Dordogne Tour

Dordogne Tour

Dordogne

We are excited about our newest Foodie destination.  We will meet in Bordeaux / BOD Airport.  Our home for the week is a 17th century Chateau, nestled in a 184 acre estate in the heart of the Dordogne Region / SW France (nestled between the Loire Valley and Pyrenees mountains).
The property has been beautifully restored to its former glory and will provide us 10 luxurious guest rooms w/ private baths, 2 kitchens to utilize for cooking classes, an outdoor cooking area, fire pit for relaxing in the evening, Indoor  & Outdoor dining area, heated pool, extensive gardens (flower / vegetable) and a private lake stocked w/ Trout for fishing.  Available Games: Table Tennis, Boules, Badminton, croquet and board games.  An assortment of living rooms and lounge/ bar will provide our guests with many secluded areas to relax. For more information on the tours and to reserve a room, please email us at MaryJoBrink@me.com

Dordogne, France Availability - October 7-14, 2022

Bedroom NameRoom Type# of GuestsRate per PersonGuest NameBathroom AmenitiesBed Size
Lily SuiteMaster2€3,600.00Roz & Charlie (5th trip)Tub & ShowerKing
PeachDeluxe2€3,500.00Elaine & Greg (3rd trip)ShowerKing
Poppy SuiteMaster2€3,600.00Carole & Jim (4th trip)ShowerKing
WisteriaDeluxe2€3,500.00Kris & Dale (3rd trip)ShowerKing or 2 Twin beds
RoseDeluxe2€3,500.00Cindy & Brad / HoldTub & ShowerKing
Lavender SuiteMaster2€3,600.00Patti & Steve (3rd trip)Tub & ShowerKing or 2 Twin beds
Almond SuiteMaster2€3,600.00Madeline & Charlie (2nd trip)ShowerKing
FigTraditional2€3,400.00Dave & Donna (5th trip)ShowerKing
OliveDeluxe2€3,500.00Debbie & Sue (3rd trip)Tub & Shower2 Twin Beds
WalnutTraditional2€3,500.00Beth & Jo (2nd trip)ShowerKing or 2 Twin Beds

Please note the Dordogne property is closed in 2023 for major renovations and we hope to return there in 2024. We will keep you informed.

Dordogne Weekly Itinerary

Day 1: Meet at BOD Airport – 11am – Sight seeing / lunch in St. Emilion, wine tasting Chateau Bernateau.  Arrival Villa late afternoon.  

Day 2: A Prehistory Day in the Vezere Valley

Explore  the village of Les Eyzies, visit to the PIP (Pole International de la Prehistoire), presentation of prehistory in South West France, particularly in the Vezere Valley, drive up the Valley with commentary on remarkable sites en route. Lunch in Montignac, followed by afternoon visit to the Lacaux IV Cave replica. 

Day 3. Bastide and a Walnut Farm. 

Morning visit to the Castelnaud Walnut Farm and a pause for lunch followed by a walking tour around the village of Bastide village of Domme. 

Day 4: The Wonderful Dordogne River and Valley:

Morning  visit to the village and Medieval Fortress of Beynac, then on to the village of Roque Gaga’s for an afternoon excursion on the Dordogne River on a flat-bottomed boat known as “a Gabarre”, a replica of the boats used for transporting goods on the Drive to Castelnaud.

Day 5: Morning market Le Bugue for mystery basket menu afternoon visit to the historical town of Sarlat / walking tour around the old town with free time in the afternoon for exploration or shopping.

Day 6: Relaxing Day / Dinner off property Restaurant de la Poste.

Day 7: Josephine and a Goose Farm
We’ll end the week learning all about the regions geese and the afternoon visiting the estate and gardens of Josephine Baker.  Ms. Baker (an American Born French Dancer) received the Resistance Medal for her heroism during the German occupation of France and recently received the Paris burial honor.  Her Chateau des Milandes was the recipient of the “Madison des Illustres” in 2012.

Day 8 Depart Villa 8am – to Bordeaux BOD – book return flights after 11:30am

Dordogne Weekly Dinner Menu and Cooking Classes

Day 1 – 
Chef Michael’s Welcome Dinner

Day 2 – 
Filet of Beef – black truffles, Bergerac wine reduction, buttered crouton
Local Greens – shallot-walnut dressing, goat cheese, homemade thyme crackers
Honey Seared Duck Breast – Pommes Sarladaise, sauce Monbazillac
Walnut Tart

Day 3 – (Sous Vide Day)
Sous Vide Chicken “Coq-au-vin”
Garlic Soup
Sous Vide Pork Tenderloin – sauce Perigueux (truffles, Madeira, foie gras)
Walnut Parfait

Day 4 – 
Dinner Off Property

Day 5 –
Beet Puree – goat cheese ice cream, asparagus and seasonal vegetables
Vichyssoise
Duck Leg Confit – Monbazillac poached fruit, Anna potato crisps
Chocolate-Hazelnut Dacquoise

Day 6 – 
Mystery Basket Dinner – ingredients from a trip to the local farmers market

Day 7 – 
Cassoulet
Salade Perigourdine – smoked duck breast, foie gras, potatoes, baby greens, vinaigrette
Walnut Crusted Cod – beurre blanc
Strawberry Charlotte – lady fingers, custard, whipped cream

For more information on the tours and to reserve a room, please email us at MaryJoBrink@me.com

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Chef Michael
ChefMichaelSalmon.com

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