~
Culinary Adventure To Lyon ~
Bocuse
d’Or & World Pastry Cup
January 24-31, 2003
In January 2003, the culinary world will “rendez-vous” in
Lyon, France. MBI is proud to present its special adventure packages for your
opportunity to witness the Bocuse d’Or World Cuisine Contest and the World
Pastry Cup in conjunction with SIRHA, the 11th International Hotel
Catering and Food Trade Exposition. Chefs, pastry chefs, gourmets and friends,
MBI is your passport to these international culinary events. For the Bocuse
d’Or 2003, Hartmut Handke, CMC, Chef-Proprietor, Handke’s Cuisine, Columbus,
Ohio www.chefhandke.com will
be representing the United States and will vie for the coveted Bocuse d’Or.
Chef Charlie Trotter, Charlie Trotter’s in Chicago has been chosen as the U.S.
judge representative for this event.
Friday,
January 24
- Departure for France, United Airlines #1537, Columbus, Chicago,
departing Columbus at 1:50 pm, arriving Chicago at 2:09 pm; connecting to
Lufthansa #431 Chicago/Frankfurt, departing Chicago at 4:05 pm.
Saturday, January 25 - Arrival in Frankfurt at 7:10 am with connection to Lyon,
Lufthansa # 4124 Frankfurt/Lyon, departing Frankfurt at 9:05 am, arriving Lyon
at 10:20 am. Upon arrival in Lyon, transfer to the Hotel Royal, Place Bellecour
for 6 nights. Remainder of day at leisure. Welcome dinner at l’Ostellerie du
Vieux Perouges in Perouges, www.ostellerie.com, a medieval fortified village which was originally founded
long before Caesar’s invasion of Gaul.
Sunday, January 26 - After breakfast, guided visit of the Vieux Lyon, the
Traboules, the painted walls and the 17th century Basilica of
Fourviere situated on a hill overlooking the city. Departure to the Beaujolais region
with lunch at Restaurant Au Chapon Fin in Thoissey & visit of Le Hameau du
Vin, Georges Duboeuf in Romaneche-Thorins. Return to Hotel Royal. Evening at
leisure.
Monday, January 27 - After breakfast, transfer to EurExpo to stroll SIRHA, the
11th International Hotel Catering & Food Trade Exposition and
the 2nd day of the World Pastry Cup with announcement of the winners
or entire day for sightseeing, shopping and the discovery of Lyon’s rich
history. Dinner at l’Ecole des Arts Culinaires et de l’Hotellerie in Ecully,
the famous school of Paul Bocuse.
Tuesday, January 28 - After breakfast, departure for EurExpo to witness the 1st
day of the Bocuse d’Or World Cuisine Contest. Return to Hotel Royal. Evening at
leisure.
Wednesday, January 29 - After breakfast,
departure for EurExpo, 2nd day of the Bocuse d’Or competition,
culminating with the announcement of the winners. Evening at leisure or Bocuse
d’Or Gala Dinner (advance registration required & tickets available through
MBI).
Thursday, January 30 - Feast your
eyes on the fresh local bounty during a morning visit of the covered market, La
Halle de Lyon while enjoying breakfast “Machon Lyonnais” at Restaurant Les
Gones. Visit of Bernachon, a family owned chocolatier. They roast their own
cocoa beans and use the finest ingredients to create an array of chocolate that
will ruin you for anything else. Remainder of day at leisure for sightseeing,
shopping & the discovery of Lyon’s rich history. Farewell dinner at
Restaurant Paul Bocuse, 3-star Michelin since 1965 www.bocuse.com
Friday, January 31 - After
breakfast, transfer to airport for return flight to U.S.
* While in Lyon, MBI can make your restaurant
suggestions & reservations.
~ Optional Travel Plans ~
Why not extend your stay in France after the Bocuse d’Or, and step back in history and experience life in the “Valley of the Kings.” Be a part of an exciting post tour journey to the Loire Valley that will include a very unique experience….
A Truffle Hunt!
Friday, January 31 - Departure for Saumur. In route, lunch at Le Grenier a
Sel in Montlucon www.legrenierasel.fr. Check-in for 2 nights at Hotel Anne d’Anjou, an 18th
century mansion in Saumur www.hotel-anneanjou.com Dinner at Restaurant Les
Menestrels.
Saturday, February 1 - Early visit
of the farmer’s market in Saumur. After breakfast, visit of La Petite Marquise,
a confiseur that produces blue chocolate "Quernon d’Ardoise" as Anjou
is the only French region for slate production. In the Chateau d’Angers, view
one of France’s finest medieval tapestries woven between 1375 & 1378. It
tells the story of the Apocalypse depicting battles between hydras &
angels. Lunch at Le Pinier, a Foie Gras Farm in Nueil-sur-Layon. Return to
Saumur for a visit & degustation at Bouvet-Ladubay in St. Hilaire-St.
