Travelling to the countryside of France is something that is on most of our bucket lists of things to do – a memorable culinary adventure of the beautiful region of Burgundy.
In June, join French-born Guillaume Brahimi, one of Australia’s most popular and acclaimed chefs on a culinary adventure.
Guillaume arrived in Sydney in the 1990’s to begin his culinary journey in Australia. In late 2001, Guillaume won the prestigious contract to take over the flagship restaurant at the Sydney Opera House, Bennelong, and, after a refurbishment, opened this spectacular venue in November 2001 as Guillaume at Bennelong.
During his tenure, the restaurant went on to win almost every major accolade in Australian food, as well as international recognition. It was named by Conde Nast Traveller as one of the top 50 new restaurants in the world and by 2003 held Two Chef Hats in the Sydney Morning Herald’s Good Food Guide.
In 2009 Guillaume extended his portfolio and formed a prestigious partnership with Crown Entertainment Complex in Melbourne, opening Bistro Guillaume and then in September 2012 opening Bistro Guillaume in Crown Perth.
Diners were able to enjoy the celebration of Guillaume’s cuisine when he published Food for Friends in 2010 (one of our personal favourites) and French Food Safari in 2012.
Day 1 – After a picturesque journey on the TGV fast train from Paris Gare de Lyon you will be met in the afternoon at Dijon TGV; to travel by coach back to the chateau to settle in to your room and enjoy the tranquil surrounding of the property.
Aperitif will be served in the lounge or terrace to discuss the coming week; you will then enjoy a wonderful dinner in the chateau dining room overlooking the park.
Day 2 – This morning is market day in Beaune; where the group will design the evening’s menu and purchase the wonderful produce that is so famous at this colourful and vibrant market.
The afternoon is spent in the chateau kitchen working with Guillaume, culminating in a fabulous dinner at the chateau accompanied by wonderful Burgundy wines from the Cote de Nuits and Cote de Beaune, selected by the resident sommelier, Alexandre Philippe.
Day 3 – An early morning walk or bike ride along the Canal de Bourgogne before a morning Masterclass with Alexandre at the chateau. Here Alexandre will explain the complexities and appellations of the Cote de Nuits and the Cote de Beaune.
After a picnic lunch in the chateau’s park, you will have the afternoon in the kitchen for your second class with Guillaume.
Day 4 – An easy start to the day; mid morning you will travel to the Cote de Nuits for a visit and tasting at a renowned domaine, followed by lunch at Chez Guy before heading back to the chateau.
That afternoon you will travel to Beaune for some free time and a visit to the Hospice of Beaune (Hotel Dieu) – a must see, before a casual dinner at the local favorite, Ma Cuisine.
Day 5 – Market day in Dijon’s Les Halle – Burgundy’s largest market place, designed by Gustav Eiffel, to create the menu for the evenings’ dinner.
Lunch will be enjoyed at a market bistro before heading back to the chateau for your final class in the kitchen.
Day 6 – After a leisurely start this morning you will travel back to Dijon with time to explore the city and visit the ‘Palais des Ducs’. Lunch will be enjoyed overlooking the Place de la Liberation before returning to the chateau.
Late afternoon you will depart for Meursault for a domaine wine tasting, then a short stroll to the Chateau de Citeaux for aperitif and dinner at La Cuiellette.
Day 7 – This morning you will travel to Gevrey-Chambertin for a lunch and wine paring at a family domaine, followed by a visit to the vineyard of Domaine de la Romanee Conti.
This evening we enjoy an aperitif on the terrace at the Abbaye de la Bussiere, followed by a degustation dinner in a private dining room.
Day 8 – After a leisurely breakfast you will bid farewell to the chateau and travel back to Dijon for your onward journey and reflect on the past weeks…..
Fully Inclusive Tour:
- Seven nights twin share accommodation with private facilities.
- Breakfast daily and lunches either at the chateau or local bistros and restaurants.
- Welcome dinner at the chateau on the day of your arrival.
- Three chateau dinners, designed and prepared with your chosen chef.
- Two dinners at local restaurants.
- Farewell degustation at The Abbaye de la Bussiere.
- All beverages – Aperitifs, Beer, Wine & Champagne.
- The week with your chosen chef including menu design, market shopping and cooking classes.
- Entries and excursions as per the itinerary.
- Air-conditioned coach transport throughout the itinerary, including transfers to and from Dijon.