SIMPLY FRENCH - 13-20 September 2013
WHAT THE WEEK IS ABOUT...
A week of celebrating all that is fundamentally French... modern classic FRENCH FOOD, FOOD MARKETS and passionate ARTISAN PRODUCERS, ancient traditions and plenty of time shared at the table... We shall witness and take part in a GRAPE HARVEST (and a traditional grape-pickers breakfast) and we shall see how grapes are made into wine.
Another great French concept, UNESCO World Heritage Site the CANAL DU MIDI, will provide us with a spot for yet another French invention: the water-side PIQUE-NIQUE as well as a BOAT TRIP. And we shall visit a quintessential French institution called VIDE-GRENIER (literally 'empty-the-attic' - a sort of amateur antique fair). Naturally a true taste of the Languedoc would not be complete without a visit to the Medieval Walled City of CARCASSONNE where there'll be time to explore architecture and shops...
Food-wise, we'll cover seasonal classics from the South of France, often with a modern touch. Dishes may include Pissaladiere from Nice, Serrano-wrapped Figs with goatscheese, tapenades, a celebratory Catalan seafood Zarzuela, Brandade de Morue, Confit of Duck, Rosemary and Lemon Chicken, Peaches in Muscat wine... foods that suits today's tastes and busy time schedules...
Artisan producers we'll visit may include winemakers, an olive press, (goats)cheese makers, a chocolatier, an organic beekeeper, a Fleur de Sel producer and a snailfarm...
The course is limited to 7-8 people. It is informal and fun (and hands-on for those who wish this). There is one single room, otherwise prices are based on two people sharing and double rooms may carry a single occupancy supplement.
THE WEEK INCLUDES...
- 7 nights ACCOMMODATION in B&B La Souqueto
- all MEALS and all WINE - both at home and in restaurants
- all TRANSPORT to and from the airport and all EXCURSIONS
- all DEMONSTRATIONS and WINETASTINGS
WHAT THE WEEK COSTS... 1300 euros - ALL INCLUSIVE
Guests will take home a pack with all the information, recipes and checklists covered during the week.
To view PHOTOS of previous courses, click on FACEBOOK
For more information, please contact info@petracarter.com
