Chef’s Table Experience

Now open for reservations

Overview

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. We share our kitchen secrets with you and show you all the tricks of the trade: some molecular gastronomy, we take you to harvest saffron and show you how to cook with it and we teach you foolproof recipes that you will replicate with ease and confidence. The culinary artists will visit fresh produce markets, work with renowned French chefs, and eat at a Michelin restaurant. This is what culinary dreams are made of.


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, train tickets, Schengen visas and personal expenses are taken care of as follows:


  • €3 250 per person sharing
  • Collection from Châteauroux train station on the 15th October and transfer to La Creuzette
  • Luxurious accommodation at La Creuzette
  • 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
  • Transfer back to Châteauroux train station at the end of the week at La Creuzette



    A non-refundable deposit of €1 000 secures your booking with the balance due on or before your arrival at La Creuzette. A single supplement of €650 for the week applies for single occupation.


    Itinerary

    Day 1 (Tuesday, 15 October)

    Collection from Châteauroux train station where the group will arrive between 12:00 and 13:00, and road transfer to Château La Creuzette, your holiday residence in Boussac village. We stop for a delicious lunch at the famous l'Escale Village. 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 2 (Wednesday, 16 October)

    Breakfast will be served at 09:00 in the main dining room. After breakfast, we join Hardy on a visit to the Royal city of Bourges where we have scheduled a visit to the Monin factory. We enjoy a leisurely lunch at a delightful small bistro ‘LA GARGOUILLE’ right next to the cathedral, and thereafter we will have some time to shop for interesting ingredients to take home at one of the large restaurant suppliers in the city. At 18h00, we join the chefs at 1star Michelin restaurant “le Cercle” for a hands-on cookery session in the restaurant kitchens, followed by dinner.

    Day 3 (Thursday, 17 October)

    Today is market day in Boussac. After breakfast, we take a short walk to the village to take in the fresh morning air and to browse the market stalls. Here you will find everything from fragrant soap from Marseilles to live chickens. We forage for inspiration for our lunch menu with Hardy. Using the fresh ingredients selected at the market, lunch will be prepared and enjoyed at the long stone table in front of the La Creuzette summer kitchen. After lunch, we take a short walk to the 11th century Chateau de Boussac. This gothic castle (privately owned) is filled with an incredible collection of antiques and beautiful tapestries. We may have an opportunity to see the owners’ private apartments, which are not usually open to the general public. We explore the rest of the village and its interesting history. Later, we all meet in the summer kitchen at 19h00 for a cooking demonstration presented by a guest chef. Dinner follows.


    Day 4 (Friday, 18 October)

    After breakfast, we visit a saffron farm where the owner 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. We return to La Creuzette where we will have lunch. After lunch, we are joined in the kitchen by patissier Philippe Vacheyroux for an afternoon pastry-making session. Later, we all meet for drinks followed by dinner.

    Day 5 (Saturday, 19 October)

    After breakfast, we meet Hardy in the summer kitchen at 10:00 to learn some basic molecular gastronomy techniques and after a morning of great fun producing ‘el buli’ type dishes, we all (artists included) sit down to lunch that we will have created. After lunch, we all (artists included) take the short drive to the picturesque village of Aubusson where tapestries and carpets have been woven and restored for centuries. We visit a master weaver’s studio, the carton (tapestry pattern) museum, and a restorer of antique masterpieces. There will also be time to amble through the rest of the village. Back at La Creuzette, you will have some time to pack before we meet for cocktails and our farewell dinner.


    Day 6 (Sunday, 20 October)

    After breakfast, the artists will have their last short morning art session while the chefs visit a Nougat manufacturer to see how nougat is made (with an opportunity to taste of course). Late morning we depart for Châteauroux 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

    15 Oct 2019 - 20 Oct 2019

    € 3 250 per person sharing

    • Collection from Châteauroux train station on the 15th October and transfer to La Creuzette
    • Luxurious accommodation at La Creuzette
    • 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
    • Transfer back to Châteauroux train station at the end of the week at La Creuzette

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