My 3 day cooking holiday with Marlene and Mark was more that I ever could have expected. The inn is a lovely, renovated, historic property located on several acres in the middle of the French countryside. There are private rooms with bathrooms upstairs with the kitchen, dining, and living rooms downstairs. Marlene was an amazing hostess and teacher. Our days were organized but relaxed. We took a leisurely tour of the open market in Casteljaloux, tasted Buzet wine at Chateau Moncassin, and sampled Agen prunes along the Lot river. A delicious 3 course meal we prepared was served each night. It was simple gourmet; Marlene knew how to deconstruct the most complicated dishes, including foie gras and profiteroles, so that even the amateur chef would understand and remember how to prepare them. When we weren't touring the countryside or cooking, we were on the back patio drinking homemade aperitifs and wine from the local vineyards. It was very, very difficult to leave Le Gargantua and I would highly recommend it to anyone.
Location: France > Nouvelle-Aquitaine > Lot-et-Garonne > Anzex
Ranked #1 of 1 Specialty Lodging in Anzex
Price Range: $53 - $71 (Based on Average Rates for a Standard Room)
Number of rooms: 4
- Official Description (provided by the hotel):
- Join us for a cooking holiday in south west France. Discover the beautiful region of Gascony, its gentle pace and beautiful produce! Our hands-on cooking classes and patisserie classes are in English (unless required in French) and are designed around you and your specific levels and wishes. There is no demonstration watching, just "real-food" lovers cooking together to produce great tasty food! I teach classic French cuisine as well as French pastry, not by following a recipe to the dot, but by explaining the interaction of ingredients within each dish. We cover all kinds of traditional French dishes and techniques on our seasonal cooking courses, from bread to pâtés, mousses, quiches, stews and sauces. You can also choose to learn to make classic French pastry like eclairs, macaroons, millefeuilles or croissants, on our patisserie courses, and we even offer to show you the ropes on how to prepare foie gras, confit and rillettes on our fat duck course. ... more less