Florent www.bouvet-ladubay.fr.
Visit & dinner at Chateau de Brissac, one of
the tallests chateaux in France with its 7 floors and over 200 rooms. Today, it
is inhabited by the 13th Duke of Brissac & his family www.chateau-brissac.fr.
Sunday, February 2 - Morning at leisure before departure for Tours.
Visit & lunch at La Cave aux Moines, an underground mushroom & escargot
farm in Treve-Preban. Visit of of Chenonceau, a romantic pleasure palace &
one of the most beautiful of the Loire Valley’s Chateaux. Built between 1513 &
1521 by Thomas Bohier, Chenonceau is one of the jewels of renaissance
architecture www.chenonceau.com. Check-in at the beautiful Chateau d’Artigny, built
for the famous parfumeur Coty in the XVIII century in Montbazon. www.artigny.com Dinner at the Chateau.
Monday, February 3 - After
breakfast, departure for La Roche Clermault & a visit of Ferme Vazereau
& a degustation of goat cheese & Chinon wine. Lunch with Alain & Yannick
Monnier at
Domaine Noire in Marigny-Marmande. Afternoon, we
will search for truffles with the owner’s specialy-trained dogs, Paco, Isa
& Glouti at their domaine, followed by a visit & wine tasting at Maison
Couly-Dutheil in Chinon. Our journey will conclude with dinner at l’Auberge du
Val de Vienne in Sazilly with Jean-Marie & Florence Gervais, where the
“truffle” will be queen on the menu.
Tuesday, February 4 - After buffet breakfast, departure for Paris. In route,
visit of the Romanesque Cathedral of Chartres with casse-croute www.chartres-csm.org.
Upon arrival in Paris, check-in for 2 nights at the elegant
Hotel Lutetia in the St. Germain district, opposite the oldest department store
in Paris, Au Bon Marche. www.lutetia-paris.com. Remainder of afternoon & evening at leisure.
Wednesday, February 5 - After breakfast, cooking demo at Ferrandi, l’Ecole Superieure de Cuisine
Francaise with tasting. Remainder of day for shopping, sightseeing, museums
& the discovery of Paris, “the City of Light.” Farewell dinner at
Restaurant Petrus with Bernard Leprince, MOF 1996 & coach for Hartmut
Handke & the Bocuse d’Or 2003.
Thursday, February 6
Early departure for Roissy Charles de Gaulle Airport, UA
#943 Paris/Chicago, departing Paris at 11:20 am, arriving Chicago at 1:35 pm;
connecting to UA #1414 Chicago/Columbus, departing Chicago at 5:50 pm, arriving
Columbus at 8:00 pm.
~ Registration Form ~
Name:
_________________________________________________ # of Travelers: ____
Address:
________________________________________________________________
City/State/Zip:
___________________________________________________________
Telephone #: __________________________ Fax #: _____________________________
Email:
_________________________________________________________________
Make all checks payable to: MBI Tours
___ Check ___
Visa ___ MC ___ AE
Credit Card Number: _______________________________________________________
Expiration Date: ___________________________
Mail to:
MBI
1121
South Clinton Street
Chicago,
Illinois 60607
312-663-5701/5702
Fax
email:mbi@worldofmbi.com
website:www.worldofmbi.com
Bocuse d’Or & World Pastry
Cup, January 24-31 ___
$1,995.00 per person, double occupancy. Single supplement
- $360.00
Excursion to the Loire Valley & Truffle Hunt,
January 31-February 6 ___
$2,295.00
per person, double occupancy. Single supplement - $510.00
Bocuse
d’Or Gala Dinner, January 29 ___
$175.00 per person
The
Bocuse d’Or & World Pastry Cup culinary package includes: round-trip airfare, 6
nights hotel accommodations at the Hotel Royal with breakfast, airport
transfers in Lyon, ground transportation to EurExpo & the competitions with
V.I.P. pass, meals & visits as per the itinerary and a commemorative Bocuse
d’Or magnum of Georges Duboeuf Beaujolais wine.
~ Rerservations ~
To request space, a $500.00 deposit per person is due with
registration. Final balance is due 60 days prior to departure. A confirmation
will be mailed upon receipt of your registration. Itinerary may be subject to
change. This culinary adventure is available from other U.S. cities with
airfare quoted accordingly. Land packages only & extended stays in Paris,
other cities in France or Europe also available upon request.
~ Passenger Travel Protection Plan is recommended
& is available upon request from MBI ~
~ Programs Approved for ACF Continuing Education Units ~
For Further Information please call 312-663-5701 * 5702 Fax or e-mail us at mbi@worldofmbi.com
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