Hello, my name is Kathryn and I am a chef instructor at one of the largest and most prestigious culinary schools in NYC. For almost 8 years, I have been working with the owners of le Moulin Bregeon in Linieres-Bouton, 200 miles southwest of Paris in the Loire Valley, to bring students for cuisine courses at the inn, to share the culinary and pastry delights of the "Garden of France." Most classes are open to the public and their interested family and friends -- regardless of training or skill.
Interested in more information? email Kathryn@moulinbregeoncuisinecourses.com
from the US, or call 33 02 41 82 30 54 in France
Our cujisine programs are unique; we work with a variety of fine dining, traditional country, and artisinal chefs and bakers. We have classes at the inn -- and on location at Michelin restaurants, and famous patisseries and organic bread bakeries. All of our classes are translated into English -- there is no reason to have to speak French, unless you want to!
You will stay in a special country inn converted from an 18th century wheat mill as your base, as
you travel around and have classes in the Saumur/Angers area of Anjou. Culinary-related sightseeing will take you further abroad in the
Loire Valley, to visit wineries, distilleries, beautiful chateaux, chateaux gardens, farm markets, a chevre farm, walnut oil press, fleur de sel marshes, organic orchards...
The "Location" link takes you to the moulin's main website, www.moulinbregeon.com. There you can view pictures of the five restored guest suites, each with a private bath, lovely antiques and views of the countryside.
The "Courses" link includes information on the mill's Cuisine Courses, Wine Tours, and Weddings, and introduces you to the culinary and baking chefs we work with around the regions.
The "Reviews" link has testimonials from students who have enjoyed previous classes with the chefs.
The "Tours" link provides information on customizing a trip for your family or cooking club.
Interested in more information? email Kathryn@moulinbregeoncuisinecourses.com
Chef Pascal, with Hen of the Woods mushrooms collected from the wild boar forest nearby
Front of inn by the river
Brittany-style apple "far," made with Bernard.
Dining room with selection of local cheeses
To learn more about le Moulin Bregeon and their ongoing restoration projects, connect here to see the April, 2006 article in the Boston Globe
Please enjoy the descriptions and
pictures on our website:
Le Moulin Bregeon is located in the countryside in a very tiny village named Linieres-Bouton
Suite along the river
Connect here to see the September, 2008 New York Times "Great Homes and Destinations" article
on the Mill and Jonathan Robinson's renovation
