“The Conscious Kitchen”
The Importance of gastronomy in the rural economy
Sunday 1st – Tuesday December 3rd, 2019
In these “hands on” master class cookery sessions, the vital contribution that gastronomy can make to the successful development of the economy in country areas, in helping to slow demographic decline and in reducing the carbon footprint, will be made evident. The chefs will prepare with participants original, sustainable recipes, using ingredients which support the initiatives of local suppliers in producing healthy food, in recovering livestock breeds and varieties of native seeds, some in danger of being lost altogether.
Course leaders: Jean Louis Neichel, Miguel Barrera, Bernd Knoller and Rubén Catalán
Sunday 1 December
17:00 Presentation of the course followed by Masterclass I
19:30 Organic extra virgin olive oil tasting with expert Victor Enrique Vidal
21:00 Dinner –Special tasting menu prepared by the Michelin starred chefs
Jean Louis Neichel, Miguel Barrera and Bernd Knöller
Monday 2 December
10:00 Cookery class II
17:00 Cookery class III
20:00 Wine tasting: Regional wines and traditional liqueurs with international Sommelier Raúl Igual
Tuesday, December 3
Breakfast and farewell
n.b. This programme may be subject to changes – Minimum 6 participants.
Price per person:
- Superior double room shared with another participant: € 560
- Non participant in shared room: € 410
- Supplement for single occupancy: € 90
Prices include all classes, tastings, accommodation with full board including Special tasting menu Sunday night, wine, and VAT
Consult prices for additional nights.
More information: +34 978 76 90 15/56 – firstname.lastname@example.org