Culinary & Wine Tours> France> The Food and Wine of France

France: The Food and Wine of France
(Options: Basque Tour, Normandy Tour and Pyrenees/Cathar Tour)
Bordeaux, France - 5 nights


Jean-Pierre and Denise Moullé have been offering tours to Bordeaux, their "pays natal" for close to twenty years. What differentiates them from others is that they are native but living part time in the US for more than 25 years. They want to share France with their guests and invite you to join them. 

"You said that there would be very special people and experiences. You said there would be sacred moments and this was true. You satisfied all our needs and desires -physical and spiritual - really it is so rare and so wonderful."- Alice Waters

"French Bliss: One of the nicest way to experience the region is in the company of Jean-Pierre and Denise Moullé... We can't think of a more delicious way to spend time in Bordeaux - or better people to do it with. "
- Gourmet Magazine June 2003.

Denise was born and grew up in the vineyards around Bordeaux. Her family owns seven world-renowned chateaux. She knows the little roads, the different mentalities, the fibers of the culture, the special places, the artisans. Jean-Pierre has been head chef at Chez Panisse for over twenty years. Together they have restored a seventeen century barn on one of their vineyards near St. Emilion.

Jean-Pierre and Denise have designed their tours around what they know that is the hardest to find in Bordeaux: meeting local people, artisans passionate with their arts (cheesemaking, chocolate baking, charcuterie, special organic vegetables, barrel making...). Bordeaux is a difficult place to enter. The famous chateaux are not open to the public. You need special connections to visit the most well known ones. Being natives who live in the U.S.A., they know that a visitor to Bordeaux from a foreign country needs pampering and is really looking forward to an intimate discovery of this bountiful part of France. Bordeaux is so rich in experiences and landscapes. Most visitors can't get beyond a few visits to Chateaux and some wine tastings. It is Bordeaux, but there is so much more to discover to really understand Gascony.

Jean-Pierre cooks using local ingredients and vegetables grown in his vegetable garden just out side the kitchen door. He goes out of his way to find the best local lamb (agneau de prés salés), duck, guinea hen, and mushrooms. The meals are light and fresh with lots of flavors. They are taken in different private homes, mostly chateaux. It is a way to see very special interiors, beautiful architecture and decor and to mingle with the locals.

Your Week in Bordeaux

This week is for those who enjoy food, wine, cooking and immersing themselves in a different culture and way of life. You will be cooking with Jean-Pierre in two different kitchens. One is the professional kitchen in the XIII Chateau La Louviere, a jewel of classic architecture. The other one is a private kitchen in a farm house with old stone walls and huge fireplaces. The cooking will be down to earth at the farm with grilling, spit-roasted poultry and a focus on such Bordeaux specialties as duck, seafood, fresh riverfish and, of course vegetables from the garden. At the chateau, the cooking will have an approach of fancier dinners and parties.

There will be tastings of many different wines to discover the bounty of Bordeaux, and visits to local markets in the fortified villages and to artisans. Cheese tasting with the best "affineur" of Bordeaux in his aging cellar. Visits to a fine chocolate producer, a very elegant "charcuterie," a heirloom vegetable farm, a barrel maker, an oyster farm...

 

HOW TO ARRIVE

Closest Airports/Train Stations:
Bordeaux Airport - 45km - 40 minute drive
Libourne Train Station - 20km - 20 minute drive

BOOKING INFORMATION
2008 FEES PER PERSON	DEPOSIT
Double Room/Please inquire Single Supplement/Please inquire	After availability is confirmed, a non-refundable deposit of US$1000 per person and the completed and submitted registration form will secure your reservation. Final payment is due in full 60 days before your arrival date.
2008 DATES	INCLUDED
June 8-13 September 7-12 September 21-26	*First-class rooms in hotels and country inns for all the tours with breakfasts *All lunches and dinners as mentioned for the week *Wines and drinks at the properties visited and during the meals *Transfers and ground transportation Airfare, sightseeing or services other than those specifically mentioned, insurance and laundry.

For further inquiries or to register, click here.



CANCELLATION POLICY

Full refund minus $200 per person administration charge applies where written notice of cancellation is received more than 60 days prior to departure (less the $50 per person non-refundable booking fee). Cancellations received 45 to 60 days prior to arrival will be subject to a cancellation charge of 50%. No refund will be made for cancellations received less than 45 days prior to date of arrival. Once the week has commenced there will be no refunds on unused portions. Travel insurance is highly recommended.



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