2023 Gourmet Weekends Winter Truffles

French Gourmet Food Weekend Winter Truffles & Lobster

Winter truffles, pasta, duck & lobster
Wild Mushrooms & Winter Truffles on toast

We are half way through the Winter truffle season and, if we a lucky and well into Lobster season. So expect truly outstanding gourmet delights Along with some tricks of the trade, forward preparation, some lovely local wine, some laughs and good company

 Example itinerary

DAY 1 Friday/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.

Example Dinner


Canapés & local pink fizz

Scallops, potato purée, creamed leeks

Sautééd duck, celeriac & truffle, blackened hispi,
roasted garlic & pear sarladaise

Local cheese

Crème Brûlée

DAY 2 Help yourself to; Continental breakfast/ croissants, toasted mais bread, house Jam, tea, coffee juice, etc…. A visit to Ste Foy one of Frances biggest street markets. We will pick up the freshest of ingredients, have a relaxing wander around the stalls and have coffee in one of the cafés. Back at the house for lunch made from market ingredients; wild mushroom tartine, or goats cheese honey & walnuts and then preparation for dinner.

Confied Duck & Sarladaise Potato

Afternoon Preparation If you would like a cookery lesson and a few tricks of the trade then a quick knife skills just to check you’re not going to injure yourselves. onions, diced darrot, tomato concasse, mushrooms, celery, chicken stock and creating an easy meal for another day. Fresh pasta, ravioli, frangipan &  Armagnac tart, dinner party canapés.
We will visit a local winery for a wine tasting then back to the house to relax. We will meet for dinner at 7.30pm.

Example Lazy Sunday Lunch Menu


Canapés & local pink fizz

Les Caulins “Fruits de Mers”

Bavette aloyau, fries & chimichurri

Local cheese

Pear “crumble” cinnamon & pear william ice cream

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.

Sample dinner


Canapés & cocktails

Truffled potato ravioli

Lemon & garlic roasted lobster, crispy Sarladaise potatoes

Local cheese

Chocolate genoises, prune & armagnac ice cream,
toffee sauce

Of course wine.

A perfect short break in the beautiful South West of France with the emphasis firmly on the all that is in season and from local producers. Three nights with highlights from our 5 day cookery course. A mix of market visits, 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.

What’s included?

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

an afternoon Cooking Class

2 Market visits

Chocolate shop visit

Winery visit

Bergerac airport pick up

The price per based on 2 people sharing a room is £1195

Single person occupancy £825.00 per room

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.

Itineraries are subject to change depending on; arrival day, the avilability of ingredients and the change of scheduling by third parties

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