Autumn Harvest. A French Culinary Dream

Reservations now open

Autumn is here – The landscape starts showing Autumn colours, the saffron season has arrived and the first of the wild mushrooms appear in the surrounding forests. At La Creuzette we take cooking seriously and we have built a healthy reputation for being a frontrunner on the culinary scene without disregarding the rich and valuable aspects of traditional French cuisine. The program starts with an exciting day in Paris visiting the Poilâne bakery for a bread-making session and Pierres Hermé for macaroon tastings. On our way to La Creuzette we visit the famous Rungis market where the world’s leading chefs, restaurants, and hotels shops for fresh French produce. At La Creuzette guest chefs join the group in the kitchen to celebrate the abundance that autumn has to offer.


Cost breakdown

La Creuzette special interest programmes are carefully compiled to ensure that you have the ultimate, hassle-free luxury holiday experience. Our all-inclusive land arrangement means that everything aside from flights, Schengen visas and personal expenses are taken care of as follows:

  • €3350 per person sharing
  • Transfer from Charles de Gaulle to our Paris Hotel early morning on the 21st September
  • One night’s stay in central Paris in twin or double rooms
  • Transport from Paris to La Creuzette
  • Luxurious accommodation at La Creuzette for the 4 nights
  • Full board accommodation (i.e. all meals with drinks, also at restaurants we visit)
  • All excursions including entrance fees and gratuities
  • All cooking demonstrations and guest chefs
  • Train transfer back to Paris on the 26th September


A deposit of €1000 secures your booking with the balance due on or before your arrival at La Creuzette. A single supplement of €650 applies for single occupation.


Itinerary

Day 1 (Monday, 21 September)

Early morning arrival in Paris where you are met at Charles de Gaulle airport. We book in at our hotel in central Paris. We have a moment to freshen up before we meet in the Hotel foyer at 10h00. From here we walk to the Poilâne Bakery. This celebrated Parisian bakery was created in 1932 and has lasted decades by preserving their way of creating wholesome hand-made bread using stone-ground flour, natural fermentation, and a wood-fired oven. We spend a few hours watching them craft their quality bread, with tasting opportunity of course. Lunch will be enjoyed at a nearby bistro. After lunch, we head to Pierre Hermé where we have arranged a tasting of some of their new macaroon flavours. With Vogue naming Pierre Hermé as ‘the Picasso of pastry’, it is no surprise that his macaroons are some of the best in the world. Later, we will have time to do some shopping in the Marais district where the Hotel is situated before we meet for champagne and dinner at the oldest restaurant in Paris, Le Procope.

Day 2 (Tuesday, 22 September)

Today we have an early start and already load all luggage and depart for our excursion at 06h00. We visit the Marché International de Rungis, which is one of the largest wholesale food markets in the world. This fascinating visit will impress – not just because of the size and volume that is traded daily, but also the variety and quality of produce that feeds the city and supplies many iconic restaurants and markets all over the world. One of the specialist suppliers that we will be visiting is MAISON MASSE, a specialist foie gras, truffle and saffron producer where a tasting will be arranged. Later, we sit down to a hearty breakfast at one of the many restaurants at the market before we begin our trip to La Creuzette. We stop at Lamotte-Beuvron where the famous recipe for the Tarte Tatin dessert was invented. We enjoy lunch in the village where the famous tart will be on the dessert menu. After lunch, we continue to La Creuzette. You arrive at your holiday destination in time for tea, coffee and mignardises (typically French confectionaries). Take some time to settle in, relax and explore the grounds. We meet in the dining room of the summerhouse at 19h30 for a glass of champagne followed by a four-course welcome dinner.


Day 3 (Wednesday, 23 September)

Breakfast will be served at 09:00 in the main dining room. After breakfast, the group will have a fun-filled morning of experimenting with a series of basic molecular gastronomy techniques and easy recipes, which you can replicate with ease at home. We enjoy lunch in the garden. After lunch,we visit a saffron farm where the owner, Véronique Lazérat, will guide the group through the various stages of saffron production. We plan to do a hands-on picking/harvest session in the colourful fields. Tonight we meet in the kitchen for a hands-on cooking session by guest chef Jean-Jacques Tulleau, and his wife, Françoise Tulleau. Dinner follows.

Day 4 (Thursday, 24 September)

Today is market day in Boussac. After breakfast, we meander through the colourful market stalls which are laden with fresh fruit and vegetables, fragrant soap from Marseilles and other artisanal products from the region. After spending enough time at the market, we drive to nearby Montlucon where we visit our wine merchant at his newly renovated tasting room for a special wine tasting and a traditional French lunch. After lunch, there will be an opportunity to buy some special wine and perhaps a good whisky with the help of a connoisseur. Later, back at La Creuzette, we have a hands-on cooking session with Hardy. Dinner follows.


Day 5 (Friday, 25 September)

After breakfast, we drive to the Royal city of Bourges where we have scheduled a special visit to the Monin factory. We enjoy lunch at 1 star Michelin restaurant, Le Cercle, preceded by a visit to their wine cellar. We will also visit the chef in the kitchen prior to lunch service. After lunch, we will have some time to shop for interesting ingredients, to take home, at one of the large restaurant suppliers in the city and also to visit the magnificent cathedral. We head back to La Creuzette where you will have some time to pack before we meet for cocktails and our farewell dinner feast.

Day 6 (Saturday, 26 September)

After a leisurely breakfast, we visit a Nougat manufacturer which is about a 20-minute drive from La Creuzette. We have the opportunity to see how nougat is made and we will enjoy a tasting of their nougat and their special pain d'épice. They also have their nougat and other special products from the area on sale, and there will be some time for last-minute shopping. From here we depart for La Souterraine from where the fast train to Paris departs.


Please note that this itinerary may be amended to accommodate suppliers, service providers and the weather.

Terms and Conditions apply

21 Sep 2020 - 26 Sep 2020

€ 3 350 per person sharing

  • Transfer from Charles de Gaulle to our Paris Hotel early morning on the 21st September
  • One night’s stay in central Paris in twin or double rooms
  • Transport from Paris to La Creuzette
  • Luxurious accommodation at La Creuzette for the 4 nights
  • Full board accommodation (i.e. all meals with drinks, also at restaurants we visit)
  • All excursions including entrance fees and gratuities
  • All cooking demonstrations and guest chefs
  • Train transfer back to Paris on the 26th September

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