top of page
group making gnocchi_edited.jpg

Regional Cooking and Food
in Southwest France 

Acerca de

Sponsored by Chateau de Balsac • Led by local chefs and purveyors

May 13 –18 • 2024

September 10–15 • 2024 


All-inclusive pricing for five nights, six days; includes lodging, outings, courses and more  

3,400 €

Liven your taste buds and hone your culinary talents with a journey to Aveyron.


This untouristed region of Southwest France has beautiful and diverse landscapes and a unique culinary history. For the food enthusiast, Aveyron is a must; it offers a range of dining options from the small, traditional auberge to Michelin star restaurants featured in international guides.

The Experience

Whether you are a trained chef or just enjoy trying new cuisine, this journey through the villages, markets, farms, wineries, cafes and gourmet restaurants will give you the opportunity to expand your cooking skills and enjoy new tastes.  The 5-day all-inclusive* workshop is a chance to explore, be inspired and tickle your tastebuds.

​“Food can be very transformational, and it can be more than just about a dish. That's what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy.”  — Alice Waters​


“In France, cooking is a serious art form and a national sport.” — Julia Childs

During the cooking sessions you will make every dish from scratch.  You will be working side-by side with expert chefs, preparing pastries and desserts, making sauces, vegetables and sides, and finally, cooking, baking and plating every single one of your creations.​

And you won't be stuck in a kitchen! You will get a real taste of life in France as we take you to local villages, meet the producers, visit the farms, taste the products and immerse yourself in southwest France!  If the harvest allows, you will cook using our homegrown organic fruit and vegetables and pick herbs from among the plants we grow. You will get a glimpse of this beautiful region and make the best of the local seasonal produce.




Fabienne Celard -  Owner, Terres Fromagères;  Fabienne is a cheesemaker and the author of ‘Fromage et Terroirs Vivant”; she has over 12 years experience specializing in Aveyron cheeses.


Adrien Lacaze – Chef and owner of Chef at Home; Adrien trained with several award-winning chefs in France and has over a decade of experience.


Marc Cordy – Chef and owner of L'Auberge du Château; Marc has won numerous awards including most recently, Maître Cuisinier.


Sebastian Bras – Chef and Owner of Le Suquet ; Sebastian currently has 2 Michelin stars and carries on generations of culinary savoir-faire.


Christophe Chaillou - Chef at Café Bras; Christophe has over 15 years of teaching experience


*Includes breakfast, lunch, 5-course evening meals, all restaurant dining, elegant accommodation, excursions and transportation during the workshop.

The Experts

bottom of page