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 contact us for details and prices.
More 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)."
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