EDITORIAL LISTING: This listing was prepared by the AtelierBound editorial team using publicly available information. Dates, availability, final pricing, and any options such as occupancy or materials should be confirmed directly with the host before making any plans. If you run this retreat, contact us at hosts@atelierbound.com to claim your listing and take full control of your page, add your own photographs, and respond to guest enquiries. September 17-20, 2026 at Les Caulins, a beautiful 18th-century country house nestled among the rolling hills of Lot-et-Garonne in southwest France. This four-day immersive cookery course invites you to master the essential French classics that belong in every cook's repertoire, from oysters Rockefeller and daube of cod Bourguignon to crepe suzette and strawberry vacherin. You will work with vibrant local produce sourced from some of France's most celebrated markets, learning knife skills, foundational techniques and restaurateur secrets in a relaxed, hands-on environment around the kitchen table or on the shaded terrace. Each day unfolds with market visits to medieval Issigeac, wine tastings at local vineyards, and lazy Sunday lunches celebrating seasonal ingredients paired with local wines, all whilst enjoying the far-reaching views and sun-soaked pool of this idyllic countryside retreat. Pricing shown is an approximate USD equivalent converted from GBP. Please confirm the final price, currency, and options for single or double occupancy with the host directly before booking.

Website Link

https://www.lescaulins.com/cookery-weekend-dive-into-the-delicious-world-of-french-classics/?utm_source=atelierbound&utm_medium=referral&utm_campaign=listing

What's Included

Accommodation in super king-size bed room with Egyptian cotton linens, ensuite bathroom with walk-in shower, flat screen TV with English channels; all meals including breakfast, lunch and dinner; all aperitifs and wine with meals; coffee, tea, biscuits and cakes; all cookery course ingredients; Bergerac airport pickup; transportation throughout the weekend

Leader Bio

Emma trained at Midsummer House in Cambridge and refined her culinary skills in Italy, Switzerland, Barbados, and top London restaurants including Blanford Street, Sally Clarke, l'Oranger and Nicole Farhi before settling in southwest France.