Dordogne, France

We are excited about our newest Foodie destination. September 28 – October 5, 2021.  We will meet in Bordeaux / BOD Airport.  We are still finalizing the day to day Itinerary… but here are the details so far.  The Chateau is 17th century, nestled in a 184 acre estate in the heart of the Dordogne Region / SW France (nestled between the Loire Valley and Pyreneese mountains).
The property has been beautifully restored to its former glory and will provide us 10 luxurious guest rooms w/ private baths, 2 kitchens to utilize for cooking classes, an outdoor cooking area, fire pit for relaxing in the evening, Indoor  & Outdoor dining area, heated pool, extensive gardens (flower / vegetable) and a private lake stocked w/ Trout for fishing.  Available Games: Table Tennis, Boules, Badminton, croquet and board games.  An assortment of living rooms and lounge/ bar will provide our guests with many secluded areas to relax.  Our excursions will include visits to Eyrignac Gardens, Market Visits, award winning Artisan Glace, An assortment of local producers and Unesco Historic sites.  

Day 1: Meet at BOD Airport – 11am – Sight seeing in Bordeaux

Day 2: Day 3: details coming soon…

Day 3. details coming soon…

Day 4: Morning visit to local market with Chef Michael afternoon at leisure, evening mystery basket menu.

Day 5: Walnut Farm, regional distillery

Day 6: details coming soon…

Day 7: Sarlat Market Day – Sightseeing in Sarlat and surrounding area.

Day 8 Depart Villa 8am – to Bordeaux BOD – book return flights after 11:30am

Weekly Menu

Day 1 – 
Welcome Dinner

Day 2 – 
Filet of Beef – black truffles, Bergerac wine reduction, buttered crouton
Local Greens – shallot-walnut dressing, goat cheese, homemade thyme crackers
Honey Seared Duck Breast – Pommes Sarladaise, sauce Monbazillac
Walnut Tart

Day 3 – 
Dinner Out

Day 4 – 
Mystery Basket Dinner – ingredients from a trip to the local farmers market

Day 5 – (Sous Vide Day)
Sous Vide Chicken “Coq-au-vin”
Garlic Soup
Sous Vide Pork Tenderloin – sauce Perigueux (truffles, Madeira, foie gras)
Walnut Parfait

Day 6 – 
Beet Purée – goat cheese ice cream, asparagus and seasonal vegetables
Duck Leg Confit – Monbazillac poached fruit, Anna potato crisps
Chocolate-Hazelnut Dacquoise

Day 7 – 
Salade Perigourdine – smoked duck breast, foie gras, potatoes, baby greens, vinaigrette
Walnut Crusted Cod – beurre blanc
Strawberry Charlotte – lady fingers, custard, whipped cream


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