"This course exceeded my expectations - full of new ideas and professional tips, and was thoroughly enjoyable. I have been recommending rue du Lac to everyone who wants to improve their cooking or just wants a fun week away filled with good food, good wine and good company!" Ben, UK

the course the chef the house bookings
Sample course: day 1: Sunday
Guests will be picked up from Lyon (St. Exupéry) airport (approx 1 hour transfer time to rue du Lac), Mâcon-Loché TGV or Mâcon-Ville rail stations (approx. 15 mins transfer). Guests using their own transport should arrive by 6pm at the latest. You will be welcomed with a soothing drink by Chef Robert Ash. After you have settled in your room, a delicious supper will be served at 7.30pm. This meal, in common with all others at rue du Lac will be accompanied by selected wines from Burgundy and the Mâconnais region.

Day 2: Monday
Breakfast served from 8 to 9.30 am. At the beginning of the course, participating guests will be presented with a welcome pack including recipes, personalised folder and an apron (to keep). First hands-on class at 10am for lunch of Bar à la Crème de Fenouil avec ses Pommes Dauphinoises (roast fillet of sea bass, cream fennel sauce and potatoes Dauphinoise) followed by Tarte Tatin - plus a preparatory lesson for Confit de Canard (duck confit). Lunch will be served at the house at 1pm. The afternoon session features Saumon en Papillotte (salmon in paper parcels) and a selection of desserts including Italian Biscotti. Dinner will be served at 7.30pm.

Day 3: Tuesday
Breakfast. Morning practical class of Oeufs Carême (devised by Queen Victoria's personal chef) followed by Confit de Canard. The accompanying lesson is for Profiteroles au Chocolat. Lunch at the house at 1pm. Afternoon optional visit to le Hameau du Vin wine museum at Romanèche (about 10 mins away) for tour and tasting. Followed by a visit to Maison Jacoulot nearby, makers of crème liqueurs and eaux-de-vie. Dinner at the house at 7.30pm.
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Day 4: Wednesday
Breakfast. We set off early for Lyon – one hour's drive – to visit the rightly-celebrated les Halles market. Fish and shellfish (including three oyster bars), meat, cheese, wine, bread and patisserie, vegetables, confectionery, spices; it's all here in very high quality. Alongside is a specialist kitchen equipment shop. We lunch at an excellent restaurant in central Lyon. Return to the house around 6pm for supper at 8pm.

Day 5: Thursday
Breakfast. Morning class: preparation of lunch - Pintade Rôtie avec Pancetta, Rosti et Sauce Chanterelles (guinea fowl wrapped in pancetta with rosti potatoes and chanterelle sauce) followed by Millefeuille de Fraises (strawberry millefeuille) or Mousse au Chocolat Grand Marnier. Lunch at the house at 1pm. Afternoon optional trip to the wineries of Pouilly Fuissé and St. Véran. Dinner at the house at 7.30pm.

Day 6: Friday
Late breakfast and morning at leisure. The Chef will be available throughout the morning for review of the recipes and techniques. During the morning we shall return guests to Lyon airport or either of the Mâcon rail stations. Guests leaving by air can alternatively be taken to the centre of Lyon if requested - there is a new express tram service from there to the airport, thus allowing several hours in this fascinating city before an evening flight. Guests using their own transport should ensure their departure by midday.

Note: though the daily programmes shown here are typical, the actual dishes prepared will vary from week to week according to market supply. My intention is for us to use the very best and freshest ingredients, and to demonstrate as many useful techniques as time allows.
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FREE You can download and print an 8-page course guide and selection of recipes from Robert Ash at rue du Lac by clicking here

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