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

Cooking Course Location:
Where Are We?

The Dordogne...

The Dordogne region of SW France remains a firm favourite with travelers to this vast country and has a special place in many visitor's hearts.

The area is rightly famed for it's mild climate, ancient honey-coloured towns and villages and fantastic food.

Couple all this with its laid back rural pace of life and you'll find it a hard place to leave!

Contact Info...

Lucy Fisher (owner)
Jim Fisher (chef)

Address: Bombel, 24290, St Amand de Coly, France (find us on Google Maps)

GPS: N 45° 01.915 / E 001° 15.295

Email: (use this link for all general enquiries)
: 0033 (0)553 302405
: 0033 (0)622 655789

N.B. When phoning from abroad, remember to precede our number with "0033" and leave off the first zero of the number, ie 0033 553 302405.

Getting here...

A convenient network of rail links, motorways and airports ensure that we aren't hard to reach (see the map, below).


See info on our return airport & rail transfers


Postcode: 24290
GPS coordinates: N 45° 01.915 / E 001° 15.295
Google Maps: Follow this link for a map and detailed driving directions from anywhere

  • Calais/Boulogne to Cookinfrance: 8-9hrs

  • Cherbourg/Le Havre to CookinFrance: 8-9hrs

  • Paris to CookinFrance: 5hrs

  • Limoges airport to CookinFrance: 1hr 45mins

  • Bergerac airport to CookinFrance: 1hr 45mins

  • Bordeaux airport to CookinFrance: 2hr 15mins



There are around six trains a day (see info on our return Rail Transfers).

  • London to Paris: 2hr 20mins

  • Paris to Brive la Gaillarde: 4hrs

  • Brive la Gaillarde to CookinFrance: 45mins (either hire a car at the station or we can pick you up and drop you off by prior arrangement).

  • Sarlat to CookinFrance: 30mins (either hire a car at the station or we can pick you up and drop you off by prior arrangement).


There are daily low cost flights from the UK (see info on our return Airport Transfers).

  • Stansted to Limoges airport: 1hr 15mins

  • Stansted to Bergerac airport: 1hr 25mins

  • Limoges/Bergerac airport to CookinFrance: 1hr 45mins by car (hire a car at the airport).


We are near the pretty market village of St Genies...

We are 200km east of Bordeaux, 50km west of Brive le Gaillarde, 15km north of beautiful medieval Sarlat and 10km south of Montignac (where you can visit the famous Lascaux cave paintings).

The nearest hamlet to us which is recognised by the Michelin road atlas is Brégégère, which is about 2km from us.


Once you reach Brive it's a very straightforward half-hour run to Bombel:

After passing the Lac de la Grande Prade look for the line of poplars on your left (about 5 miles on) and take the next left turn.

Pass through the hamlet of Les Ans and follow the left-pointing sign for Bombel, on the side of a stone barn.

We are about half a mile up the hill down a lane on the left opposite a stone cottage on the right.


Cookinfrance map 2  

Cookinfrance map

































Self-catering holiday accommodation

Just want a relaxing holiday?

See our holiday home rental page or email us now!


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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