 Sunday
2:30–4:00 Arrive at Chateau Detilly
5:30–6:30 Cocktails in the Rose Garden
6:30 Dinner in the chateau's dining room
Monday
8:30 Breakfast in the kitchen (an informal affair, where attendees can mix and mingle over croissants and coffee)
9:30–10:30 Garden tour and discussion about determining ripeness and freshness
10:30–12:00 Demonstration class: We will prepare lunch using the bounty from our garden trip
12:00 Lunch
The afternoon is free to be spent as you wish, whether that means lounging poolside, strolling the grounds, or exploring the surrounding countryside or villages in the vicinity
6:00 Dinner at the chateau
Tuesday
8:00 Breakfast
9:00–12:00 We'll work up both our thirst and our appetite with a morning spent preparing a grand lunch for ourselves (possibilities include potage parmentier, salade nicoise, salade frisee aux lardons, and baked whole fish (salt-wrapped style). As with all things culinary, flexibility is crucial to creating the optimal outcome; so virtually any dish the class is interested in learning to prepare can easily be added to this list of possibilities after our day at the market
The afternoon is again free.
7:00 Dinner at a Michelin-starred restaurant
 Wednesday
7:30–12:00 Market Day: We'll be up early to visit the traditional weekly farmers' market in nearby Borgueil. There, we'll purchase supplies for the next day's class, as well as visit various local artisans of charcuterie, bread, cheese, and wine
After the market, the rest of the day is yours, to do with what you will. A few suggestions: Forget about food for a minute and visit the troglodiste caves near Saumur. Complement your growing culinary knowledge of the region by visiting some of the dozens of nearby wineries. Or keep your mind firmly fixed on the fine local foods by visiting one or more of the area's artisanal fromageries, bakeries, or other agri-businesses. Of course, you can always simply choose to return to the comfort of the chateau, to stroll the grounds, lounge poolside, read in your room, or simply contemplate your morning's experiences
Thursday
8:00 Breakfast
9:00–12:00 Tour of the Saumur Brut caves. Saumur. Brut is the local sparkling wine, which stands up exceedingly well in comparison to the better-known wines of the Champagne region
12:00 Enjoy a light lunch at the chateau, then head directly toward the kitchen, where we'll prepare a feast for that evening
4:30 Change for dinner
5:30 Wine, canapés, and conviviality
6:30 Dinner is served. Sit down at the table and enjoy your self-created feast . Then push back your chair, move your napkin from lap to tabletop, and settle in comfortably for a discussion of any and all aspects of the meal and its accompanying wines
 Friday
8:00 Breakfast
9:00–1:30 Master class with Michelin-starred chef*(includes lunch)
1:30 Free afternoon
5:30–6:30 Cocktails
7:00 Farewell dinner
Saturday
8:00 Breakfast
9:30 Departure
*Master class chef will vary by session.
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