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For groups of up to 10 friends, we arrange a special week of hands-on cooking lessons, demonstrations, sight-seeing, wine tasting,tasty delicacies and specialty wines of the Languedoc-Roussillon region in Southern France. Local ingredients for local cuisine! Regional food features ingredients from nearby farms and the Mediterranean Sea. Many of the restaurants use generations-old family recipes. Main dishes feature lamb, duck, fish and fresh vegetables. Cassoulet, a baked dish of pork, duck and white beans, is a regional favorite. Local chefs are experts in preparing duck delicacies such as confit de canard are world renowned for their foie gras of duck and goose. Languedoc wines have steadily gained a worldwide reputation and are an excellent value. The main appellations include the Blanquette de Limoux, the first documented bubbly (1531, years before the Champagne district developed its now famous bubbly); the Corbières and Minervois reds, with their deep structure of Syrah, Carignan, Mourvedre and Grenache; and the Chardonnays from the region of Limoux. Not in the mood for cooking? Travelling partners who choose not to participate in the meal preparation can take in cycling and hiking, an occasional day of golf, or shopping in Limoux. On days when you're not helping in the preparation of the meals with our local chefs, you'll enjoy the history and culture of the region. Included in a Culinary Week
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