Destination:

You and no more than seven other students spend a week on an unforgettable culinary hands-on adventure. From the country feast on Monday to the farewell lunch on Saturday, you taste and cook the best of the region’s wonderful food in a comfortable English-language environment. (Susan is also fluent in French.)

Your confidence soars as you learn to transform farm-fresh ingredients into everything from alluringly crisp-crusted breads to succulent meats, fish and vegetables. During meals, participants can choose to discover regional wines specially selected from Susan and husband Michael’s own wine cellars.

The small town of Louviers is one hour from Paris in the region of Normandy, between Rouen and Evreux. Normandy will quickly become your favorite region in France. With Susan as guide, you will develop insights culled from her extensive travels, classical French culinary training, restaurant cooking experience and her intimate knowledge of Normandy.

You visit local farmer’s markets, a butcher, and many artisan food producers for first-hand experiences.

Tour Plan

On Rue Tatin in Normandy with Susan Loomis Itinerary

Day 1: 7-10 p.m. Welcome dinner at On Rue Tatin. A Country Feast: Garden Fresh Radishes with Sweet Butter, Sea Salt, Freshly Baked Bread, Roasted Clams, Duck Breast with Lavender Honey, Braised Spring Vegetables, Fresh Herb Salad, Assorted Goat Cheeses, Fresh Fruit Tart.

Day 2: 9 a.m. Hands-on cooking at On Rue Tatin followed by lunch. Air-cured Ham with Sage and Feta Cheese, Spring Beet and Watercress Salad with Sherry Vinaigrette, Rabbit with Sorrel, Garden Salad, Swaddled Fresh Cheese, Strawberries with Lemon Liqueur. 4:30 p.m. Walking tour of Louviers to include a visit to Faiencerie Rousseau in Louviers with demonstration. Evening free.

Day 3: 9 a.m. Market visit at Le Neubourg. Noon Market Picnic at On Rue Tatin. Afternoon free. 5 p.m. Hands-on cooking and dinner at On Rue Tatin. A Market Feast: Mussels in Cider, Salade Niçoise with Fresh Tuna Walnut and Whole Wheat Bread and Corn Meal Rolls, Assortment of Sheep’s Milk Cheese, Upside Down Apple Tart.

Day 4: 9 a.m. Group visit to artisanal cider and calvados production in the countryside outside Louviers. 12 p.m. Lunch at a small country auberge. Afternoon in Honfleur with wine tasting and dinner. 11 p.m. Depart Honfleur for Louviers.

Day 5: 9 a.m. Hands-on cooking which includes a demonstration of Pain au Levain, with lunch at On Rue Tatin. Assorted Pizzas Carré d’Agneau with Fresh Herbs, Roasted Artichokes, Seasonal Green Salad Salade de Saison, Assortment of Normandy Cheeses, Honey and Walnut Tart. Afternoon free. Depart: 8 p.m. Louviers for dinner at L’Auberge du Germoir.

Day 6: 8:30 a.m. Brief tour of the market in Louviers. 9:30 a.m. Hands-on cooking and farewell lunch at On Rue Tatin which includes a champagne tasting. Fresh Herb Puffs, Tiny Shrimp with Sea Salt, Crisp Foie Gras Packets, Roasted Duck Demoiselles, Roasted Potatoes Mixed, Green Salad, Melting Chocolate Cake.

Destination:

During your culinary vacation, you stay in the owner’s comfortable family house, where the individually-decorated rooms enjoy views of the jasmine- and rose-filled garden. A heated swimming pool and lounge area are also available.

From the first scent of lavender and wild herbs to the last waft of saffron-scented soup, you will take away with you not only a fresh look at international cuisine, but the inimitable spirit of Provence.

Alex Mackay is the former director of the cookery school at Raymond Blanc’s world famous Le Manoir aux Quat’ Saisons. He has also worked in the kitchens of three two-star Michelin restaurants in France. He is as informed about French cuisine as he is fluent in the language.

Le Baou D’Infer is a unique cookery school, in particular because of its intimate class sizes. There is a maximum of six students per course, which means that you have Alex Mackay’s undivided attention whenever you have culinary questions.

