KEY
POINTS OF THE WEEK
This
is a week for those who love food and wine with all its frills.
This
is a 'deluxe' variation of the previous 'A WEEK OF FRENCH
GASTRONOMY'. The deluxe relates to the food and wine and not
necessarily the accommodation. Chateau Couanac has huge majesty
sitting in the heart of rural France amidst mighty oaks and
maples. It is a private chateau run by the Count and Countess
d'Armagnac de Castanet who are absolutely charming hosts but
slightly scatty! The outbuildings (the miller's house, the
baker's house etc.) have been restored with great taste though
the beds are simple and they may find themselves wandering
down the corridor wondering where the bathroom is. It has
great character and has always been a winner for the past
three years we have stayed there but it is not a deluxe hotel.
Chateau
Couanac
The
walks in the afternoon are really only there to build up an
appetite. They are by no means meant to be strenuous and if
there are some non-walkers amongst the cooks then there will
always be a lift back to the 'hotel' after lunch if necessary.
Salsify
There
is the opportunity to take home truffled foie gras made with
their own fair hands.
Truffles
and foie gras top the delicacy list of French gastronomy and
are both worth their weight in gold. We will be having demonstrations
from one of the top chefs of the region, Patrick Duler, who
specialises specifically in these delights. Patrick has trained
with Alain Ducasse who is a world famous French chef and he
will be dealing with the two most important subjects of the
week: the truffle and the foie gras.
A
basket of fresh Quercy truffles
All
wines are carefully selected to compliment the flavours we
will be enjoying. This is facilitated by the fourteen years
experience we have had of the region. This will include Bordeaux
as well as a fine selection of all the great wines the south
west has to offer: Jurançon, Irouleguy, Madiran, Cahors,
Saussignac, Monbazillac, Pecharmant etc.
Rolling the Pastis
You
will be at the home of James and Diana for a demonstration
on the delights and versatility of the duck breast.
Click
here for the full itinerary
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