Cook Up A Storm At Michelin-Star Hotel Le Saint-James, Bordeaux With New Classes Available At Le Côté Cours Cookery School




Contemporary gastronomic hotel Le Saint-James, in Bordeaux, France have announced a new special offer - 15% off a gourmet class at their on-site cookery school Le Côté -Cours when you book a stay at the hotel.



The offer is valid to any guests who book a stay in any room at the hotel between now and October 19th 2013 and prices start at €21.25 for children and €38.25 for adult classes.



Le Saint-James, home to Michelin starred Chef Nicholas Magie, and designed by Jean Nouvel, is located on the sloping hills of Bouliac with breathtaking views over Bordeaux city, the vineyards below and the River Garonne.

The hotel comprises of 15 individual, contemporary rooms and 3 suites, all designed to appreciate the panoramic views around the hotel, and with beds positioned to take in the spectacular panorama of Bordeaux.

Set in the conservatory overlooking the citrus garden and bronzes by Marc Petit, the Côté Cours school was designed and decorated in the same spirit as the hotel and was opened in June 2012.

The school is open to all (adults, teens and children) and is a place to learn, enjoy, discover, share, have fun, and brush up on gastronomic skills.

The young and dynamic Benjamin Bonnay, Sous-Chef to Chef Nicolas Magie, leads the classes and imparts his culinary expertise with enthusiasm and virtuosity.

To ensure a friendly, interactive ambience, the open space allows budding chefs to share experiences and sample the gourmet dishes they've prepared.

Fitted with Poggenpohl and Miele appliances, the open plan space is arranged around two large islands in solid white Corian®, large enough to accommodate 12 people.

Themed classes, Old-Fashioned Cooking, Funny Chefs (for children), Oenology and Snacking, Chef's Day, The School is All Yours, and Saint-James Style classes are just a few of the unique cooking experiences on offer.

Guests can also take a 'Chefs Day' where they can visit the local farmers and Libourne Market to purchase the freshest ingredients and cook a three course gourmet meal with the produce.

Côté Cours is available for private reservation for corporate groups and individuals. The school also has a shop with a selection of products from Toc, Chomette & Favor, All-Clad and Roellinger.

Côté Cours is open five days a week with a schedule that offers options for beginners and "seasoned" cuisine lovers, as well as all gastronomy and wine enthusiasts.

Room rates start from €195 during high season for a standard room (Mar-Oct). Breakfast is available for an extra €25.

To book your stay at Le Saint-James and retrieve 15% off a cookery class, please Tel: (+33) (0)5 57 97 06 00 or email: reception@saintjames-bouliac.com


For press enquiries please contact Sophie Hardy on: pr3@perception-uk.com or call 0845 293 2552

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more