Walking up to 5 miles throughout the day, standing for up to 2 hours at a time.
At the hotel, select from a tasty buffet with both hot and cold dishes.
Our study leader will join us for a presentation on the history of French gastronomy. French “art de vivre” (the art of living) originated with the ancient Gauls, whose culture valued eating and drinking well. The first French cookbook was published around the year 1350. Louis XIV’s royal garden at Versailles started a craze for fresh fruits and vegetables. Before the French Revolution, there were only a few hundred restaurants in all of France; after, there were thousands. Chefs began refining flavors and tastes, developing ever more elaborate dishes, until the inimitable Auguste Escoffier — preeminent chef of the early 20th Century — modernized and codified many classic recipes. French originality, creativity, and pride in good food continues to the present day. Then, we will have our first cooking class at the Atelier de Chefs. In this class, we will focus on learning how to prepare appetizers, hot and cold.
At the school, we will dine on the appetizer dishes we helped to make this morning.
Next, we will explore Old Lyon, a UNESCO World Heritage Site on foot. As the citation states, “The long history of Lyon, which was founded by the Romans in the 1st century B.C. as the capital of the Three Gauls…is vividly illustrated by its urban fabric and the many fine historic buildings from all periods.” The city prospered as a center of European trade due to its strategic location at the confluence of two great rivers, the Saône and Rhône.
Enjoy a three course dinner with wine.