Six day cookery course
Included in the six day programme
- Six nights bed and breakfast
- Arrival supper of Normandy cheeses, wine, crusty bread, dessert etc.
- Three hands-on cooking classes, recipe folders and after-class tasting meals
- Two days ‘off’ (armed with ideas, maps etc.)
- All excursions – market visits, organic cider farm, épicerie fine
Sunday afternoon arrival at La Blonderie. Time to relax a little and explore your surroundings.
A first taste of Normandy follows for Sunday night supper in the form of a Norman cheeseboard with salad, crusty bread, pastries, and wine or some locally produced organic cider. Whle you enjoy your food you’ll also meet with your fellow ‘cooks’ – a perfect introduction to the cookery course.
Monday 8.00 am Continental Breakfast of croissants, bread, cakes, homemade jams and jellies, artisanal apple juice, cereals, fruit and youghurt.
9.00 am Off to Bricquebec, a beautiful medieval town, for the weekly market where we’ll absorb the ambience, pick up some fresh produce for our lunch and sample whatever we’re offered before our first cookery session.
3.30 pm Visit to Le Père Mahieu Ciderie where the best of Normandy’s organic apples are transformed into the most delicious drinks in the forms of cider, pommeau, calvados and apple juice. After a guided tour of the distillary and a walk up to the orchards (weather permitting) we sample the various ciders, calvados, pommeau and apple juice.
Evening free – restaurant recommendations and reservations are made for you where necessary.
9.00 am continental breakfast
Discover the best of Normandy with its rugged coastlines, historical sites, museums, gardens, beaches, villages and much more. Sinéad will share her extensive knowledge of the area ensuring that your trip to Normandy is a truly memorable one.
Explore at your ease, armed with maps, ideas and restaurant reservations.
9.00am Continental breakfast
10.30am Serious food preparation is required for the afternoon cookery course. A unique foodie adventure awaits. A full meal is prepared and cooked in an authentic boulangerie oven (bread oven)
12.30 – 2.30 Lunch in local restaurant (formule du midi – starter, main course and dessert)
3pm – The afternoon is a great treat for lovers of history, terroir and food.
Built in 1789 – the year of the French Revolution – our boulangerie, an outhouse in the grounds of our farmhouse, would have been the place where farm workers met to prepare and and bake a batch of loaves once a fortnight or so, on the stone floor of the oven as well as the traditional Norman dessert – teurgoule.
Together, we heat the bread oven with a wood fire and cook our evening meal.
7p.m apéritifs, dinner and drinks
Same as day three – you may decide to chill out or explore the area. Whatever the case Sinéad will certainly help you make the most of your stay in Lower Normandy.
8.00 am continental breakfast
9.00 am trip to our local farmer’s market in Les Pieux where we’ll stock up on fresh produce for our morning cookery class
10.30 am cookery class
1.30 pm lunch
Afternoon visit to La Maison du Biscuit, épicerie fine where some last minute gifts and souvenirs may be purchased as well as spices, herbs, salts, sardines, teas and more.
Described by one guest as ‘Disneyland for foodies’, prepare to be ‘wowed’!
Price: €1,390 per person, based on 2 people sharing
We are going to look back on these six days fondly for many many years. We came to celebrate one of those “landmark” birthdays with cooking classes in France and had no idea that the cooking would only be the tip of the iceberg of fun. We cooked on Monday, Wednesday, and Friday and then toured on our own on Tuesday and Thursday.
Sinéad is a very knowledgeable cook and makes everyone successful.
These classes aren’t just about learning some new recipes or polishing your knife skills. We have learned so much more about the connections between food and culture. The trips to the local markets were highlights, since going with a local allows you to feel more comfortable asking questions and trying new things.
The lodging was perfect for us. We even had a little fridge to store our cheeses and other market finds. Sinéad and her family we so welcoming and warm. We can’t recommend the experience highly enough.