Food lovers beware! When you enter the Dordogne, be prepared to enjoy the finer things of life. Great food, great wine and wonderful atmosphere! As France's largest exporter of fresh produce, the Dordogne rates high in the culinary world. But perhaps its most famous products are foods we consider luxurious - if only because they are so fabulously delicious. Black truffles, foie gras and the strongly flavored wild mushroom, boletus edulus or cèpes. These products are the cornerstones of the superior French cuisine.

In the past, this cuisine was considered rather rich. However, by adding a Mediterranean touch one can easily create deliciously light and healthy dishes. That is the goal of the cooking school at Le Domaine de Foncaudière, located in the heart of the region known as Perigord. During this 4-day course, you will learn how to produce bouillons, fonds and sauces, and use them in making scrumptious French dishes. You will also be given demonstrations of the de-boning and stuffing of fish and poultry.

During the wine tasting sessions at award winning Chateau Masburel, you will not only taste and hear explanations about regional wines, you will also learn about wine and food combinations. Another aspect of the program is the “dream dish” – your chance to prepare something you’ve always dreamed of making, with the help of our professional guidance. After each lesson, you will enjoy the dishes everyone has prepared as a group as well as excellent wines. You will also have the opportunity to shop at the local markets and enjoy lunch at gastronomic regional restaurants.

Day One

Check-in at Domaine de Foncaudiere. Built in 1733, the estate’s chateau has been lovingly restored with fully modern facilities, while maintaining its elegant country ambiance. It comprises a large drawing room, with medieval fireplace and period cabinets, which cleverly conceal a modern home cinema. The classic library features finely carved wood paneling and an elegant fireplace. Adjoining this is a cozy reception room with a long dining table. These rooms open onto a private formal garden with a stone fountain, fruit orchard, a delightful covered barbecue and dining area – and fabulous views! The chateau’s suites feature satellite television, in-room refrigerators and en-suite bathrooms with full bath. The afternoon begins with a course overview, selection of your dream dish, and preparation of tonight’s dinner.

Lessons are taught by Chef Albert Verschoor, who has a varied and interesting culinary background. Before becoming the chef and owner of restaurant Le Talleyrand, in Chalais Chef Albert worked as a business consultant in the food and chemical industries. He was trained by various top chefs in Amsterdam, New York and Boston. He has also organized and taught various management workshops. Later, he imported quality, regional French wines to the Netherlands and trained novice chefs. Albert has a professional, humoristic, hands-on approach to his courses that many people have highly valued.

Day Two

After breakfast you’ll have your second cooking lesson, finishing preparation of the bouillions and preparing today’s 3 course lunch. Some of the dishes you might prepare include: sautéed foie gras with pruneaux d’agen, veal medallions with rosemary sauce and courgette, poached pike perch with beurre blanc and sorrel, salmon Mi-Cuit with Potatoes, black olives and basil, salad of butterflied guinea hen, roasted peppers and saffron mayonnaise, sautéed lamb with herbs de Provençe, capers, sun dried tomatoes and herbed bulgur, smoked fish terrine with horseradish sauce, Limousin tartare with spring onions and dijon mustard, confit de canard with balsamic vinegar and polenta.

Later in the afternoon, Chef Albert will teach you all about fonds, de-boning and farces. You will also prepare tonight’s dinner.

Day Three

Day Four