The CSCA Introduces Pastry-Focused Culinary Excursion to France — Lyon, Epernay, Versailles, & Paris
March 1 - 12, 2013
$3995.00 (Land Only)
[September 10, 2012] The Cambridge School of Culinary Arts is pleased to announce a one-of-a-kind opportunity for pastry students, pastry arts professionals, and food enthusiasts to travel to France with Master Pastry Chef Delphin Gomes.
The excursion runs from Friday, March 1 (departure) through Tuesday, March 12, 2013 (return). The trip includes tours and stays in Lyon, the Beaujolais and Champagne regions of France, Perouges, Nuits St. Georges, Epernay, Beaune, Versailles, and Paris.
Led by The CSCA's Master Pastry Chef Delphin Gomes, along with the School's Director Roberta L. Dowling, the trip tours cultural, historical, and culinary sites through these regions and cities.
- March 1, 2013
Departure from Boston's Logan Airport (or other regional airport) to Lyon, France. Trip participants are responsible for their own airfare fees, taxes, and arrangements. Arrival window will be determined with an attempt to accommodate all travelers.
- March 2, 2013
Arrival in Lyon. Bus transfer to Hotel Ibis Perrache.
The afternoon includes a guided visit of Vieux Lyon, especially the ancient city passage ways, painted walls, and 17th-century Basilica of Fourviere, and a Roman theatre. Welcome dinner is at l'Atelier d'Yvonne, a popular Lyonnaise bouchon.
- March 3, 2013
Breakfast is in the hotel and the morning is spent at one's leisure and lunch is on one's own.
Early afternoon bus departure for the Beaujolais region to visit the Huilerie Beaujolais, an ancient mill producing walnut, hazelnut, pistachio, almond, and sesame oils. Later, the group visits the Le Hameau du Vin Georges Duboeuf in Beaujolais with wine tastings.
Dinner is in the medieval village of Perouges. Return to hotel.
- March 4, 2013
The group visits La Halle de Lyon to see an incredible array of meat, poultry, fish, cheese, fruit, vegetables, pastries, and wines. Group enjoys a French market breakfast, Machon Lyonnais, at Chef Yannis' market bistro - served with Beaujolais.
In the afternoon, the group tours Bernachon Chocolatier, which roasts its own cocoa beans, blended with the finest ingredients and creates an exquisite array of chocolates, confections, and pastries - with tastings.
Lunch is at Restaurant Seasons at l'Institut Paul Bocuse. Afterward, there will be pastry demonstrations in the Institute's amphitheater and a hands-on baking class with tasting.
The evening is at one's leisure.
- March 5, 2013
Following breakfast at the hotel, the group departs Lyon for Bourg-en-Bresse to visit a chicken breeding farm of the famous Poulet de Bresse (blue-footed chicken).
Lunch is in Montravel en Bresse.
Depart for Beaune and check into Hotel Ibis. Dinner is at l'Oiseau des Vignes.
- March 6, 2013
Following breakfast, the group departs for Nuits St. Georges. Visits to the Cassissium to learn the secrets of Creme de Cassis, with tastings. Tour and tastings are also held at the La Grand Cave in Vougeot.
Depart for Epernay in the Champagne Region with lunch en route. Check into the Hotel Ibis.
Dinner is at Restaurant La Table Kobus.
- March 7, 2013
After breakfast at the hotel, the group visits the Cathedral of Reims and then visits the Mumm Champagne cellars with tastings.
Lunch is at Brasserie du Boulingrin.
The group visits Patisserie Vincent Dallet in Epernay in the afternoon.
Dinner is at Restaurant Chez Max — 5 courses served with champagne pairings.
- March 8, 2013
After breakfast, the group departs the hotel for Versailles. Lunch is at Brasserie du Theatre in Versailles, followed by a visit to the Palace of Versailles.
Late afternoon/early evening arrival in Paris. The first stop is the famous Bateaux-Mouches to view the magnificence of the "City of Light' from the River Seine.
Check into the Paris-Orleans Palace. Welcome to Paris dinner is at Brasserie Fernand.
- March 9, 2013
After breakfast, the group participates in a hands-on pastry class at Lenotre, with lunch and pastry tastings after class.
Later in the day, the group visits several of Paris' emporiums, shops, and landmarks:
- Fauchon, Hediard, and Laduree
- tours La Petite Marquise pastry chop
- the Eiffel Tower, with breathtaking views of Paris from the top
- E. Dehillerin, a cooks' store established in 1820
Dinner is at the famous Brasserie Au Pied de Cochon
- March 10, 2013
After breakfast, the group spends the morning with Chef Jean Creveaux, MOF 1965 in Combs La Ville to see his artwork of pulled and blown sugar.
The afternoon is free for sightseeing, museum visits, or shopping.
Dinner is on one's own.
- March 11, 2013
Early morning visit of Rungis, Europe's largest wholesale market, with a market breakfast.
Later, the group enjoys wine & cheese parings and pastry demonstrations at Ferrandi, l'Ecole Superieure de Cuisine Francaise.
The group also tours the Basilica de Sacre-Coeur in Montmartre.
Dinner is at Restaurant Chez Eugene, Place du Terte, followed by an evening of cabaret at the famous Moulin Rouge.
- March 12, 2013
Early morning departure from Charles de Gaul airport for Boston.
Trip Includes the following:
- 10 nights hotel accommodations, including daily breakfast (except on March 12)
- Airport transfers and ground transportation by luxury motor coach
- Meals and unique gastronomic dining experiences; professional and cultural visits as per itinerary
- All guided tours and entrance fees
- Culinary and pastry education at Institut Paul Bocuse in Lyon, Lenotre and Ferrandi in Paris
- Recipes, certificates of participation, and a commemorative chef coat
- Taxes, tips, and fees
- 9 Breakfasts, 7 Lunches, 8 Dinners (including beverages)
Trip DOES NOT include the following:
- Personal expenses
- Trip insurance (Insurance can be purchased separately through MH Ross Travel Insurance)
- Participants must confirm by December 31, 2012, with a copy of valid passport and $1000.00 non-refundable deposit
- Final payment is due in full by end of the business day on January 15, 2013.
- Confirmations are sent upon receipt of reservations.
- Itinerary may be subject to change. Travel package cost may be subject to change due to the fluctuation of the exchange rate for the Euro.
- Trip is managed by The World of MBI, Inc., A Taste of France, which is approved by the American Culinary Federation for Continuing Education Hours.
- The CSCA reserves the right to add to or modify this itinerary
- Price of $3995.00 is based on double occupancy. Price is an additional $500.00 ($4495.00) for single occupancy.
Complete the France Pastry Trip Registration form and mail or fax to the following:
Michel Bouit International
c/o Michel Bouit
4428 N. Malden, 1N
Chicago, IL 60640
The France Pastry Itinerary is available in a downloadable PDF
For additional information, contact Julie Burba at 617.354.2020 or email email@example.com.
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