logo ecole 3 ponts

French, Cooking and Lifestyle programs
for Group and University

We offer 4 diverse university & group courses, each one not only informative, but great fun too! These are designed for groups of between 12 and 18 people and are provided on demand throughout the year - simply contact us to discuss your requirements.

These courses are ideal for community groups, universities and business team-building programs

1 - Cooking and Gastronomy Course (Universities & Groups)

One of our most popular tours at the Ecole des Trois Ponts, the Cooking and Gastronomy Tour is available in either English or French. Guests arrive on Sunday afternoon, and after settling in, begin their week of culinary delights with the first of several traditional French dinners. On Monday morning the group travels to a country market in the village of Marcigny, where local vendors sell a variety of local meats, cheeses, pastries, household items and clothing. A visit to the world-famous Emile Henry cookware factory and a demonstration at the renowned oil-pressing workshop, J. Leblanc Huilerie, rounds out the mornings activities. After a buffet lunch at the Villa, guests begin the first of 4 half-day cooking classes under our chef's instruction as they prepare the evening meal. Each class prepares starters, main and dessert courses, with lots of hands-on participation.


Excursions during the rest of the week include:

  • Visit to a Cote Roannaise vineyard, with a tour and tasting provided by the winemaker
  • Demonstration at Pilati chocolate/pastry shop
  • Tour of local medieval villages
  • Instructional class in Wine and Cheese Pairing 
  • A gourmet lunch at Château de Champlong

Program fees include accommodation, all meals, cooking classes and excursions. The accompanying group leader is accommodated free of charge. Please This email address is being protected from spambots. You need JavaScript enabled to view it. for details and prices.

2 - Wine and Gastronomy Course (Universities & Groups)

The Wine and Gastronomy Tour is available in English or in French. There's no better way to learn about French wine than to spend a week visiting some of the most celebrated wine regions in France and speaking directly to the winemakers about their techniques. Guests begin their week with a Sunday afternoon arrival at our Villa Beaulieu and enjoy the first of several traditional French dinners prepared by our in-house chef. Dinners throughout the week are specially paired with the wine region studied earlier the same day.

Highlights of this course include:

  • A visit to a local Cote Roannaise vineyard with cellar tour, wine tasting and lunch with the winemaker
  • Day trip to Beaujolais, a visit to the village market of Bois d'Oingt, a cellar tour and tasting at the Chateau du Thil (XII century), lunch at the home of winemakers Odile & Patrick LeBourlay
  • Day trip to Burgundy, visit to the town of Beaune, wine tastings at 2 Burgundy domaines, and lunch with one of the winemakers
  • Additional classes and tastings of wines from Champagne and Bordeaux at the Villa 
  • Enjoy a chocolate/pastry shop demonstration
  • Gourmet lunch at Chateau de Champlong

Program fees include accommodation, all meals, cooking classes and excursions. The accompanying group leader is accommodated free of charge. Please This email address is being protected from spambots. You need JavaScript enabled to view it. for details and prices.

3 - French Language and Gastronomy Course (Universities & Groups)

Guests arrive on Sunday afternoon, and after settling in, enjoy the first of many traditional French dinners prepared by our in-house chef. On Monday morning guests start their first session of group language classes, which will total 15 hours by the end of the week. These are conducted by our professionally trained tutors, providing students with ample opportunity to improve their language skills in a small group setting (maximum of 7 per class). French conversation continues throughout the day and evening as guests speak in French at all mealtimes with the assistance and guidance of our teachers.

3 half-day excursions include:

  • Visit to a local vineyard for a cellar tour and tasting
  • Demonstration at a chocolate/pastry shop
  • Tours of local medieval villages and traditional markets
  • Gourmet lunch at Chateau de Champlong

 These activities enable students to practice their language skills in real-life situations. It’s a great way to expand vocabulary, learn about the area and interact with native French-speakers. A gourmet lunch at Chateau de Champlong tops off a wonderful week learning about the gastronomic traditions of the Roannaise region.

Program fees include accommodation, all meals, cooking classes and excursions. The accompanying group leader is accommodated free of charge. Please This email address is being protected from spambots. You need JavaScript enabled to view it. for details and prices.

4 - French Food Lifestyle & Cooking Course (Universities & Groups)

Nancy Riamon, a state-certified Dietician Nutritionist and Food Engineer, will teach you the secrets of eating healthy and staying slim - the French way! Discover the French way of life and the art of cooking “à la française”. This course demonstrates the impact that the French way of life has on health and how it has been preserved and maintained by the French people. You will also learn about local culture and how to embrace and integrate best practices into your own routine back home. And of course you will learn how to prepare well-balanced, healthy dishes for the evening meal.

It's an action-packed course comprising excursions in the mornings based on a daily theme. These are followed by detailed discussions after lunch, giving you ample time to get to grips with the concepts of healthy French eating and lifestyle choices. In the afternoons, you'll also have cooking classes where you will prepare the evening meal - a fun environment where you will have plenty of hands-on experience and learn amazing tips from our in-house chef.

5 half-day excursions include:

  • Visit to a local market, a cookware manufacturer and oil-pressing workshop
  • Vist and demonstration at the Mons facility (cheese artisans)
  • Tour of Cotes Roannaises wine area
  • Visit to Favrichon, a producer of breakfast cereals using organic, local grains
  • Demonstration at a chocolate/pastry shop
  • Tours of indoor and traditional markets
  • Gourmet lunch at Chateau de Champlong

Course Format:
Morning excursions are every day except Thursday. Excursions are followed by lunch at the villa (except Friday) and after lunch, there is an in-depth discussion session. This is followed by Cooking Classes from 4.30 to 6.30pm on Monday to Thursday. Friday morning's outing is followed by a gourmet lunch at Château de Champlong which will demonstrate how fine cuisine may be adapted to include lighter choices. Dinner is then had back at our villa.

Program fees include accommodation, all meals, cooking classes and excursions. The accompanying group leader is accommodated free of charge. Please This email address is being protected from spambots. You need JavaScript enabled to view it. for details and prices.

nancy-riamonMore about your course leader: Nancy Riamon
State-certified Dietician Nutritionist and Food engineer with 15 years' experience
"Born into a traditional French family, I learned about cuisine at the sides of my grandmother and mother. I love to cook and to eat!At my house, all the meals were prepared by my mother and no processed foods were allowed into the family kitchen. But, like a lot of the women of my generation, I wanted to work and raise a family, so I thought that processed foods would permit me to prepare the daily meals without spending too much additional time in the kitchen. I took some specialized courses in industrial food production in order to become an engineer.However, in discovering the realities of the industry, which sometimes led away from the kitchen and into the realm of chemistry, I decided to focus on biological agriculture. In order to help others to know and understand the risks of an unbalanced and industrialized diet, I became a Dietician Nutritionist. I explain how products are produced, what ingredients they contain and how it is necessary to choose foods that will keep the entire family in good health and protect them in the best way possible from the rising health issues of today (diabetes, obesity and cancer)."