Here are program details for our The Country Cooking of France class at Château du Feÿ, 2007.

Sunday	At 2:30 PM, we pick you up at a designated point in central Paris and whisk you to Château du Feÿ. You will be comfortably settled in here by 4:30 PM and after a personal tour of the château grounds, we descend to our cellars for a sampling of French cheeses under the direction of maître affineur Pascal Leroux. A delicious buffet supper prepared by our staff follows. A wide range of interesting wines accompanies all our meals.
Monday	We start the day by visiting the morning market in the historic town of Sens. Producers from all over the region gather in a beautiful turn of the century building, opposite the famous cathedral. You will help us choose some fresh produce for cooking back at the chateau and then, after a brief shopping tour, we adjourn for a light lunch in a charming country setting. By mid afternoon we are back at Le Feÿ for the first hands-on master class with Anne Willan, featuring recipes like poulet au vinaigre de vin du château and apple Tarte Tatin. We will enjoy these and other dishes over a leisurely chateau dinner.
Tuesday	In the morning, the esteemed chef/owner of the two-starred La Madeleine in Sens, Patrick Gauthier, will present recipes from his repertoire such as a salad of summer truffles with rocket and purslane.  You will then enjoy a market lunch at the chateau prepared by resident Chef Randall Price.  In the afternoon, you will watch our master artisanal baker fashion croissants and specialty breads, and then gather at our centuries-old bread oven to watch the baking process. Following evening aperitifs, we will leave for a great dining experience at La Madeleine.
Wednesday	This is a vineyard day, which starts in Chablis with a comprehensive tasting and tour escorted by our wine consultant Brendan Moore, an expert on northern Burgundy’s white wines. We'll take lunch at the well-known winemaker's bistro in Chablis, La Table de William Fevre. Our next stop is Auxerre, a historic town where we will make time for shopping mid-afternoon.  Auxerre, our local capital, is a historic town and we’ll make time for shopping mid-afternoon. The day comes to a close at Le Feÿ with dinner cooked by Randall Price of dishes such as chilled herb and nettle soup and his feather-light chocolate soufflé roulade.
Thursday	For our second master class we’ll focus on cooking dishes like soupe au pistou, poulet sauté basquaise and gateau Breton. In the afternoon, the chef from the starred Domaine de Roncemay will demonstrate some of his favorite dishes. Finally, after a celebratory champagne at the cocktail hour, we’ll leave for the three-starred Côte St Jacques, one of the finest restaurants in France. I can assure you that our dinner there will be an unforgettable experience!
Friday	The minibus to return you to Paris leaves at 9:30 AM so you will be back in town by midday. What will you have learned and acquired during your five days at Le Feÿ? New recipes, new cooking skills, a new appreciation for fine ingredients and plate presentation, and a bird’s eye view of what’s happening on the food and wine scene in France today.

Here are program details for our three-day course, A Taste of Burgundy, at Château du Feÿ, 2007.

Sunday	At 2:30 PM, we pick you up at a designated point in central Paris and whisk you to Château du Feÿ.  By 4:30 PM you will be comfortably settled in, ready for a tour of the property with your hosts, Anne Willan and her husband Mark Cherniavsky.  Your first tasting is held in the Château cellar, where maître affineur Pascal Leroux will guide you through a sampling of fine French cheeses. A country buffet supper, based on local specialties and produce from the garden, prepared by our staff follows. A wide range of interesting wines accompanies all our meals.
Monday	This morning resident Chef Randall Price will escort you on a personal tour of the colorful market in the heart of the historic cathedral city of Sens, where you’ll gather ingredients for a market lunch the next day.  Producers from all over the region gather in a beautiful turn of the century building, opposite the famous cathedral. Free time to wander the winding streets is followed by light lunch in a country inn. By mid-afternoon we are back at Le Feÿ for a class introduced by Anne Willan and chef’s table dinner, presented by Randall Price, featuring dishes such as chilled herb and nettle soup, and a feather-light chocolate soufflé roulade
Tuesday	We start the day with a comprehensive tasting and tour of Chablis escorted by our wine consultant Brendan Moore, an expert on Burgundy’s white wines.  We return to Château du Feÿ for a market lunch.  In the afternoon, the esteemed chef/owner of the two-starred La Madeleine in Sens, Patrick Gauthier, will present recipes from his repertoire such as salad of summer truffles with rocket and purslane. After a celebratory champagne at the cocktail hour, we’ll leave for La Madeleine for one of the best dinners the region has to offer.
Wednesday	The minibus to return you to Paris leaves at 9:30 AM so you will be back in town by midday. You will have enjoyed a taste of Burgundy in all its aspects: fine cooking, fine wines, world-class vineyards and a glimpse of the fine countryside, home to so many of France’s best ingredients.  There can be no better invitation to return again!

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