Scallops, shellfish, French seafood
We only run this Shellfish course once or twice a year and specifically to celebrate the start of the French scallop season. A perfect short break in the beautiful South West of France with the emphasis firmly on the great Fish and Shellfish, there is some meat served, that our region has to offer. A mix of all our courses; market visits, a touch of sightseeing, relaxing, wine tasting, a tiny bit of cooking, great food, great wine and good company. The three night break will leave you wanting more of the Lot-et-Garonne lifestyle, far reaching views, peacefulness and relaxing way of life.
Example itinerary Gourmet Shellfish Weekend
DAY 1 Saturday We will pick you up at Bergerac Airport and take the picturesque 30 minute drive to our house “Les Caulins”. A quick tour of our house, relax, kick off your shoes, have a drink & settle in. We will meet at 7pm for aperitifs, canapés and a 4 course dinner with local wines.
Fizz & Canapés
Amuse – Scallops & Linguini
Red Wine Poached Cod on Crab Mash
Of course Wine
On Sunday, after a Continental breakfast/ Croissants, house Jam, Tea, Coffee Juice, etc….We will visit the beautiful medieval town of Issigeac, which is one of the top ten prettiest markets in France. After buying some amazing local produce and a coffee in one of the many cafés we head back to the house to prepare some of the dishes for Sunday Lunch. Sunday in France is a family day and involves a long lazy afternoon around a large table eating wonderful food and a glass or two of something.French Sunday lunches are celebrated for the way people take their time to enjoy multiple courses of food accompanied by good wine and good conversation. We start with aperitifs and canapés, Oyster if you all like them followed by whatever is in season, Slowly roasted in the wood fired oven or something from the BBQ. Cheese follows and a typical French dessert, ice cream, chocolates & sweet wine.
Example Lazy Sunday Lunch Menu
Canapés & Fizz
Les Caulins Fruits de Mers
King Prawns, Langoustine, Brown Shrimp, Crab, Clams, Oysters, Bread, Sauces, Mignonette, Fries & Lots of Fun
Apple/Pear Tarte Tatin, Crème Glacée
Paired with local aperitifs and wine.
After breakfast Monday begins with a trip to our local bastide town Duras and the weekly market. Then on to one of the areas best chocolatiers at the Maison Guinget shop and chocolate factory. This is a great place to sample the amazing chocolates and buy gifts. Back to the house for a light lunch and a relaxing afternoon. For those wishing to visit a winery we can visit a local vineyard and have a tour and taste some wine.
We will meet at 7pm for aperitifs and dinner and of course a glass of something.
Apéritifs & nibbles,
Scallops, Black Pudding, Cauliflower Purée Apple Salsa
Monkfish a l’Asia
& if you haven’t had enough more wine
Tuesday after a relaxing breakfast or early lunch we can head to the airport.
Allergies & Intolerances. We will be tasting and eating many different products that the area we live in is well known for. Clearly if you have an allergy to mushrooms do not book a course that involves mushrooms and truffles; Equally if you do not eat seafood there is no point on attending our fish and shellfish course. WE must be informed of all allergies before you book and pay any deposit. Itineraries cannot be changed with short notice.
3 nights’ accommodation in a room with super king size bed, Egyptian cotton bed linen, flat screen TV English channels, en-suite bathroom with walk in showers;
All meals breakfast, nibbles, lunch & dinner.
All aperitifs & wine with meals.
Coffee, tea, biscuits and cakes
All ingredients for any cookery
2 Market visits
Chocolate shop visit
Bergerac airport pick up
The price based on 2 people sharing an en-suite bedroom with a superking size bed is £1195
The price for Single person occupancy £695.00
3-6 persons on each course
What’s not included?
Flights are not included.
We are 35 minutes from Bergerac airport & 80-100 minutes from Bordeaux. We can arrange a taxi, from Bordeaux Airport, English driver and paid locally.