A relaxed friendly hands-on cooking holiday in the Dordogne, France
T: 0033 (0)553 302405             M: 0033 (0)622 655789             Bombel, 24290, St Amand de Coly, Dordogne, France              Google Maps

Five Day/Five Night Residential

Cooking Holiday

Thinking of coming on a cookery course? See us in action first...

Our five day/five night cooking holiday runs from Monday afternoon to 10am the following Saturday.

Our chef, Jim Fisher, tells you how it pans out...

You'll have a great time with us at Cookinfrance: we are relaxed, friendly and very positive about food. Simply put, we believe that food is good, and that cooking should be fun!

The course here covers all aspects of cooking, and we happily accept anyone from keen amateur to budding professional.

Knife skills, sauce-making, market visits...

Designed to cover as many facets of food and cooking as can be fitted into the week, your five day residential cooking holiday will also include visits to markets and other food-related venues.

Aimed at preparing and cooking real food for our own lunch and dinner, most of what you learn during the day will be put to the acid test at the dinner table.

A great value all-inclusive cooking holiday...

The cost of our five day cooking holiday includes:

Monday arrival and a complementary evening meal...

Arrival is during Monday afternoon whereupon you'll get to know your fellow guests over pre-dinner drinks and a complementary evening meal (don't worry, you don't have to cook this one!).

Cooking your own lunch and dinner...

Over the next few days, interspersed with tea and coffee breaks, you'll prepare and cook your own lunch. Then, it's back to the 'grindstone' for more hands-on cooking, again dotted here and there with the odd break.

At the end of the afternoon you can finally pat yourself on the back and have a well-earned rest (or do a bit of sight-seeing, or have a stroll around the area).

In the evening, we'll reassemble over a glass or two of wine, then, to complete our meal, we'll plate-up and serve.


After a breakfast of steaming coffee and fresh croissants, it's off to the kitchen where I will briefly demonstrate some of the techniques you'll be putting into practice throughout the day.

However, most of the prep will be done by you as it's the best way to learn.

"For me, the best part about Cookinfrance was the hands-on, learn-by-doing method of instruction. The course was all that I hoped it would be." (Pat Broering, California)
More Great Testimonials

Wednesday: Sarlat market...

On Wednesday morning we have a bit of a rest, but spend the time wisely with a trip to nearby medieval Sarlat and its wonderful market. Here, we'll maybe pick up some produce to bring back and cook for lunch.

After lunch, Wednesday either continues with more cooking or you can just chill out and enjoy this lovely part of France.

Wednesday evening is your time to do with as you please, meaning: I won't be around cracking the whip! So you can go out to any one of the hundred or so restaurants and auberges in the area.

If you don't have your own transport, please feel free to rustle up a cosy meal here using the CookinFrance kitchen and any ingredients you bought during the morning's market visit.


A full day's cooking preparing the days' dishes.


This is when you get to put everything you've learned to the test when you cook the two course evening meal.

You'll form into two groups and, under the guidance of either Liz or myself, plan, prepare, cook and present your chosen course.

Later, Lucy and I will join you for what is effectively your last meal at Bombel - a farewell celebration!

The food you could be cooking...

The Dordogne is a veritable hub of gastronomy; duck, for instance, is King here with dishes such as

Other local dishes include:

"We asked that the menu be "local fare" and it was. Jim didn't assume his student's cooking knowledge and stepped in to help at any given time."
(Susan Devine, USA)

More Great Testimonials

Dishes from the Provence and around the Med...

The list is endless...

Above are just a few examples of what we do at Cookinfrance. I will tailor the course to you and the other guests, so, if there is anything else you need to know or just want a chat about any aspect of the course, please don't hesitate to contact me by email, or phone: 0033 (0)553 302405.

Want a second opinion..?

If you'd like to know more in the form of an independent source you can read two articles (1 & 2) written by a food writer who attended a recent course. And please do have a read of our great testimonials.

(all prices include VAT at just 5.5%)
How to pay 
Terms and Conditions
All inclusive Five Day/Five Night residential cooking holiday
(per person, based on two people sharing a room):

One, Two, Three & Four-Day multi-day courses
(Per person, per day.  Additional B&B accommodation available on request. Evening meal €17 per day - eat what you cook!):

Non-cooking friend or partner
(Five day/five night - lunch @ €12 & dinner @ €17 per person per day):

B&B accommodation
(1/2/3 Day courses - at venue or local B&B. Per person, per night):

Return rail transfers (Per person. Agreed times only - see below. Email us prior to booking tickets):

Single occupancy supplement (5 day/5 night) for an exclusive en-suite room all to yourself (waived when sharing):

Cooking & Painting holiday
(Five day/Five night residential.  Day courses from €130):

We pick you up in our own seven-seater vehicle each Monday afternoon and drop you off the following Saturday morning. Destinations include Limoges airport, and Brive la Gaillarde and Sarlat train stations (see details of our airport and rail transfers).

If you want a transfer at another time or on another day, please EMAIL US or Tel: 0033 (0)553 302405 in order to discuss the possibilities.

Transfers are conducted on a first come first served basis. Detailed dates and times are to be agreed with us prior to booking your travel arrangements, so please do not book tickets until you've agreed them with us.

Accommodation is normally on-site, but, under exceptional circumstances, 1 & 2 day guests may be accommodated at a very pleasant nearby B&B 5km away.

The optimum number of participants on a course is six, but sometimes we have fewer than that and have occasionally taken up to ten.

The itinerary may be subject to change according to the seasons and local weather and is variable in order to take advantage of regional festivals and holidays.

Want to bring a friend or partner?

Do you have a non-cooking friend or partner who would like to come along?  No problem - non-cooking guests are very welcome and, what's more, the price is about half that of the cook's rate and they'll get to taste all the lovely food!


Booking is easy, and only an email or phone call away, so why wait?  Strike while the iron's hot - book a cooking holiday in France now and share an experience you'll never forget!




Self-catering holiday accommodation

Just want a relaxing holiday?

See our holiday home rental page or email us now!


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Order a gift voucher now and recieve it today!

The perfect gift - a fun 'n' friendly hands-on cooking course in France.

Order your gift voucher now and receive it today!

Infinitely flexible and valid for up to a year from the date of purchase, a Cook in France gift voucher covers our full range of courses.

So, make someone's day a special one - order a gift voucher now and we'll get it to you today!

5 Day/5 Night Cooking Courses Include:

  • Expert hands-on tuition with British chef

  • All courses conducted in English

  • All cooking ingredients, equipment and aprons

  • A continental breakfast each day

  • Lunch each day

  • Dinner
    (Monday, Tuesday, Thursday & Friday)

  • Tea, coffee and wine

  • An evening meal on the day of your arrival

  • En suite centrally-heated accommodation

  • Recipe pack containing all the dishes cooked during your stay

  • Entrance fees to places visited

  • Private and secluded pool

  • Internet and Email

  • Want to be sure? Read our great testimonials

    Some of the things you'll be doing on the cooking course:

    Learn how to cook pastries, breads and soups

    Select and prepare the best fish and shellfish

    Butcher common joints of meat

    Cook classic French and Italian sauces

    Construct modern dressings

    Master the art of stylish contemporary food presentation