MBI International Culinary Study Program in France
Paris & the Champagne
Region
March 14-21, 2008
Friday,
March 14
Departure
for France, Air France #51 leaving Chicago at 6:40 pm.
Saturday,
March 15
Arrival
in Paris, Charles
de Gaulle Airport at 8:50 am. Upon arrival in Paris check-in for 6 nights at the Quality
Hotel Paris Orleans. Afternoon, Paris
orientation and enjoy a Seine
River cruise on the
famous Bateaux-Mouches. Welcome Dinner at Brasserie Fernand
with orientation.
Dress code: Business casual
Sunday,
March 16
The
entire is day free for sightseeing, shopping and the discovery of Paris’ many museums.
Monday,
March 17
After
breakfast, departure for Ferrandi, l’Ecole Superieure de Cuisine Francaise in Paris,
France’s
nationally accredited hotel/restaurant school. Under the umbrella of the Paris
Chamber of Commerce & Industry, Ferrandi provides
the highest level of culinary training available in France.
- Lab - Parisian
Bistro Cooking. Lunch/Degustation.
- Afternoon pastry demo
- The Art of Plated Desserts.
Dress code: Full chef uniform
Free
evening
Tuesday,
March 18
Early
morning: Visit of Rungis, the largest wholesale market in Europe
with breakfast at the market. Return to Paris
for a visit E. Dehillerin, a cook’s shop that dates back to
1820.
Dress code: Casual pants or jeans; closed toe
shoes, please no sandals or tee-shirts
Afternoon: Ferrandi,
l’Ecole Superieure de Cuisine Francaise
in Paris.
- Presentation and
tasting, the Discovery of French Cheeses & Wine Pairing.
Dress code: Full chef uniform
Dinner at the famous Brasserie Au Pied de Cochon in the old market district to enjoy their
traditional Soupe a l’Oignon
Gratinee.
Dress code: Business casual
Wednesday, March
19
After
breakfast, departure for the Champagne region
and a visit of the Cathedral of Reims.
Presentation of Champagne Mumm & visit of their cellars in Reims Lunch at the Moulin de Verzenay
overlooking the Mumm vineyards. Early evening return
to Paris. Free
evening.
Dress code: Casual pants or jeans; closed toe shoes, please no
sandals or tee-shirts
Thursday, March
20
After
breakfast, departure for Neauphle-le-Château
and a visit and tasting at Grand Marnier-Lapostolle.
Lunch at Brasserie du Theatre in Versailles. Afternoon visit of the Palace of Versailles, which was originally
built in the 16th century as a simple hunting lodge for Louis XIII. It was
expanded into the opulent palace that housed the reigning kings through Louis
Philippe I. Farewell dinner at Restaurant
Les Vendanges with presentation of diplomas.
Dress code: Business casual
Friday, March 21
After
breakfast departure for Charles de Gaulle Airport for return flight to U.S., Air France #50 leaving Paris
at 1:15 pm, arriving Chicago
at 4:35 pm.
Program
includes: round-trip airfare from Chicago (airfare also
available from other major U.S. cities), ground transportation by deluxe motor
coach & transfers, 6 nights hotel accommodations with daily breakfast,
unique gastronomic dining experiences & professional/cultural visits as per
the itinerary, all taxes & tips, 1 ½ day hands-on study & lectures at Ferrandi, course materials, recipes & diploma, metro
tickets, 1 museum pass in Paris & 1 French telephone card.
Reservations: A deposit is due with registration. Final
payment is due 90 days prior to departure. A confirmation will be mailed upon
receipt of your registration. Extended stays in Paris
or other destinations in France
or Europe are available upon request to MBI,
Inc. The cost of the program is subject to change due to the fluctuation of the
exchange rate for the Euro.
~ A Passenger
Travel Protection Plan is recommended & is available upon request from MBI
~
(See info
& link on home page)
~ Programs
Approved by the American Culinary Federation for Continuing Education Units ~
For
availability & pricing
Call The World of MBI at
773-769-1790
or email mbi@worldofmbi.com