Le Moulin Bregeon, the Mill, is a luxury 4-star country retreat in the picturesque western Loire Valley (located on the north side of the river between Saumur and Angers). With five exclusive, private suites, it is the perfect location to enjoy the pastoral French countryside for enjoying the produce of the "garden of France," antiquing, visiting vineyards and the famous chateaux. We host a variety of customized cooking courses and exclusive wine tours, working with you to evaluate level of experience and goals before designing a personalized itinerary for you and your group. The Mill is located in Linieres-Bouton, a small country village on the north side of the Loire (and about a half hour drive to Saumur or just under one hour to Angers).
Cooking courses are arranged by our associate in New York, Kathryn Gordon (who is a chef instructor at The Institute of Culinary Education, and brings her own groups of alumni/professional chefs for annual classes at the Mill). As a professional culinary instrutor, she is uniquely qualified to evaluate which of our chefs would be the best fit to your experience level.
Would you like to work hands-on with a Michelin-rated chef in their restaurant? All of our classes are translated - no need to speak French. We have contacts with specialties throughout the region who will either teach classes at the Mill, or on site in their restaurants and patisseries, etc. Are you interested in: pastry, artisan breads, chocolates, crepes, viennoisserie and/or charcuterie, regional country cuisine or fine dining experiences? Prices vary depending on which of our network of chefs you choose to work with and your particular itinerary. Each of our chefs is extremely accommodating, and have taught private classes to professional chefs visiting from Japan, and worked with families and children.
We also typically incorporate culinary-related sightseeing including visits to an organic chevre farm to meet the master cheese maker, an artisan nut oil press, mushroom cultivation caves, fleur de sel marshes, stone ground wheat mills, cider presses, farm markets, etc. Just tell Kathryn what you are interested in pursuing, and she will quickly customize your itinerary for the best cooking vacation you, your friends and family will ever experience.
Rethink the typical wine tour... The Loire Valley is renown for wines; every varietal is grown there. The region is the second largest in France for sparkling wine production. Our resident sommelier will work with you to design a completely custom wine trip. Visits to vineyards and wine caves, private tastings and wine theory classes will be arranged for you based on your wine experience and level of interest, and our contacts in the region. You may also enjoy visiting Combier, which still distills the original Triple Sec in Saumur. We are also associated with a wine school in the region, and can further arrange private classes and visits to vineyards, including working in the fields in the fall if you choose to!
Le Moulin Bregeon has two resident French chefs, Pascal Merrilou and Bernard Levenez. Most classes are taught on site in one of the Mill's two kitchens. If you are working with a guest chef, they may teach at the Mill or we may visit their restaurant/pastry shop and work with their staff.
Pascal specializes in regional country cuisine, relying on his own produce from the Mill's organic gardens. Bernard is from Brittany and grew up in a restaurant, and specializes in Briton style baking and confisserie.
We also work with a variety of chefs in the region, who work with guests at the Mill, or at their own restaurants, bakeries or patisseries on request. We work with extremely talented, helpful and knowledgeable Michelin rated chefs, Relais & Chateau chefs, and top pastry chefs/master bread bakers throughout the region (primarily Saumur and Angers).
Every year we add more chefs into our network on contacts -- mostly because guests ask us for more experiences. For example, we added in a charcuterie specalist, Chef Guy Izambard, when a guest mentioned they would enjoy learning more about charcuterie!
This unique system works because the owners of the Mill, and their friends in the region, are very well connected from a culinary perspective. Our network of guest chefs lets us continuously expand who we work with.
While in the Loire Valley, the "garden of France", you may wish to include culinary-related sightseeing. We typically incorporate visits into your cooking program to include visits to: chateaux with famous historic kitchens/culinary gardens, and to learn more about the source of food and food production. All programs are customized to your interests. In the past, we have visited with chocolatiers, fishermen on the coast, asparagus farmers, and vintners. Whatever you want your trip to France to include, we can fulfill those dreams.
Le Moulin Bregeon is a unique, lovely location. It was lovingly coverted by an artist over 10 years ago from a water driven wheat mill to a luxury country retreat. You will stay where world famous movie stars have also stayed. You will be surrounded by antique candelabras at dinner, eat delicous food all day, and sleep on hand ironed linens at night. The Mill has 5 private guest suites, and can sleep up to 12. Guests stay at the Mill and use it as the base for daily excursions, classes and other activities. Larger groups can be accommodated at the Mill and a nearby chateau.
- 25% non-refundable deposit required to reserve
- Payment in full euros due 45 days prior
- Pay by Paypal, or avoid the surcharge with a direct bank transfer.
Final fees will be determined when your customized itinerary is completed by Kathryn Gordon. It will include all: local transportation costs, room fees, breakfast, dinner with local wines. Service tips, incidentals will not be included.
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Joined InfoHub: Mar 2011
M20864 is a luxury 4-star country retreat in the picturesque western Loire Valley (located on the north side of the river between Saumur and Angers). With five exclusive, private suites, it is the perfect location to enjoy the pastoral French countryside for enjoying the produce of the "garden of France,"...
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