Personal encouragement and Alex’s total involvement are assured for every guest. You will enjoy the class and come away with confidence and a sense of achievement.

The design of the school and the structure of the courses reflect the school’s philosophy that learning to cook should be fun.

While the Provençal sun brings out the best of the earth outdoors, you cook with the finest Provençal ingredients in the bright and air-conditioned studio, which has a demonstration area and three work stations.

Tour Plan

Le Baou D’Infer Itinerary

Day 1: Arrival in the afternoon. Guests will be greeted by Diana and Peter Knab, their hosts for the week. Once everyone has settled in, Alex Mackay will welcome the group with a talk about the upcoming week’s schedule, which may be modified according to the group’s culinary desires. Lunches and dinners will be composed of your learning efforts.

Outings into the surrounding countryside or the Cote d’Azur can be arranged. The following itinerary reflects the general structure of the program, and demonstrates the plethora of dishes from which Alex composes his recipe teaching schedule. A week of laughter, relaxation, and culinary knowledge awaits you!

Day 2: Breakfast is at about 8:30 a.m., with the first cooking lesson starting at 9am. Today you may learn the secrets of Herbs and Salads, with such dishes as Tiger Prawn Gaspachio, Lemon Verbena Creams, Soupe au Pistou, Pesto sauces, and Herbed Salad with Fried Vegetables. Lunch will be served at about 1pm, followed by more lessons until 3:30-4pm. The day culminates with dinner, after which you are free to relax by the pool and enjoy the grounds.

Day 3: After breakfast, you may be introduced to Provençal Classics, such as Bouillabaisse, L’Aioli, Salade Nicoise, Tourte de Blettes, Tomato Fondue, Daube de Boeuf, and Pissaladiere. Time allowing, Alex may give a cooking demonstration before dinner.

Day 4: The third day of lessons may dawn with an introduction to Pasta, Risotto and Bread. You may learn the basics of pasta dough and risotto, along with recipes for whole-meal and goat cheese raviolis, Tiger Prawn Risotto, and Fougasse. As usual, you are free to relax or explore in the evening.

Day 5: On the fourth day you will arise again, to fulfill your French sweet-tooth. The secrets of such delectable desserts as Chocolate and Orange Torte, eight different Souffle flavors, Creme Patisserie, and Lime and Honey Parfait will be revealed to you. Cooking lessons will finish at 1pm, with the afternoon off. Dinner tonight will be at a famous local restaurant.

Day 6: The final day may consist of recipes for the Quick and Outdoors, such as Aubergine Cannellonis, Sauteed Courgettes, Aubergine Mille Feuille, Potato Rostis, and Roasted Peppers. On this day, the program is finished at 3:00pm. The week culminates with a champagne reception in the evening.

Day 7: Farewell and departure.

Destination:

The fattoria is an oasis of peace in the heart of one of the most unspoiled corners of Umbria. Just seven miles (12 km) from Todi, the complex of old stone farmhouses sits on top of a hill overlooking the valley dominated by Mount Peglia.

The fattoria is owned by Gabriella Moscati and her sons, Giuseppe and Filippo Saladini. They invite guests to join them in creating exquisite Umbrian cuisine while learning about its culture.

Gabriella will demonstrate how she prepares dinner for her family and guests, with hands-on cooking lessons in the farmhouse restaurant kitchen.

You learn how to make typical Umbrian dishes, as well as Mediterranean and vegetarian recipes.

You also have an opportunity to visit the hill towns that dot the Umbrian landscape including Orvieto, Assisi, Spello and Perugia.

Tour Plan

Gabriella’s Kitchen Itinerary

Day 1: Group transfer from the Rome airport to the Fattoria di Vibio. This evening, you’ll enjoy a delicious welcome dinner featuring Umbrian cuisine.

Day 2: This morning, you’ll take a walking tour of the town of Todi, one of the most charming in the region. Return to Fattoria di Vibio for lunch. In the afternoon, you will take part in your first cooking lesson with Gabriella. After the lesson, enjoy a dinner based on what you’ve prepared.

Day 3: In the morning, you’ll go on an excursion to the famous ceramics town of Deruta. There will be time for shopping and a guided tour of the medieval city After lunch in a local restaurant, you’ll visit the wine museum of Torgiano. A late afternoon cooking lesson is followed by dinner at Fattoria di Vibio.

