Food and Wine, Markets and Festivals
Roman and Medieval History, Nature, Arts and Gastronomy
Our Team
The event is led by Janine Brailsford.
The European team, based in France, is headed by Cordon Bleu chef Maria de la Torre, who runs the non-profit association Le Petit Conservatoire des Saveurs (The Little Conservatory of Flavor), with its own cooking school. Maria will also be cooking most evenings.
Our wine aficionado (French Wine Scholar), tour guide extraordinaire, and driver is Tim Fallen-Bailey. Our team regularly runs successful tours in both France, Spain and Italy.
Accessibility/Mobility
Your accomodation and most places we'll visit require navigating a small number of stairs. While comfortable and air conditioned our vehicles are not equipped to handle wheelchairs. If you are interested in exploring a more accessible oenogastronomic tour, please let us know.
Pricing
Rates include transfers to and from Montpellier airport (MPL) or Montpellier-Sud-de-France train station, local transportation to all activities, accomodation and use of the facilities, entrance fees and wine tastings. Also included are all breakfasts and dinners, including our gourmet farewell dinner, and lunches excepting one. Wine is included everyday with lunch, dinner and apéritif. Airfare or train tickets to Montpellier are not included.
All rooms at the farm offer either a queen size or two single beds. You may choose single or double occupancy. The rates are as follows:
- USD $3750 per person, single occupancy
- USD $3250 per person, double occupancy
As our programs usually sell out, we recommend that participants reserve early by making a USD $500 deposit by the end of October 2023. The balance will be due as follows:
- Half by 15th December 2023
- Final payment by 29th February 2024
To reserve your place, to make payments, or just to ask a question, please email timfb@sugarandsaffron.com.
Payments
For payments, please use Zelle and email address mdlt314@aol.com, linked directly to our Bank of America account. We discourage the use of Paypal and Venmo to avoid additional fees which will be charged to individual participants.
Direct counter deposits and ACH transfers are also accepted. Should you prefer to use either of these methods please contact timfb@sugarandsaffron.com to get our account details.
Practical Information
- Plan to arrive/depart using Montpellier airport (code MPL) or at the Montpellier-Sud-de-France train station. Pickup and drop-off at MPL is included in the price. Remember that to arrive on the program start day, you will need to leave the US on the day before.
- Bring credit cards that have a chip in them. If there is a PIN required, find out the number before you leave.
- Bring some cash in case you want to buy something in a street market. Stores will generally accept credit and debit cards. About 200 Euros should be enough to start with.
- American Express credit cards are not widely accepted.
- Make sure you have a GSM cellphone, and that your cellphone has a plan that will work in Europe.
- Pack some plug adapters. France uses the Schuko Type E/F plugs.
- Do not bring electrical appliances including hairdryders as they will most likely burn. Hairdryers are supplied.
- Bring some wine bottle packing sleeves with you - we find that our guests always end up bringing several bottles home with them!
© 2023 Association Le Petit Conservatoire des Saveurs
Photos © Timothy Fallen-Bailey unless otherwise attributed
