Food dream - Tasting Burgundy

How does seven nights in a chateau in Burgundy with cooking classes, excursions, food and wine sound to you? Seems like a little bit of heaven to me!

The Tastes of Burgundy tour takes foodies on a gastronomic, week-long adventure in Burgundy, France for with one gourmet experience after another, from cooking classes to market visits, barrel tastings and sumptuous dinners. The 2012 tour was hosted by chefs, Andrew McConnell, Executive Chef and co-owner of Melbourne’s Cutler & Co. Dining Room & Bar and Serge Dansereau from The Bathers’ Pavilion on Sydney’s Balmoral Beach.

“The best part of the tour was having access to the freshest in season produce such as wild asparagus, fresh garlic and wild strawberries. The fresh local cheese was also a highlight,” Andrew says.

”The Tastes of Burgundy tour is the perfect balance between visiting the food markets, small producers and cafĂ© and restaurants of the region,” says Serge.

”We were lucky enough to have some amazing produce to work with. White asparagus was in full season and they come in such a range of size and there are many different ways to grow them - it is a product basically unseen in Australia,” explains Serge.

“It is such a wonderful experience having the chance to shop for fresh produce, and then cook for people who share the same passion for food as I do. My favourite dish was cooking the Saint Pierre (John Dory) with sea snail, potato, fennel and saffron,” Serge says.

In May 2013, Tastes of Burgundy will run three weeks of cooking schools in the gourmet region of eastern France, La Bourgogne (Burgundy).

• May 10 - 17, 2013. Philippe Mouchel - Rated as one of the world’s finest French Chefs, Philippe Mouchel partnered with Made Establishment to open P M 24. P M 24 is a one of a kind modern French bistro and rotisserie designed to bring about the return of fashionable, contemporary French dining to Melbourne.

• May 31 – June 7, 2013. Dan Hunter – Dan Hunter is Executive Chef at the Royal Mail Hotel in Western Victoria. Dan has access to his own kitchen garden and small artisan producers throughout the Grampians region. He produces a unique style of food that blends his understanding of modern techniques with and immense respect for nature, produce and seasonality.

Each will include three “cooking days”, involving market visits (Dijon, Beaune and Chalon or Autun), menu design and afternoon cooking classes, culminating in an exquisite dinner each evening. The non-cooking days will be packed full of trips and experiences including; barrel tastings in a stunning 14th century cellar; a visit to a local artisan farm and dining in restaurants ranging from small bistros to the stunning Abbaye de la Bussiere - a former monastery.

The week is all-inclusive, from first arrival and pick-up, seven nights’ accommodation in a beautiful chateau, cooking classes, cultural visits, transport for the week, all meals, wine, champagne and return transfers to for onward travel. All Inclusive Tour - AUD$9,000 per person.

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