6-day culinary trip through the Loire with chef Hendrik

In tune with nature, at your own pace

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Cooking in Pays de la Loire, in tune with the seasons

The Loire is a destination you discover not only with your eyes, but with all your senses. Known as the garden of France, the region brings together centuries-old traditions, rolling landscapes and an abundance of fresh local produce. During this intimate culinary journey, you’ll dive deep into French cuisine alongside chef Hendrik. Based at his atmospheric riverside hotel, you’ll learn to cook in tune with the seasons. Alongside creative cooking workshops, you’ll visit local market stalls, enjoy a biodynamic wine tasting, take a leisurely boat trip along the Loire and explore the historic city of Angers.

Highlights

Cook in tune with the seasons alongside a Dutch master chef
Forage for wild ingredients and shop for fresh local produce at a French market
Taste local wines, cruise along the Loire and explore historic Angers

About This Trip

6 days (Culinary group trip)

Including accommodation at Auberge de la Loire

€1,150 per person (based on shared twin room)

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5 out of 5 based on 10 reviews

Location

Program

Baking Your Own Bread: A Culinary Tour of the Loire

Day 1

Thursday, April 1, 2027

Between 2:30 and 3:00 pm, you’ll receive a warm welcome at Auberge de la Loire from chef Hendrik and his French wife, Vanessa. After settling into your room, we’ll head straight into the kitchen for our first cooking workshop. We’ll ease into the culinary adventure with a little warm-up: baking traditional artisan bread. In the evening, we’ll sit down together for our first dinner at the hotel.

Loire Cooking Trip: Picking Fresh Vegetables

Loire Valley Cooking Tour at the Juchepie Winery

Day 2

Friday, April 2, 2027

After breakfast, we’ll head out with Hendrik to pick up fresh produce from a local greengrocer and cheesemaker. With a traditional French market basket (panier de marché) in hand, we’ll then walk into the nearby forest to forage for wild plants and herbs while taking in the views across the Loire. Back at the hotel, we’ll sit down for lunch before starting our second cooking workshop. We’ll bake artisan sourdough bread, prepare seasonal vegetables with local cheese and make buckwheat blinis with cervelle de canut. Hendrik will also share his tips and techniques for creating beautifully presented plates. Later in the afternoon, we’ll make our way to the idyllic Domaine de Juchepie in the Coteaux du Layon, where Belgian couple Eddy and Mileine will introduce us to the world of their beloved biodynamic wines. We’ll end the day back at the hotel with an atmospheric dinner featuring several dishes we’ve prepared ourselves.

Parfait Glacé with Cointreau, Melon Sorbet, Buckwheat Honey, and Caramel: A Culinary Journey Through the Loire Valley

Day 3

Saturday, April 3, 2027

The morning is yours to enjoy. Wander through picturesque Montjean-sur-Loire or settle down at a waterside terrace and watch the world go by. After lunch at your own leisure, we’ll visit the local fishermen near the hotel in the late afternoon and take a look inside their own smokehouse. Back at the hotel, we’ll continue our cooking workshop and learn the secrets behind a traditional parfait glacé made with local liqueur. A delicious dinner rounds off the day.

Day 4

Sunday, April 4, 2027

After breakfast, we’ll board a boat near the hotel for a relaxing river cruise along the iconic Loire. The rest of the day is yours to spend as you please. Hire a bike and follow the famous Loire à Vélo cycling route, visit Château de la Bourgonnière or simply settle down at a sunny terrace. In the evening, we’ll meet back at the hotel for a delicious dinner.

Travel Offer: Culinary Cooking Tour of the Loire Valley, France—Angers

Day 5

Monday, April 5, 2027

Today’s schedule includes the final cooking workshop. Hendrik will teach you a few more refined techniques for bringing the flavors of the season to your plate. After lunch at the hotel, we’ll head to historic Angers to explore the lively city center and the impressive medieval castle. Back at the hotel, we’ll celebrate the trip with a festive closing dinner.

Day 6

Tuesday, April 6, 2027

After a leisurely breakfast, it’s time to bring our culinary journey to an end. Before heading home, you’ll receive chef Hendrik’s exclusive recipe booklet, so you can take a taste of the Loire back to your own kitchen and keep cooking in tune with nature long after the trip.

