PACKING GUIDELINES:

You need to be mobile and transfer quickly on trains to travel to/from Saumur.  Keep in mind it will probably be worse on the return trip, after people go shopping.  In past trips, people have also been interested in culinary-related shopping and have acquired wine and apperitif bottles, café bowls, sea salt, duck confit.   Please note however, that you can only legally bring back a few bottles (wine, spirits) to the US (check with the government for current customs/duty information).  Many of these items are heavy and breakable; you must plan your packing or you will have problems on the return trip.  You may want to pack an light, extra bag (flat) that you can use for your return journey.

We strongly recommend that you absolutely pack as lightly as possible (especially on the trip to France), and use only: a) a rolling bag (not enormous); and b) a back pack.  The inn has a hair dryer you may borrow.  Also, there is limited opportunity for doing laundry – so it is helpful to bring some detergent for hand washing.  Unless it is raining, we can throw the chef jackets/aprons in the washing machine one day and hang them to dry on the line one day while we are not in cooking class (there is no dryer).

What to pack for Spring/Fall trips:

1 pair of kitchen work suitable shoes/clogs/sneakers, 1 pair of other shoes

1-2 chef jackets

1-2 pairs of pants/jeans (1 for working in the kitchens, 1 for outside activities)

1-2 aprons (which can be reversed to extend their use)

1 warm layer (sweater, polarfleece or light jacket – as the inn has thick walls and the temperature often drops at night; the dining room can also be cool)

Assorted short and long sleeve T-shirts

Undergarments, sleepwear, toiletries, etc.

1 small collapsible umbrella

1 notebook/pen 

Optional:

Chef knife, pairing knife (in their knive guards) – must go in luggage, not in carry on (and also, check current security restrictions re liquids/gels, etc.) 

Recommended: 

camera

US-France adaptor for charging small American applicances – these convertors can be purchased at a store like Best Buy for approximately $15.  Outlets in France have  2 round prongs.

Small travel alarm clock

Additional items for summer trips:

1 bathing suit

1 pair of shorts

(The inn has towels, linens, etc.)

Please dress professionally, no excessive jewelry/make-up is suitable for 
working in a kitchen.  Nail polish should be removed.


TRAVEL LOGISTICS:

Security, Passports and Visas:

Please check your airline for current travel restrictions.  Make sure your passport is up to date.  If you do not have a US passport, please contact your consulate for current travel information/visas for France.

Arrival:

When you arrive at Charles de Gaulle airport, you will retrieve your luggage through customs, and make your way down to the TGV train station following the well-marked signs for “GARE.”  The train station is below the central connection between all air terminals.

You will need to purchase a round trip 2nd class TGV ticket on the first possible train to Saumur.  This usually costs about 120 euros, unless there is more than ten people buying the tickets as a group.  If you are travelling by yourself, you can use a credit/debit card.  To travel as a pair or with a group, you will need cash.

Train Payment:

It is highly recommended that you obtain about 200 euros in the US to be able to pay cash for the train ticket and your initial food expenses.  This will also minimize the time required to wait in the airport exchange bureaus after obtaining the luggage, keep the group together as much as possible, and allow you to get on the first possible train, etc.  You can go to American Express, a large bank, or an exchange bureau.

Note: the best exchange rates are available if you simply use your debit card to withdraw euros in France from an ATM machine with your regular security code– and this is the best way to obtain additional cash for shopping in the markets, and places that will not take credit cards or traveller’s checks.  Please note, Amex is not as widely accepted in Europe as are Mastercard or Visa.

Ticketing:

The TGV ticketing staff will route you on the first available train to Saumur.  You will need to transfer once along the way.  There is a train from the airport routed through Angers leaving at approximately 1:30 that will get you to Saumur for the 5 pm pick-up by the inn at the Saumur train station.

Depending on what time of day you are travelling, or if you are coming from Paris (departing from the Montparnasse train station), you may be routed through two other cities: St. Pierre des Corps or Tours, and transfer there for the local Saumur train.  In any case, the train to Saumur from one of these three cities will take an additional 30 minutes.  Train arrival and departure times are clearly noted on your ticket.  Please note, transfer times to move your luggage on/off trains is very quick – French trains are much more timely than American.  It is helpful to keep your ticket and watch nearby, and stand near your luggage before the train announcement that you are arriving in your transfer station, so you can move everything off the train as quickly as possible.

The first day is definitely primarily a travel day...  The trains via St. Pierre des Corps or Tours take about 1 ½ hours from the airport; the train from Angers will be about 2 hours.  There may be a bried wait before the Saumur train arrives, and you will need to wait for pick-up from the inn.

Please do not pre-purchase the TGV ticket on the web from the US, because you will not qualify for a group discount, and may have reticketing problems if your flight is delayed and you miss your scheduled train.

Reading Your Train Ticket:

The train track will be posted in the main station by time and train number about 20 minutes before the train arrives in the station.  “VOIE” is French for track.  On your way out to the track level, there is a yellow validation machine.  You need to time validate your ticket in this machine, in case a conductor wants to see your ticket on the train.

