FAT DUCK COURSE

You cannot get more traditional that the cuisine of fat duck in this part of France! All generations come together to prepare confit and foie gras once or twice a year. Being aware of the existence of dreadful places that produce fat duck doesn't mean you should rule out the principle and throw every producer into the same basket. I will take you to a beautiful farm, an independent producer, who puts all his efforts and passion into producing the most succulent duck by concentrating on the well being of his livestock. You can actually see for yourself the way things are done and therefore make an informed opinion on the subject.

Preparing fat duck is quite technical and time consuming, so we will do nothing else for 2 days. Confit, foie gras, rillettes, cou farci, grattons, we will do it all and you will take it all home for the pleasure of your friends and family! The only restriction is that what you produce will have to be transported in an ice box, without breaking the cold chain.

3 NIGHTS RESIDENTIAL COURSE:

This course includes 2 days of cooking, and is designed to teach you all the techniques related to the traditional preparation of fat duck. Check-in on Sunday, Tuesday or Thursday.

Day One

Arrival from 4:00pm. You just settle in and make yourself at home. We meet before dinner for a welcome drink with canapés, followed by a three-course dinner.

Day Two

We leave after breakfast to visit the farm to get our ducks and livers. Each person gets their own duck and liver. We come back for lunch. From 1.00 pm, we meet in the kitchen, to cut up our ducks, render the fat, cook our foie gras and salt-cure our meat for the confit. You get time to relax or go for a drive, and we meet at 7:00 pm for aperitif then dinner.

Day Three

After breakfast, we meet in the kitchen to make rillettes. Lunch. Back in the kitchen from 1:00 pm to make cou farci (stuffed neck), cook confit and grattons. We will finish around 4:00 pm, so you get some free time before we meet again for aperitif and dinner.

- Departure is in the morning on Day 4. The room is yours until 11:00am if you have your own vehicle. But the drop off to Tonneins train station will be for the 8:10am train. You will be leaving with all your preparations so please make sure you have the necessary equipment not to break the cold chain.

Pricing

3 Nights Full Board per Person€ 1215

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What's Included

Free collection and Drop-Off

We provide complimentary transportation to and from our local train station for all residential courses, ensuring a hassle-free arrival and departure.

Fully Inclusive Price

Enjoy a worry-free experience with no hidden costs. Our all-inclusive package covers your accommodation, every meal (including drinks), and all taxes

We don't charge any supplements for solo travelers.

Small Groups - No Overcrowding

Large kitchen with over 30m2 of kitchen space.

Personalized Attention: To ensure a high-quality learning environment, we limit our classes to a maximum of six participants.

This way, everyone receives individual attention and has enough workspace to unleash their culinary creativity.

Delightful Dining Experience

Indulge in a delectable array of meals throughout your stay. Start your day with a continental-style breakfast featuring fresh breads, croissants, organic juices and yogurts, soft boiled eggs, coffee, tea, cereals, fresh milk (not UHT!) and more.

Enjoy a satisfying lunch each day, and savor a three-course dinner every night as well as a night dinning out in style at one of our renowned local restaurants.

Beverage Selection

Whatever your preferred drink, we have you covered. You'll be welcomed with drinks and canapes upon arrival.

Before dinner, enjoy different aperitifs and cocktails each day. During meals, complement your dishes with local wines.

Throughout the day, quench your thirst with water, tea, coffee, cold drinks, and beers. Additionally, your room is equipped with coffee and tea making facilities.

Excursions and Tastings

Immerse yourself in the local culture and culinary scene with our included excursions and restaurant visit.

Discover the region's highlights, participate in tastings, and explore fascinating attractions - all entrance and restaurant fees covered.

17 Years of experience

Benefit from our years of experience and expertise. Unlike passive demonstrations, all our classes are hands-on, allowing you to actively engage in the cooking process.

We provide all the necessary ingredients, equipment, aprons and your own recipe folder to take home.

Comfortable Accommodation

Accommodation (details on our accommodation page), on all residential courses.

Linen, towels, organic shampoo & shower gel, for the duration of your stay.

Welcome pamper pack and departing goody bag included!

Stay Connected

Stay connected with complimentary super-fast WiFi available throughout the premises, ensuring you can share your cooking & baking holiday adventure with friends and family.

Children are more than welcome (they only have to be tall enough to reach the workbench) under their parent's supervision.

The courses take place from February to November, just enquire about the dates that suit you. If you would rather join an existing party, view our full booking page.