Have a nice stay

Montjean-sur-Loire

Auberge de la Loire

Your home throughout this culinary journey: a charming 18th-century three-star hotel beautifully situated on the banks of the river. Run by chef Hendrik and his wife Vanessa, warm hospitality is at the heart of everything they do.

Practical information

A culinary journey through the Loire should feel relaxed and inspiring. That’s why we take care of everything from start to finish: from a charming stay on the banks of the river to inspiring cooking workshops and enjoyable local excursions. All you have to do is pack your bags and let yourself be carried away by the flavours, landscapes and experiences the Loire has to offer.

Included

5 nights at the 3-star Auberge de la Loire hotel
Daily breakfast buffet, 2 and 5 dinners at the hotel
4 inspiring cooking workshops led by Chef Hendrik
Use of all kitchen equipment during the cooking workshops
Guided Tour and Wine Tasting at the Biodynamic Winery Domaine de Juchepie
A boat tour on the Loire and a visit to historic Angers
Recipe booklet by Chef Hendrik for cooking at home
Customized menu options available upon request (vegan, vegetarian, or dairy-free)

Arrange it yourself

Transportation to and from Montjean-sur-Loire (Please note: Upon request, we can also book airline and/or train tickets for the trip)
Wine, soft drinks, and other beverages served during lunches and dinners
Your own apron for the workshops
Lunch on a free Saturday afternoon
Travel and Cancellation Insurance

Please note: The total cost of the trip does not include the SGR and Calamiteitenfonds contributions.

This trip takes place on fixed dates from April 1 through April 6, 2027. We deliberately chose the beginning of spring. During this time, the Loire Valley landscape is in full bloom, and Chef Hendrik makes use of the very first fresh spring produce, wild herbs, and young vegetables from the region. It’s the ideal time for a culinary journey of discovery in tune with the seasons.

During this culinary tour, you’ll stay for 5 nights at the charming three-star Auberge de la Loire, beautifully situated right on the banks of the river in Montjean-sur-Loire. The hotel is run by Dutch chef Hendrik and his French wife Vanessa, who create a warm, personal, and welcoming atmosphere. It’s a special place that’s received an outstanding mention in the culinary Guilt&Millau guide!

You'll stay in a comfortable double room with a private bathroom (equipped with a shower and toilet). Some rooms offer a beautiful view of the Loire River. The hotel has a total of 10 rooms, free Wi-Fi, and free parking right outside the door.

Are you coming alone? If so, you won't be sharing a room with a stranger; instead, you'll get a comfortable room all to yourself (for a single-occupancy surcharge of €250).

How do I get to Montjean-sur-Loire?

We recommend coming by car, since we’ll also be taking trips in the area during the program (such as to the winery and the fishermen). Montjean-sur-Loire is also accessible by public transportation. If you don’t have your own transportation, please feel free to contact us for advice or to help you arrange your flight and/or train travel.

Is there parking available at the hotel?

Yes, at Auberge de la Loire, you can park for free on the hotel's own property.

Do I need to be an experienced cook to participate?

Absolutely not! Chef Hendrik's workshops are open to people of all skill levels. That's exactly why it's fun to sign up as a beginner home cook, but also why you should join even if you have more experience. Hendrik provides personalized guidance to everyone and shares inspiring techniques that you can easily put into practice at home afterward.

Can allergies or dietary restrictions be accommodated?

Yes! Vegetarian, vegan, or dairy-free options are available upon request. Please let us know your preferences when you book, and the chef will tailor the menu accordingly.

What happens if the minimum number of participants isn't reached?

The trip will go ahead with a minimum of 12 participants (and a maximum of 20). If the trip does not reach the required number of registrations, we will notify you in a timely manner and work with you to find a suitable solution or arrange a full refund.

What if the weather doesn't cooperate during outdoor activities?

The Loire region often has pleasant weather in the spring, but the itinerary is flexible. Outdoor activities such as the boat tour or the foraging walk can be rescheduled to another time during the weekend, in consultation with the group, if the weather requires it.

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5 out of 5 based on 10 reviews

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