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   Cooking Holiday in France  
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WILDE KITCHEN
. . . discover french country cooking in the Cherbourg Peninsula of Lower Normandy

Wilde KItchenSinéad Wilde Allart opened the doors of her farmhouse kitchen in 2006 to fellow food enthusiasts, amateur cooks and curious travellers. Sinéad’s idea is to share her experience and knowledge of french food – in a country where food is like a national sport and the weekly market a lively meeting place, where there is great pride in the nation’s produce, where time is taken to choose, buy and prepare meals, where eating is a social activity, where fresh, well-prepared food are served on a decorated table and shared with family and friends – l’art de vivre à la française.

Where are we located?

The Wilde Kitchen is located in the Cotentin Peninsula, lower Normandy, only 5 kms from sandy beaches, 3 kms from the nearest market town, 20kms from the ferry port of Cherbourg. We’re located off the beaten track in the small Norman village of Benoistville, in the grounds of an 18th century manoir, La Blonderie, which Sinéad and Philippe began restoring in 2000.

Staying at the Wilde Kitchen

A barn conversion across the garden from the mainhouse provides comfortable accomodation for guests. Choose from what was once the maid’s quarters, the stables or the hay loft.

Staying at the Wilde Kitchen

Sinéad

Irish-born Sinéad studied Home Economics and taught it for a few years before meeting Belgian-born Philippe and moving with him to France. Her time in France has enabled her to add to her culinary repertoire enormously while learning how to speak french, raise chickens and daughters (French-born Ellen and Kate), renovate old houses, fight with local builders, ride a horse and sing a little opera!

She also studied tourism with particular emphasis on World War 2 and the Normandy Landings and trained as a tour guide for the 50th celebration of D-Day in 1994, the year after her arrival in France.

Her years of experience in Normandy will ensure a unique experience for the curious traveller on many fronts.

The Wilde Kitchen

  COOKING HOLIDAYS IN NORMANDY  

The cooking courses

We run one day, three day and six day courses. Please note that all classes are held in english. However, should practising french be a priority, guests will find lots of opportunities to do so.

Non-cooking guests

Non cooking guests are also welcome to stay. The area has lots to offer in terms of visits, history and activities. They are, of course, welcome to join us for after-class meals.

ONE DAY COURSE

Cook simple dishes using local produce in the atmosphere and fun of our farmhouse kitchen – with a soupçon of culture thrown in!

Our one day classes generally begin at 10a.m but if you’re lucky enough to be around on a Monday or a Friday, you may like to join in on a guided tour of the local farmer’s market, either in medieval neighbouring town of Bricquebec or more locally in Les Pieux.

You’ll find the tastiest of artisan foods, sample whatever the passionate producers offer and help choose some really fresh produce for our cookery session.Afterwards, we’ll meet you back at La Blonderie for a hands-on cookery class after which the fruits of our labours will be enjoyed washed down with a glass of local cider/wine.

To give you an idea of what’s on offer, please read one visitor’s account of a market day at the Wilde Kitchen.

FOR FURTHER INFORMATION VISIT WWW.WILDEKITCHEN.NET

THREE DAY COURSE

We generally try to work around François from the 18th century boulangerie when planning a course so while all of the below is included, nothing is written in stone. We’re flexible! Please feel free to contact us to arrange a tailor made course to suit your requirements.

DAY ONE : SUNDAY

Afternoon arrival at La Blonderie. Time to relax a little and explore your surroundings.

A first taste of Normandy follows for Sunday night supper in the form of a Norman cheeseboard with salad, crusty bread, pastries, and wine or some locally produced organic cider. Whle you enjoy your food you’ll also meet with your fellow ‘cooks’ - a perfect introduction to the course.

DAY TWO : MONDAY

8.00 am Continental Breakfast of croissants, bread, cakes, homemade jams and jellies, artisanal apple juice, cereals, fruit and yogurt.

9.00 am Off to Bricquebec, a beautiful medieval town, for the weekly market where we’ll absorb the ambience, pick up some fresh produce for our lunch and sample whatever we’re offered before our first cookery session.

1.30p.m Lunch at La Blonderie

3.30 pm Visit to Le Père Mahieu Ciderie where the best of Normandy’s organic apples are transformed into the most delicious drinks in the forms of cider, pommeau, calvados and apple juice. After a guided tour of the distillary and a walk up to the orchards (weather permitting) we sample the various ciders, calvados, pommeau and apple juice.

Evening free - restaurant recommendations and reservations are made for you where necessary.

DAY THREE : TUESDAY

9.00am Continental breakfast

10.30am Cookery class number two in Sinéad’s Wilde Kitchen. Together we prepare a three course lunch which is enjoyed afterwards washed down with a glass of local, organic cider or wine.

3.30p.m A siesta may be welcome or a chance to visit La Maison du Biscuit where keen shoppers are spoilt for choice. Soaps, souvenirs, cups and saucers, biscuits and cakes, herbs and spices, whiskeys and ciders and lots more are on offer in this fabulous épicerie fine (fine food store) Biscuits which made the Burnouf family fortune may be sampled over a cup of tea/coffee.

Dinner suggestion - reservations made where necessary.

