cuisine of the Perigord with Master
Chef Pascal Lombard…prepare traditional dishes such
as "confit de canard", "cassoulet",
"foie gras", and truffle omelette…visit
the caves where prehistoric man made primitive drawings
30,000 years ago…tour the scenic Dordogne Valley
with its superb fortified chateaux and Romanesque churches…savor
the history and beauty of the Perigord and Dordogne Valley…one
of France’s best kept secrets.
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Hotel
Restaurant Les Glycines
The hotel
restaurant Les Glycines, formerly a coaching inn and a
hostelry from 1862 onwards, is a picturesque house in
the heart of Périgord Noir, the most historic region
of Dordogne. Situated in LES EYZIES, the capital of prehistory,
the hotel has 23 bedrooms, with a swimming pool and magnificent
grounds planted with trees a hundred years ago. You can
expect a warm welcome, delicious food and personal, attentive
service.
Famous customers have tasted the charms of Les Glycines:
Prince Charles, Christian Jacques, Bob Castella and Guerlain,
who was inspired by the spot to create a perfume. All
the rooms have been renovated, each with its own individual
warmth and comfort. All have telephone, modem socket,
satellite TV, bathroom, toilet and hairdryer.
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