After you get down to the track, you will see an electronic board mapping the train cars by alphabetical letter to your ticket.  “VOIT” is the car you need to be in, according to your ticket.  The electronic board will help you see where to walk to on the track to enter that car. [For example, if your ticket says ‘voit 03,’ the orange electronic board may tell you to enter in area ‘G’ on the track.]   Once you enter the train, you will find the racks to store your large luggage.  Your reserved train seat is noted by number on the ticket.  There are bathrooms and a food car on the train.

Pick Up In Saumur By The Inn Owners:

If you are traveling separately from the group, when you know which train you will be arriving on, you should notify the inn before you get on the train, unless your cell works in France.  Without prior arrangement, everyone and their luggage will be picked up at Saumur by 4:30-5 pm.


CONTACT NUMBERS FOR THE INN:

                 Within France          From US/US cell 

Le Moulin home phone *    02 41 82 30 54011 33 2 41 82 30 54

Jonathan Robinson cell 06 81 35 13 98011 33 6 81 35 13 98 

Bernard Levenez cell     06 74 22 44 52011 33 6 74 22 44 52

The inn is owned cooperatively by your three hosts for the week: American artist Jonathan Robinson, Chef Pascal Merilou, and Bernard Levenez.

* If you call the main number of the inn, the phone will be answered by inn proprietors Bernard Levenez (our main tour coordinator/driver/translator) or Pascal Merilou (our resident chef).  Pascal understands English better in person than on the phone, so he may ask Bernard talk to you.   

Please note, there is an answering machine if they are out.  Also, the ring tone in France is a long tone more similar to the U.S. busy tone – don’t hang up!

The third proprietor of the inn is American artist Jonathan Robinson, who lives in Saumur above the pastry shop.  You may reach him on the cell if there is not an answer at the inn, and he will get a message through.  Bernard’s cell phone may not pick up at the inn, the location is too remote... 

Phone Calls:

Cingular and Nextel cell phones generally can work in France.  Other people can talk to their cell company and rent an international cell phone.  However, it is easy and cheaper to use a phone card in France.  

You can easily buy a phone card from an airport newspaper shop at Charles de Gaulle.  Probably 5-10 euros will be sufficient for the week, and allow you to make some calls home from the inn.  Do not buy the type of phone card you need to insert into a public pay phone, as it will not work from the inn.   Please note, at the inn we share one line.  People can call you at the inn – but bear in mind the time difference between France and the US.  Only emergency calls/messages can be taken during the night.  





LE MOULIN BREGEON CUISINE COURSES
TRIP DETAILS
VOCABULARY SUPPORT:

You do not need to speak French since all sessions with the chefs will be translated.  However, below is a list of common terms that might be helpful for initial mise-en-place (ingredient measuring) since the recipes are often provided in French.

One hint that will help you successfully navigate France:  say hello to French people before asking them to help you in any way...  If they are not first greeted with hello, they tend to consider you very rude.  The primary word for hello is “Bonjour,” and it will work at any time of day (although you can say “Bonsoir” in the evening).

Useful Pastry Words:

      Almond Flour -  d’Amandes en Poudre
Apples - Pommes
Baking Powder - Poudre a Pate
Butter -  Beurre
Chocolate -  Couverture
Cocoa Powder - Cacao en poudre
Coconut -  Coco
Coffee -  Cafe
Confectioner’s Sugar - Sucre Glace
Corn Starch - ’Amidon de Mais
Cream - Creme
Eggs - d’Oeufs
Egg Whites - Blancs d’Ouefs
Egg Yolks - Jaunes d’Ouefs
Flour - Farine
Granulated Sugar - Sucre
Hazelnut - Noisette
Honey - Miel
Lemon - Citron
Lime - Citron Vert
Milk - Lait
Orange -  Orange
Peach - Peche
Pears - Poires
Strawberries - Fraise
Raspberries - Framboise
Salt - Sel
Sugar - Sucre
Tea - The
Vanilla pod - Gousses de Vanile
Yeast - Levure
Walnut - Noix
Water - c’Eau

Common Culinary Vocabulary:

Basil - Basilic
Beef -  Boeuf
Bell Pepper - Poivron
Buckwheat - Sarrasin
Carrots - Carottes
Cheese - Fromage
Chicken - Poulet
Duck - Canard
Eggplant - Aubergine
Fish - Poisson
Garlic - Ail
Lamb - Agneau
Leek - Poileau
Lettuce - Salade
Mushrooms - Champignons
Olive Oil - Huile d’ olive
Onion - Oignon
Parsley - Persil
Pepper - Poivre
Rice - Riz
Rosemary - Romarin
Shallot - Echalotes
Shrimp - Languoustine
Spices - Espice
Tomato - Tomato
Veal - Veau
Vegetables - Legumes
Zucchini - Courgettes


   Marigolds at the inn
Guest suite at the inn
River under the mill's old water wheel 
Fresh pears for a tart
Chef Maussion's Sous Chef Claude
Geraniums at the inn
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