Day 4: Today, you’ll have a morning cooking lesson followed by a snack. Then, in the afternoon you’ll visit the city of Orvieto where you will visit the wine cellars of either Barbi or Antinori. Tonight, a gourmet treat! You’ll dine at Hostaria del Bartolo, a Michelin star restaurant in Perugia.

Day 5: Enjoy a nature walk in the park of Monte Peglia. Then you’ll visit the Borgo di Titignano to explore Roccacia and Gole del Forello. Lunch will be in Titignano. Then you’ll return to the Fattoria di Vibio for a cooking lesson and tasting of Umbrian wines.

Day 6: In the morning, you’ll visit the towns of Assisi and Spello. Lunch is on your own in Spello. Then you’ll head on to Perugia for shopping and sightseeing. Tonight you’ll enjoy a farewell dinner at the Fattoria di Vibio.

Day 7: Morning check-out and group transfer to the Rome airport.

Destination:

During this seven-day culinary retreat, chef Poggioli creates the most refined dishes that focus on the region of Emilia Romagna.

Praise by writer/chefs Marcella and Victor Hazan said of this hotel’s chef and restaurant, “Rocca’s tortellini dorati is the one dish of pasta against which all others must be measured.”

Other special Rocca recipes are lauded as “the most delectable (thing that) can be put on the points of one’s fork.” Alla Rocca has also also been praised by La Stampa, a powerful Italian newspaper.

Your meals are taken in the original tavern dating back to the 18th century or, when weather permits, in the beautiful outside garden patio, surrounded by spring and summer flowers.

Excursions are made to Bologna, which is known as Italy’s gastronomic capital, Parma, famous for prosciutto di Parma, and Modena, the home of balsamic vinegar.

Tour Plan

Cooking at the Alla Rocca Itinerary

Day 1: Arrival at Bologna airport or train station and transfer by private minibus to Hotel Alla Rocca. Check into accommodations in lovely double occupancy rooms, and enjoy a welcome cocktail. Welcome dinner at the restaurant of the hotel.

Day 2: Buffet breakfast in the hotel. In the morning cooking lesson from 9 a.m. to 1 p.m. In the afternoon guided excursion with the chef de cuisine to the vegetable market to see all the glorious produce. Dinner tonight in a typical trattoria in Bologna.

Day 3: Buffet breakfast. In the morning guided visit to “Acetaia di Spilamberto” near Modena where the famous Aceto Balsamico originated and is produced. Explanation of the production process followed by a tasting. In the afternoon, a guided visit to Parma.

Parma is said to be one of Italy’s most graceful and gracious towns, known not only for its architectural and artistic treasures, but also for its contributions to gastronomy in the guise of the well-aged Parmigiano-Reggiano cheese and the classic prosciutto di Parma. Dinner will be back at the hotel.

Day 4: Buffet breakfast. In the morning second cooking class from 9 a.m. to 1 p.m. In the afternoon a guided excursion to Bologna, followed by dinner in a Michelin-starred restaurant. Bologna is a vibrant city, home to one of Europe’s oldest universities. It is also considered to be Italy’s gastronomic capital, lending its name to the delectable pasta alla Bolognese, and being the birthplace of tortellini.

Day 5: Buffet breakfast. Third cooking class from 9 a.m. to 1 p.m., followed by lunch. In the afternoon a guided visit to a winery in the hills surrounding Bologna, with visit of the cellars and tasting of wine and typical products. Dinner tonight on your own.

Day 6: Buffet breakfast. Fourth cooking class followed by presentation of a certificate. Lunch prepared by students. Afternoon at leisure and Farewell Dinner at the hotel.

Day 7: Buffet breakfast. Check out and transfer.

Destination:

This former palace was originally built at the end of the 16th century, today it has been meticulously restored to its former splendor, retaining much of its historical charm while offering clients every modern luxury.

The former living quarters have been transformed into five suites and 24 rooms, all with spacious bathrooms, air conditioning, telephone, hairdryers and color satellite television. A swimming pool with Jacuzzi and a tennis court await hotel guests, along with a beautiful garden, lemon grove, stables and olive mill.

