It will be summer—not hot yet, but warm enough that anyone not wishing to participate in the cooking can plunge into the pool or enjoy the garden with a glass of wine in one hand and a book in the other. Still, I hope you will join me and others for four cooking classes over the course of these three days.

Upon arrival, we will start with a simple summer meal, champagne (bien sûr), and some time to unwind. I may have to carry you out of the rooms, as their beauty is impeccable.

Even if someone decides to stay in their room, the aromas of local fish, meat, and vegetables cooking, bread crust cracking, olive oil splashing, and wine bottle corks popping will inevitably draw everyone to the kitchen. Over these three days, which we will spend in the best company (people who cook together enjoy life together), we will embark on a journey through this incredibly rich regional and French cuisine. We’ll use only local and seasonal products—from organic vegetables I’ll gather at the local farm to black pork, fish, duck, fruits, oils, and cheeses. The bread, so fresh and crusty, will also come from the biodynamic wheat grower and baker, as will the hazelnuts and hazelnut oil. The wines sourced for these days will let you discover a taste of this region you may not have known before, and Armagnac will provide the perfect finish for our evening meals, which will be more generous than the usual ones at home.

• Manufacture Royale in photos
  
  Approximate plan
  
  1st Day
  
  13:00–16:00
  Arrival and welcome: enjoy a welcome drink and lunch prepared by me using products sourced from local growers. Then take a walk, swim in the pool, or perhaps visit the city.
  
  17:00–Late Evening
  Masterclass and dinner
  Prepare various dishes for dinner
  Explore wine pairings with dishes
  Set the table (with flowers from a local organic farm)
  Dinner in the garden (weather permitting) or in the stunning dining hall
  
  2nd Day
  
  8:00–9:00
  Breakfast
  
  9:15–11:00
  Market visit in Lectoure to shop for ingredients for the day ahead.
  
  11:15–15:00
  Masterclass and lunch
  Create a simple yet fabulous lunch using fresh, local ingredients
  Served with champagne and local wine
  Free time to enjoy the pool or relax as you wish
  
  17:30–Evening
  Masterclass and dinner
  Prepare various dinner dishes
  Explore wine pairings with dishes
  Set the table (with flowers from a local organic farm)
  Dinner in the garden (weather permitting) or in the stunning dining hall
  
  3rd Day
  
  9:00–10:00
  Breakfast
  
  11:00–15:00
  Lunch masterclass and lunch
  
  Departure (or, if you wish, you can stay longer)
  
  Prices and accommodation
  
  You can book the house with the whole experience for 13000,00 € / 5-10 persons, depending on how many stay in one room (instead of 15500 €)
  
  or
  
  3000 €/room, 1 or 2 persons
  3000 €/room, 1 or 2 persons
  3000 €/room, 1 or 2 persons
  3200 €/room, 1 or 2 persons
  3300 €/room, 1 or 2 persons
  
  
  All rooms are with double beds.
  
  PRICES are PER ROOM
  PRICE DOES NOT CHANGE from the number of people in the room
  1 or 2 - that is up to you
  
  
  If your other half does not wish to participate in cooking, they can skip that and join for all of the meals
  
  IT IS ALL INCLUDED IN THE PRICE - STAY, FOOD, DRINKS, MASTERCLASSES, VISITS AND SOME SURPRISES

To BOOK

To book your place, contact me signe@storyaboutfood.com
Your place is secured ONLY AFTER payment, payable when you book your place.
Once the experience is booked, it is non-refundable