MBI 2001 Student Overseas Educational Program

June 15-28, 2001

Itinerary

Friday June 15

Departure for France, United Airlines #942, leaving Chicago at 5:35 p.m.

Saturday June 16

Arrival in Paris, Charles de Gaulle Airport at 8:20 a.m. Departure by motorcoach to Normandy. Visit of Claude Monet's Home & Gardens in Giverny, where the impressionist painter worked until his death in 1926 at the age of 86. Lunch at the Chateau de Brecourt. Visit of Omaha Beach and the American Cemetery. Check-in at the Relais Mercure in St. Lo for 5 nights. St. Lo was completey destroyed in June 1944 during WWII. Evening at leisure.

Sunday June 17

Morning at leisure. Lunch at Le Mascaret in Heugueuville sur Sienne with Chef Philippe Hardy. His wife Nadia will discuss cheese plate presentations, garnitures and chutneys. Remainder of day for the exploration of the Mont St. Michel, a wonderfully preserved medieval monastery and town built on a tiny island surrounded by tidal flats. First inhabited in the 8th century, it took its current form in the 12th & 13h centuries.

Monday June 18

After breakfast, visit of l'Elevage de la Taute, a traditional fabrication of foie gras, duck magret, smoked magret, confit, rillettes in Saint-Saveur-Lendelin, followed by a visit of Les Etangs de la Champagne, a trout farming with lunch. Afternoon, visits of Ferme l'Hermitiere, a farmhouse production of calvados and cider and Atelier du Cuivre in Villedieu-les-Poeles, one of France's oldest copper workshops. Evening at leisure.

Tuesday June 19 ~ Program at FIM, Centre d'Apprentissage in Agneaux

Visits of Les Jambons du Cotentin, a smoked-ham producer and Camembert Reo, a traditional cheese made from unpasteurized milk. Lunch at La Goniviere. Afternoon, cooking demonstration by Chef Philippe Hardy followed by class participation. Evening at leisure.

Wednesday June 20 ~ Progam at FIM

Morning at leisure. Lunch at Restaurant d'Application of the school. Afternoon, cooking demonstration by Jean-Yves Meunier followed by class participation. Welcome dinner in the ancestral dining room of the Chateau de Canisy, a private Chateau owned by our friend, Comte Denis de Kergorlay.

Thursday June 21 ~ Departure for Paris with lunch in route. Check-in at the Park Hotel Orleans Palace in Paris for 7 nights. Visit to Fauchon, a food emporium and browse at Dehillerin, the cook's source since 1820. Dinner at Restaurant Les Vendanges.

Friday June 22 ~ Early morning visit of Rungis, the largest open market in the world. Breakfast at the market. Visit of Marnier-Lapostolle in Neauphle-le-Chateau. Afternoon, symposium on the cheeses of France and the pairing of wines at Ferrandi, l'Ecole Superieure de Cuisine Francaise. Evening at leisure.

Saturday June 23 ~ Visit of the Palace of Versailles, which was originally built in the 16th century as a simple lodge for Louis XIII. It was expanded into the opulent palace which housed the reigning kings through Louis-Phillipe I. Lunch at the Brasserie du Theatre. Afternoon, visit of the Potager du Roi, the original garden of Louis XIV. Evening at leisure.

Sunday June 24 ~ Entire day at leisure in Paris for sightseeing, shopping and the discovery of the museums.

Monday June 25 ~ Program at Tecomah, a Technical Training Center in Jouy-en-Josas near Versailles. Morning, pastry demonstration by Jean-Michel Girardeau. Lunch. Afternoon, cooking demonstration by Xavier Nastorg followed by class participation. Evening at leisure.

Tuesday June 26 ~ Program at Tecomah Morning, plated desserts demonstration by Jean-Michel Girardeau. Lunch at Restaurant d'Application. Afternoon, cooking demonstration by Jean-Pierre Toulejbiez, MOF, Meilleur Ouvrier of France. Evening at leisure.

Wednesday June 27 ~ Early morning departure for Reims and the Champagne region. Lunch at the Moulin de Verzenay, followed by a visit to Champagne Mumm cellars and seminar. Visit of the Cathedral of Reims. Return to Paris. Evening at leisure.

Thursday June 28 ~ Departure for Charles de Gaulle Airport and flight to U.S., United Airlines #943 leaving Paris at 12:30 pm, arriving in Chicago at 1:35 p.m.

 

~ The MBI Student Overseas Educational Program is offered every June ~

Programs Approved for ACFEI Continuing Education Units

 

Registration Form

Name: _______________________________________________ # of Travelers: _________

Address: ___________________________________________________________________

City/State/Zip: _______________________________________________________________

Telephone #: ________________________________ Fax #: __________________________

  MBI Student Overseas Educational Program, June 15-28 ____

$2,995.00 per person, double occupancy. Single supplement - $450.00

 Make all checks payable to: MBI Tours

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Credit Card Number: _____________________________________________________

Expiration Date: __________________________

Mail to:

MBI Culinary Consulting

1121 S. Clinton Street

Chicago, Il.60607

Reservations

To request space, a $500.00 deposit per person is due with registration. Final balance is due 45 days prior to departure. A confirmation will be mailed upon receipt of your registration. Itinerary is subject to change and cost may vary due to the exchange rate. A Passenger Travel Protection Plan is available upon request from MBI. Culinary Adventures are also available from other U.S. cities with airfare quoted accordingly. Land packages also available upon request.

Let MBI Culinary Consulting be your passport to:

  All Programs Approved for ACFEI 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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