Palazzo Mannaioni’s restaurant is housed within the former cellars of the building. Its chef, Davide Canella, has worked at some of the world’s top hotel restaurants including the one-star Michelin “La Terrazza” at Rome’s Hotel Eden.

Chef Canella will lead hands-on cooking lessons that focus on the successive stages of an Italian meal, from antipasti to dolci. Afterwards you will enjoy a lunch with wine, based on your cooking efforts.

In addition to cooking, you have the opportunity to explore the Tuscan countryside with an expert English-speaking guide. The Palazzo Mannaioni is in the center of the town of Montaione, a pristine medieval village ideally located near San Gimignano, Florence and Pisa. It’s the perfect base for visits to Tuscan vineyards, olive mills and ancient hill towns.

Tour Plan

Palazzo Mannaioni Itinerary

Day 1: Arrival and meet the prearranged transfer from Florence to Palazzo Mannaioni. Welcome cocktail and introduction to the cooking course. Dinner and overnight at the hotel.

Day 2: Breakfast. 9:30 a.m.-12:30 p.m. your first hands-on cooking lesson with Chef Davide Canella. Today your lesson may focus on antipasti and Tuscan soups. A lunch based on what we’ve cooked follows, accompanied by fine regional wines. Afternoon free to relax or depart on the optional (extra fee) excursion to shop at the Gucci and Prada outlets. Dinner at Palazzo Mannaioni and overnight.

Day 3: Breakfast. Full day guided excursion to Pisa and Lucca. For those on four-night package, afternoon transfer and arrival at Palazzo Mannaioni. Dinner out on the town, in a trattoria in Montaione. Overnight, Palazzo Mannaioni.

Day 4: Breakfast. Before today’s cooking lesson you’ll visit the Certaldo market to pick up some fresh ingredients. Today Chef Canella may teach you how to make the perfect handmade pasta, along with the best sauces to accompany it. Lunch with wine. Afternoon excursion to the Fattoria di Pillo. Dinner in a typical Tuscan trattoria. Overnight at Palazzo Mannaioni.

Day 5: Breakfast. 9:30 a.m. to 12:30 p.m. cooking lesson. Today we will learn Tuscan main dishes. Lunch with wine follows. Afternoon guided excursion to the towns of San Vivaldo and San Gimignano. San Gimignano is best known for its collection of medieval towers which form an unusual silhouette. At one time, there were more than 70 towers, all built for defensive purposes by the town’s wealthy families. Today 14 survive, many clustered around the central piazza. Dinner in a restaurant in one of the towns. Overnight at Palazzo Mannaioni.

Day 6: Breakfast. 9:30 a.m.-12:30 p.m. your final hands-on cooking lesson. The focus today is breads and desserts. Lunch with wine. This afternoon we will visit the Fattoria Poggio Capponi for a visit of the cellars and a wine tasting. Farewell dinner at Palazzo Mannaioni. Overnight.

Day 7: Breakfast. Transfer to Florence airport or rail station.

Destination:

This is a magical land, home to the renowned wines of Montalcino and Montepulciano, the delectible pecorino cheeses of Pienza and the exquisite art towns of Siena and San Gimignano.

Here in the Sienese Chianti, the landscape is one of rolling hills blanketed with silvery olive groves and brilliant vineyards, dotted with ancient stone farmhouses. The land is more open, often glistening with golden wheat and punctuated by a lone black cypress on the crest of the hill.

Almost anywhere you go in the region, the horizon is graced by one or more of the area’s triangular landmarks: to the north is Montepulciano, to the west is Pienza and to the south is the lively spa town of Chianciano.

Just outside town, tucked in a quiet valley with 360 degrees of pure Tuscan vistas, is the Valeriani family’s gracious estate, Palazzo Bandino.

Mass tourism is relatively unknown in this part of Tuscany, but seasoned travelers love it. You will hear mainly Italian on the cobblestoned streets, and you will not see as many of the big tourist buses parked along the road. The restaurants actually cater to locals, so the food they offer has to be the most authentic, the freshest and the most traditional.

During your week at Palazzo Bandino, you sample many of these specialties and learn to make them, using ingredients grown and processed right on the estate.