DAY FOUR : WEDNESDAY

9.00 am Continental Breakfast

10.30 am Food preparation – Serious food prepartaion is required for the final cookery (and history) class. Vegetables will be prepared, pork loin will be prepared into Orloff, starters discussed and decided upon and whatever else is necessary for the unique foodie adventure which follows.

12.30 – 2.30 Lunch in local restaurant (formule du midi)

3.00 pm Excursion #3 a full meal is prepared and cooked in an authentic post-revolution (1789) boulangerie oven (bread oven) chez François at La Ferme Auberge. While waiting for bread to rise and the food to cook, François will give a talk on the history of the boulangerie and provide lots of anecdotes for a fun-filled, educational afternoon over a glass of his home made apple juice or cider – a serious treat for lovers of history, terroir and food!

7.00 pm Apéritifs with Francois

8.00 pm Dinner en famille

DAY FIVE : THURSDAY

All good things must come to end alas, so after breakfast we’ll say our goodbyes. You’ll leave laden with recipes, tips and more importantly perhaps, an understanding of life in rural Normandy!

FOR FURTHER INFORMATION VISIT WWW.WILDEKITCHEN.NET

SIX DAY COURSE

DAY ONE : SUNDAY

Sunday afternoon arrival at La Blonderie. Time to relax a little and explore your surroundings.

A first taste of Normandy follows for Sunday night supper in the form of a Norman cheeseboard with salad, crusty bread, pastries, and wine or some locally produced organic cider. Whle you enjoy your food you’ll also meet with your fellow ‘cooks’ – a perfect introduction to the course.

DAY TWO : MONDAY

8.00 am Continental Breakfast of croissants, bread, cakes, homemade jams and jellies, artisanal apple juice, cereals, fruit and youghurt.

9.00 am Off to Bricquebec, a beautiful medieval town, for the weekly market where we’ll absorb the ambience, pick up some fresh produce for our lunch and sample whatever we’re offered before our first cookery session.

1.30p.m Lunch

3.30 pm Visit to Le Père Mahieu Ciderie where the best of Normandy’s organic apples are transformed into the most delicious drinks in the forms of cider, pommeau, calvados and apple juice. After a guided tour of the distillary and a walk up to the orchards (weather permitting) we sample the various ciders, calvados, pommeau and apple juice.

Evening free – restaurant recommendations and reservations are made for you where necessary.

DAY THREE : TUESDAY

9.00 am continental breakfast

Discover the best of Normandy with its rugged coastlines, historical sites, museums, gardens, beaches, villages and much more. Sinéad will share her extensive knowledge of the area ensuring that your trip to Normandy is a truly memorable one.

Explore at your ease, armed with maps, ideas and restaurant reservations.

DAY FOUR : WEDNESDAY

9.00am Continental breakfast

10.30am Serious food preparation is required for the afternoon cookery class. A unique foodie adventure awaits. A full meal is prepared and cooked in an authentic post-revolution (1789) boulangerie oven (bread oven) chez François at La Ferme Auberge.

2.30 – 2.30 Lunch in local restaurant (formule du midi)

3.00 pm Excursion #3 a full meal is prepared and cooked in an authentic post-revolution (1789) boulangerie oven (bread oven) chez François at La Ferme Auberge. While waiting for bread to rise and the food to cook, François will give a talk on the history of the boulangerie and provide lots of anecdotes for a fun-filled, educational afternoon over a glass of his home made apple juice or cider – a serious treat for lovers of history, terroir and food.

DAY FIVE : THURSDAY

Same as day three – you may decide to chill out or explore the area. Whatever the case Sinéad will certainly help you make the most of your stay in Lower Normandy.

DAY SIX : FRIDAY

8.00 am continental breakfast

9.00 am trip to our local farmer’s market in Les Pieux where we’ll stock up on fresh produce for our morning cookery class

10.30 am cookery class

1.30 pm lunch

Suggested Afternoon visit to La Maison du Biscuit, épicerie fine where some last minute gifts and souvenirs may be purchased.

DAY SEVEN : FRIDAY

Continental breakfast

FOR FURTHER INFORMATION VISIT WWW.WILDEKITCHEN.NET

  COOKING HOLIDAY ACCOMMODATION AT LA BLONDERIE  

Located in converted barns in what once were the domestic living areas and hay lofts, across the garden from La Blonderie, the main house, our guest rooms are comfortable and attractively decorated, each with its own style. All have tea and coffee-making facilities, hairdryers, ample parking and free internet access. A perfect base for exploring the delights of Normandy, we encourage guests to stay for the six day course, alternating cookery days with days ‘off’ to visit the area or simply to enjoy the peace and quiet of La Blonderie. Most guests have become acquainted with three-legged Tom, the cat, Gina the Daschund and Java our mare.

Proud to be included in the Lonely Planet 2011, 2012, 2013, 2014 and chosen among the best 200 guesthouses in France in 2013 (Figaro Magazine) La Blonderie can accommodate up to eight people comfortably in our renovated guest rooms.

TO READ MORE VISIT WWW.WILDEKITCHEN.NET

  CONTACT DETAILS  
Wilde Kitchen
La Blonderie
50340 Benoistville
Normandy
France
Phone:
+33 (0)6 03 17 83 73
Email:
info@wildekitchen.net
Web:
www.wildekitchen.net
 
 
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