BEST TRAVELER'S CHOICE 2026
BEST TRAVELER'S CHOICE 2026
Seven days in southwestern France, built entirely around the kitchen and the cellar; four hands-on cooking classes, four guided wine tastings, and two mornings threading the stalls of the Sarlat market, all from a single boutique hotel base in the heart of Sarlat’s medieval town.
Some trips are about seeing the Dordogne. This one is about tasting it. The Périgord has been feeding people well for a very long time: this is the region that gave the world foie gras and the black truffle, whose walnut groves have carried a protected designation of origin since 2002, and whose vineyards around Bergerac have been quietly making wine since the Romans first planted vines along the Dordogne. Hosted jointly by Les Cordeliers and CookDordogne at Le Chèvrefeuille, this seven-day week is built to hand you all of it, fork and glass in hand, with two departures each summer: July 19–25 and August 23–29, 2027.
The week unfolds through four hands-on cooking classes led by Chef Ian Fisk, four guided wine tastings led by wine educator Stephen White alongside expert local wine merchants, and two mornings browsing the stalls of the Sarlat market, the same medieval streets that have hosted market day since the town’s earliest years, and where truffles, walnuts, and foie gras still change hands much as they always have. An afternoon at the Lascaux IV cave replica rounds out the week’s one non-culinary excursion. On Friday, the kitchen is entirely yours: design your own menu, prepare it at CookDordogne, and sit down to enjoy what you have made.
Every evening returns to Les Cordeliers, our boutique hotel in the heart of Sarlat, for an apéro before dinner at home or at one of Sarlat’s gastronomic tables.
– Arrivals throughout the afternoon at Les Cordeliers, 51 rue des Cordeliers
– Opening reception with wine and gourmet grazing boards
– Cooking class and lunch at CookDordogne in Saint-Cyprien
– Wine tasting back in Sarlat
– Apéro at Les Cordeliers
– Dinner at Le Coin Coin
Market day in Sarlat.
– Browse the stalls and sample local foods
– Lunch at Le Bistrot
– Wine tasting and class in the afternoon
– Apéro and dinner at Les Cordeliers
– Cooking class and lunch at CookDordogne
– Afternoon visit to the Lascaux cave replica
– Apéro
– Dinner at Gueule & Gosier
– Full-day cooking class at CookDordogne in Saint-Cyprien
– Wine tasting
– Apéro
– Dinner at CookDordogne: the meal you have created yourself
– Free time at the Sarlat market in the morning
– Afternoon cooking class and lunch at CookDordogne
– Wine tasting
– Apéro and dinner at Aux Trois Sens
From 10:00 am.
– Breakfast
– Farewells and departure at your own pace
Généralement, pas moins de 6 et pas plus de 12 participants (hors guides et équipe d’accompagnement).
Les demandes d’occupation individuelle entraînent un supplément, étudiées au cas par cas selon les disponibilités. Demandez un devis aux Cordeliers.
En cas d’annulation, la réservation peut être transférée à une autre personne après acceptation par Les Cordeliers. À défaut, les frais suivants s’appliquent par personne :
Les itinéraires définitifs peuvent varier légèrement ; les intempéries peuvent également nécessiter des modifications.
Your hosts, Susan Buchanan and Stephen White, fell for Sarlat on a brief visit in 2025 and never looked back, trading their inn and restaurant in Vermont’s ski country for this 1870’s maison de maître in the heart of the medieval city. Stephen, a chef and certified wine educator, leads the week’s wine tastings and loves sharing the region’s history and gastronomy; Susan, a professionally trained baker and near-native French speaker, has a gift for making a stay feel like home. One or both of them will be with you for every part of the week: in the kitchen, at the wine tastings and back to Les Cordeliers each evening.
Susan et Stephen sont tombés sous le charme de Sarlat lors d’un bref séjour en 2025 et ne s’en sont jamais retournés. Stephen, chef et œnologue certifié, aime partager l’histoire et la gastronomie de la région ; Susan, boulangère de formation professionnelle et quasi-francophone de naissance, a le don de faire d’un séjour un vrai chez-soi.
Ce séjour thématique est exclusivement destiné aux anglophones ou aux personnes parlant un anglais courant.
