Terrine de Fois Gras avec Gelée de Muscat
Fois Gras Terrine with Muscat Jelly
Tarte aux Cèpes
Cepe Tart

Salade d’artichauts épicée
Spiced Artichoke Salad

Pigeon rôti a l’Armagnac et au thym
Roast pigeon with Armagnac & thyme

Canard rôti aux olives
Roast Duck with Olives

Timbale de Gruyère
Gruyere Timbale

Bavarois à la Vanille
Vanilla Bavarois

Tarte fine aux abricots
Apricot Tart

 

Marciac, Gascony, S.W. France


Chateau de Pallanne


Gascony is home to some of the finest ingredients and noblest dishes of French cuisine, including succulent magrets and confits of duck and goose;
foie gras partnered with freshly baked pain de campagne, tangy local chévre and brebis cheeses, plump Agen prunes marinated in orange blossom water and sweet and melting Armagnac croustades.

The elegant 18th century Chateau lies in the heart of Gascony. It is a sumptuous region of rolling hills carpeted with maize, sunflowers and fruit trees, and on the horizon the majestic snow-capped Pyrenees. The climate is gentle – we are south of Nice. During the week we will be visiting Pau, the nearby elegant spa town, as well as enjoying dinner at a renowned local restaurant.

The Chateau is a gem. A palatial hall with a sweeping double staircase leads to stylish sitting rooms, a clubby billard room and the airy jardin d’hiver full of scented citrus trees. Upstairs the extremely comfortable parquet floored bedrooms are light and spacious with stunning views down the valley through the tall chateau windows. The hand some ensuite bathrooms are bright and fresh. Outside there is a luxurious heated swimming pool and a gracious terrace bordered by a classical stone balustrade where we will be serving lunch and dinner. The extensive, landscaped private estate includes an immaculate 18 hole golf course – a perfect pastime for non-cooking companions. Golf
lessons with a Pro can be arranged.


Below is a sample schedule of your week's stay

SATURDAY
welcome aperitif of Pousse Rapier, introduction to the week, dinner on the terrace.
SUNDAY
Sunday: introduction to French ingredients followed by class, lunch in Jardin d'hiver, afternoon free for swimming, walking, golf or relaxing, cheese tasting of the delicious local cheeses, dinner.
MONDAY
class, lunch on the terrace, free, visit to Armagnac distillery, dinner
TUESDAY
day trip to Pau to visit the fruit & vegetable markets, dinner at home
WEDNESDAY
class, lunch in the jardin d'hivier, afternoon free, class, talk and tasting on Fois Gras, gourmet dinner of Fois Gras
THURSDAY
morning market trip to Tarbes to stock up on ingredients for impromtu class, lunch, afternoon free, dinner at a renowned local restaurant
FRIDAY
class, lunch on the terrace, afternoon free, drinks on the terrace and a round up
of the week, dinner
SATURDAY
departure
Main Menu