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Du pain, du vin et du Boursin – a gourmet Pyrenean weekend

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Du pain, du vin et du Boursin – a gourmet Pyrenean weekend

May 10 @ 12:00 pm - May 12 @ 5:00 pm

Du pain, du vin et du Boursin

Come and join us in our beautiful Pyrenean valley for a weekend gourmet food experience!

Louisa Hallewell from Little Black Pig is coming to join us for the weekend to share her wonderful know-how in making soft cheeses, delicious bread and creamy yoghurt. We combine this with a wine-tasting for those staying with us, or a bottle of specially selected wine to take home with you if you’re a day guest.

All participants have the use of the gardens, pool, hot tub and sauna on the three days of the course whether you are resident or not.

Day 1 (optional)

If you join us for the first afternoon, you can watch and learn as Louisa prepares the milk as the base for the class on day 2 as well as some starter dough for making baguettes.

Dinner for resident guests using fresh local ingredients (and some of Louisa’s other home made delights).

Day 2

If you are staying with us, free time in the morning to visit one of our local Cathar Castles or cave systems or enjoy the gardens, swimming pool, hot tub and sauna.

The cheese and bread making class runs from 14h00 to 18h00 approx.

During that session we will make starter culture for cheese, yogurt (available for breakfast the following day) soft cream cheese (which will be ready to eat the following day) and baguettes. There will be a couple of cheeses available for dinner too so you can sample what you’re making.

Dinner will be preceded by a wine tasting from selected local vineyards, chosen for us by our local expert wine merchant. For our day students, we offer a selected bottle of wine to take home at the end of the course instead.

Day 3

If you are staying with us, breakfast will include the yoghurt and bread that we have made. Morning free to explore the local area and enjoy the facilities here at Las Coumeilles.

14h00 we finish off making the cream cheeses, Boursin style cheese and make seeded rolls and a protein bread (gluten free). We also make Halloumi cheese which will be ready for you to eat the following day. End time approximately 18h00.

What’s included

Students will have starter equipment to take home with them and recipe cards so you can start making cheese easily at home. If you are flying in to join us, you will need a little extra space in your hand luggage on the way back. You also take home any of the cheese and bread that you have made.

Investment in cheese making

Day students
225€ per person, min of 6 participants. This price per person includes TVA, all equipment for making the cheeses on the day, ingredients, specialist equipment for students to take home.

Use of Las Coumeilles facilities from 10h00 to 18h00 each day.

Resident students
One night stay 315€ single occupancy, 285€ per person sharing
Two night stay 385€ single occupancy, 335€ per person sharing
Three night stay 465€ single occupancy, 390€ per person sharing

All rooms are ensuite. Two king size rooms. One with twin beds. One double with an adjoining separate single bedroom.

If you want to bring a non-cheesemaking partner, add 40€ to the single occupancy price for two sharing.

www.lascoumeilles.com
http://littleblackpig.eu/

Optional extras

We can arrange a wine Domaine tour for you if you would like the full wine-tasting experience. Please ask for further details.

If you would like to add a bit more luxury to your weekend, essential oil massages can be booked as an extra in our in-house therapy room by a local expert therapist. Please ensure you ask in advance so we can make the booking for you.

We can also make bookings for the local cave systems (Niaux, Lombrives, Labouiche) to ensure you can visit the site of your choice.

Group Booking

If you can get together a group of 8 either as day guests or resident, we can offer you a special reduced price.

Details

Start:
May 10 @ 12:00 pm
End:
May 12 @ 5:00 pm
Website:
https://www.facebook.com/events/401173340629783/

Organizer

Hilary Stringer

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