French and French Gastronomy and Culinary Knowledge Print E-mail


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  To learn or improve the French language while discovering all aspects of French culinary knowledge: literary, historical, practical, festive…

The wealth of the Bourbonnais region - at the gates of the Auvergne, Lyonnais and Burgundy - the welcoming tradition of the town of Vichy, together with the diversity and reputed quality of the work of culinary craftsmen ensure encounters both warm and tasty! Participants will also discover practical notions of culinary heritage, ranging from products to the people who transform them, from the imaginary to the practical aspects, from the landscapes to the art of entertaining.

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        General public, individually and/or in specific groups

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  • 36 lessons of 45 mn - French course
    + self study at the University Multimedia Resource Centre
  • 52 lessons - French Gastronomy and Culinary Knowledge
    Themed conferences, cookery workshops, meals in restaurants, visits to culinary     craftsmen and local producers in a studious, but fun atmosphere. Each intervention is adapted to the language level of the group, to its study and/or professional profile and its objectives.

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  • In summer : 2 weeks, 5-16 July, 2010
  • All year round, “à la carte” programs on request (location, content, duration…) for specific groups according to needs.

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  • 15 levels available at all times
  • 10-15 people maximum per group
  • Test on arrival and placement in classes according to level

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       8 people maximum per group

  • Conferences: history of French gastronomy, traditional and country recipes, wine, bread and cheese, labels, restaurant reviews and guides, great French chefs from the 19th century onwards
  • Cookery workshops: traditional and country dishes, oenology, making pastry, making chocolate, creative cookery
  • Visits: the Vichy market, farming and making of foie gras, bakery, pastry shop, wine grower, chocolate maker, meeting and cooking with the chef in a gourmet restaurant
  • 2 lunches, 1 dinner: in a gourmet restaurant, in a set menu restaurant, in a brasserie

        Detailed program on request

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        At the end of the course, students receive a certificate co-signed by CAVILAM and the
        Hotel & Catering training centre, the course co-ordinator and the ‘Chef’.

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CAVILAM
Language School, world-recognised, specialised in teaching French as a foreign language

Sophie Laurenceau
Conception and co ordination of the “French Gastronomy and Culinary Knowledge” programme, Lecturer.

Sophie Laurenceau, associate lecturer at Francois Rabelais University in Tours, holds a Master’s degree in History and Food Knowledge. She is a gastronomy journalist.
Thesis: The French Chef Raymond Olivier (1909-1990)
She remains strongly attached to product quality, to the recognition and the promotion of the know how and talent of producers and culinary craftsmen. As an advisor on tourism and gastronomy, she defends culinary heritage as well promoting enthusiasm for innovations.

The Hotel & Catering Training Centre (CFH) of the Chamber of Commerce and Industry for Moulins-Vichy
Cookery workshops

The CFH conforms to the European application standards and offers training courses leading to diplomas for the main professions in the hotel & catering trade. The centre comprises a main kitchen, a vegetable kitchen, a pastry ‘laboratory’, as well as a wine-tasting room and a restaurant. The teaching staff is made up of trained and recognised professionals with a vested interest in the evolution of teaching methods and in passing on their knowledge and passion to future professionals and enthusiasts alike.

Maison Décoret
Gourmet meal and meeting the ‘Chef’

Jacques Décoret is one of the most prominent French chefs who comes from the Vichy region.
He spent several years working with famous chefs (Lorrain, Troisgros, Passart, Marcon).
Native to the Vichy region, he opened his first restaurant in 1998 and won the “Best Workman in France“ award.
In the autumn of 2008, he opened his latest venture “Le Chalet” situated in the heart of the spa town of Vichy.

The quality, creativity and technicality of his wonderful cooking has been unanimously acclaimed both in France and abroad (1 star in the 2008 Michelin guide, 2 Espoir stars, and 3 marks of 17/20 in the 2009 Gault &Millault). He is widely-recognised by gourmets and food-lovers who regularly hasten to Vichy to discover and re discover the talent of this creative and endearing chef.

Craftsmen, restaurant owners and local producers

Location:
 - French courses: CAVILAM – 1, avenue des Célestins – 03200 Vichy
 - Cookery workshops: Vichy Hotel & Catering Training Centre -
Centre de Formation Hôtelière de Vichy – 5, 15 rue Montaret - 03200 Vichy

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        Course dates 5-16 July 2010 (opening of program: 8 participants):       
        French + French Gastronomy: 1530 € / 2 weeks
        (French lessons, gourmet meals, visits, tasting, conferences)
       
        Enrolment fees: 55 €

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- © CAVILAM 2010 -