Michelin-Starred Cookery Classes
BEUJOLAIS, France, September 20, 2005. Learn to cook authentic French cuisine at the Michelin-starred Ch^ateau de Bagnols this Autumn. In October and November, guests can join the Ch^ateau's inspirational chef, Matthieu Fontaine, in his kitchen and learn some of his revered cooking secrets.
Ch^ateau de Bagnols, one of the very special properties that make up the Rocco Forte Hotels collection, is located in the heart of Beaujolais wine country. Surrounded by the tranquillity of vineyards, forests and spectacular countryside, the lovingly restored chateau retains many of its original features, including antique tapestries, furniture and frescoes; a truly unique place in which to discover the delights of real French cuisine.
Lyon, just 28 kilometres from Ch^ateau de Bagnols, is famous for its food and its markets, and chef Matthieu Fontaine is justifiably proud of his seductive menus, largely created with local produce. His acclaimed restaurant, La Salles des Gardes, just one of the chateau's unique facilities, has been awarded a Michelin star. It is regarded as one of the finest restaurants in Beaujolais, lauded for its regional specialities and for its superb wine cellar.
Guests eager to learn Matthieu's culinary tips now have the opportunity to take part in three cookery courses, from Monday 17th to Wednesday 19th October 2005; from Monday 7th to Wednesday 9th November 2005 and from Monday 28th to Wednesday 30th November 2005. The courses will cover a selection of regional dishes, including traditional spit-roasts as well as innovative modern recipes.
The price of the three-day course starts at EUR517 for one person and EUR675 for two people sharing a room. In addition to the cookery classes, guests will be given the chance to explore Lyon's famous indoor market, where they will learn about regional products; to taste local foods and wines; and to dine in style at La Salles des Gardes.
From the moment the guests arrive, they will be let into some of the "secrets and tricks" that this master chef employs in his kitchen. By the end of the course, they will have gained the confidence to create Beaujolais specialities, the knowledge of which wines work best with which ingredients - and they will even go home with their very own, exclusive Ch^ateau de Bagnols apron.
In between cooking with Matthieu and eating the delicious results, warm the cockles in front of a roaring log fire while sipping a glass of Beaujolais from the Ch^ateau's extensive wine cellar. Crisp sunny afternoons are well spent walking through the hotel's tranquil grounds and visiting local medieval hilltop villages or, particularly beautiful in the autumn, the many famous vineyards including those of the Beaujolais and Brouilly regions.
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