Open the windows of your private room and directly below you see the farm’s vineyard, its olive grove and its vegetable garden (whose fruits you are welcome to pick).

Breakfast is served in the spacious ground-floor dining room, where you’ll also taste the dishes you’ve prepared yourself under the guidance of well-known local chef Luciano Benocci.

Your days are a combination of hands-on cooking lessons and relaxing excursions to acquaint you with the delights of Authentic Southern Tuscany.

Vegetarian programs are also available at this entirely organic farm.

The Oct. 14 departure is during Wine Harvest Week and the Nov. 4-10 and Nov. 11-17 departures are during the olive harvest.

Tour Plan

Authentic Southern Tuscany Itinerary

Day 1: You arrive by train at Chiusi-Chianciano, a major stop on the Rome-Florence railway. We will arrange your transfer to Palazzo Bandino. Settle into your charming room with modern bathroom. The rest of the afternoon is yours, perhaps to take a leisurely stroll through the vineyards on the estate. Your introduction to authentic southern Tuscany begins with dinner at Palazzo Bandino.

Day 2: Breakfast. Visit Palazzo Bandino’s own wine cellar to learn a bit about local wines and see how they are bottled. Hands-on cooking lesson with chef Benocci. Today’s lesson concentrates on antipasti, such as bruschetta, crostini, fettunta and other types of canapes, as well as morsette, the delicious almond cookies that Tuscans dip into their vin santo dessert wine.

Lunch based on what you’ve cooked, accompanied by tastings of Chianti, Nobile di Montepulciano, Brunello di Montalcino and vin santo. Afternoon excursion to Pienza, the purest Renaissance town in the world. Entirely rebuilt between 1459 and 1462, it was the brainstorm of Pope Pius II and today is memorable not only for its architectural purity but also for its exquisite food shops. You’ll want to stock up on truffle-flavored cheese, wild herbs and other delicacies as you stroll through these pristine 15th-century streets. On the way home you’ll visit a local dairy farm and see how that yummy cheese is made. Dinner at Palazzo Bandino.

Day 3: Breakfast. The rest of the morning is free, perhaps to indulge in a state-of-the-art spa treatment at Chianciano Terme. Try a relaxing facial, a stimulating salt glow, or choose from an array of massages (aromatherapy, Shiatsu, holistic, reflexology or Reiki). Lunch at the locals’ favorite restaurant in Montefollonico, a minuscule walled town that has barely changed since the fifteenth century. Transfer back to Palazzo Bandino for a hands-on cooking lesson featuring the classic southern Tuscan hand-rolled pasta called pici, followed by succulent whole fish baked in a paper crust. Dinner based on what you’ve prepared, accompanied by fine local wines.

Day 4: Breakfast. Morning outing to Montalcino, the stately town within a castle that produces one of Italy’s most prestigious wines. You’ll visit a local winery and taste a fascinating selection of wines and light foods that best accompany them. Today our afternoon lesson focuses on secondi piatti, main dishes such as roasts, braised or grilled meats, alongside the thick handmade noodles called pappardelle, perhaps served with traditional sugo alla boscaiola. Dinner based on what you’ve prepared, accompanied by fine local wines.

Day 5: Breakfast. Morning visit to the venerable hilltown of Montepulciano, starting with its lively outdoor market. Next we’ll visit an olive mill (in late October through November you’ll actually see the process of an olive becoming pure cold-press first-run extra-virgin oil).

Like true Tuscans ourselves now, we’ll linger over lunch in a typical restaurant where few tourists ever stray. Transfer back to Palazzo Bandino for an afternoon hands-on cooking lesson featuring fresh vegetable dishes such as artichokes and tomatoes stuffed with herbs and cheese, followed by a luscious Tuscan dessert. Dinner based on what you’ve prepared, accompanied by fine local wines.

Day 6: Breakfast. Full-day excursion to Siena and San Gimignano. You’ll have ample free time to explore both of these exquisite towns, visit churches or museums, do some shopping or just relax in the sun at a cafe in the square. Late-afternoon transfer back to your lodgings. Farewell dinner at Palazzo Bandino.

Day 7: Breakfast. Transfer to the Chiusi-Chianciano train station.