L'ACADÉMIE DE LA  ROCHE  D’HYS – DOMAINE DES ARTS
A professional development arts center in the heart of rural Burgundy France
www.larochedhys.com


«LE TERROIR DE BOURGOGNE»

Uncovering the secrets of Burgundy

An exclusive educational and travel experience for students
and professionals in the culinary arts .



Programme proposal for Culinary Arts Students
of Humber College
May 2009

Theme:
Terroir: Uncovering/Discovering the Secrets of Burgundy - wine and food!

Duration:
First 2 weeks of May 2009

Location:
Residence at La Roche D'hys
www.larochedhys.com
and daily explorations of the areas withn 60 kms of La Roche D'Hys,
including Cote D'Or, Beaune, Chablis, Auxerrois, Auxois, Dijon

Objectives:
To gain an appreciation of the unique interplay between 'terroir' and the arts of food and wine in Burgundy. Everything that is authentically Burgundian begins with an understanding of the role that 'terroir' plays in life, living, food, wine, history, the arts and all else in Burgundy. From the original Gaulish villages in Burgundy, to the Roman settlements, to the growth of Cistercian and other monastic orders, through the ascendancy of the Dukes of Burgundy,  and through the last 5 centuries, everything rotates around the theme of 'terroir'.

Subjects to be explored:

Wine:
   In Burgundy, only two real wines reign supreme: Pinot Noir and Chardonnay. We will explore all aspects of the land, the vineyards, the wine-makers, the wine-making process, meet the sommeliers and negotiants of the industry and, of course, we will sample numerous examples of the great wines of Burgundy, including the magical Cote D'Or wines, Chablis,
the emerging Auxerois vintages,and if time permits  visit lower Burgundy around Chalons, Macon and Beaujolais. We would also like to explore the making of Crémant de Bourgogne

Allotted time: 3-4 days

Bread:
   France is the country of the baguette and, to this day, each village has its own boulanger. The secret of bread in France is also found in the 'terroir'.
   We will visit a local flour mill which is  five centuries old and which produces a special type of flour.It is a one man operation run by Robert Lallemant, a fifth generation proprietor.The mill has only recently converted from water power to electrical. A rare treasure of the arts and craft of flour making and one of the great secrets to genuine baguette making . We will then visit the boulangeries using his flour and others for a comparative bread tasting.

Foie Gras:
   Burgundy, like many other regions in France, has its local foie gras. The best foie gras maker is Pascal Laree of the village of Mairey near Mont St. Jean. Pascal has a flock of over 1000 ducks and geese, his own labs and he produces a variety of foie gras products.

Cheese:
   Each region of France produces its own unique cheeses. There are in fact 365 different cheeses in France.
   We will trace three kinds of regional cheeses. First, Epoisse, perhaps the most famous of the Burgundian cheeses, named after the town where it is still hand made. We will visit Bertault, the largest producer and worldwide exporter of  Epoisse. 
   Second, a very small family run goat cheese maker in  the village of Corpoyer la Chapelle and third, the typical cheese from Abbaye Le Citteaux still made in the old tradition by the Cistercian monastic order founded in the late 12th century.
   We will first visit with the local dairy farmer who produces the milk which is used in at Bertault in Epoisse. This is one of only two fully automated Hi Tech milking operations in France. His cattle are pasture fed with organically grown grain supplements. We get to taste his home made Fromage blanc From farm land to cheese product...the secret of the chain.

Meat:
   In Burgundy, Charolais is the king of all cattle. It is the prized beef of France and many other countries now. Its secret is that it is pasture grazed, no feed lots, fields are organic, no pesticides!
   We will trace the beef from farm yard, to field, to abbatoir to local butcher/retailer.

Jambon Persillé:
   A delicacy unique to Burgundy, this is literally, 'parsleyed ham'. There are many competitions for the best regional jambon persillé, the making of which is highly individual. We will visit with the prize winner of the best jambon persille of the year and get a first hand demonstration in art of making this unique specialty- if we can coax it out of him!

Escargot:
   Another one of the unique delicacies of Burgundy. We will visit with a local escargot farm  and learn about the secrets of cultivating these free range creatures for consumption!

Fruits/Vegetables:
   Pruneaux de Saffres...and there are many other historical fruits and vegetables that are now being revived in the food chain of Burgundy. Organic farming is booming and we will explore the revival of the authentic fruits and vegetables of Burgundy and visit the growers.

The Village Restaurant:
   France is a country of towns and villages and almost every one, large, smaller or tiny, seems to have a local café or restaurant, invariably family owned and run. Vitteaux has La Vielle Auberge. Because of our unique relationship with the town and the people of Vitteaux, Daniel Debosse, owner of La Vielle Auberge, has agreed to open his establishment to the students of Humber. He is happy to share his secrets on the art of running a typical rural french auberge  from market, to kitchen to dining room. We will follow him to the market in Dijon  very early in the morning, to buy the produce, observe the daily preparations in the kitchen , service etiquette during the meals, discuss menu planning ,the practicalities and economics of the business.

The Final Banquet:
   As a  grand finale for the programme, students will 'take over' the local restaurant “La Vielle Auberge “ for one evening to present their talents to the local inhabitants of Vitteaux. Under the tutelage of owner, Daniel Debosse, the students will have the opportunity to  prepare the banquet from start to finish-create the menu, cost it, do the shopping, prepare the dishes, choose the wines, serve the guests, clean up and enjoy the applause of  a discerning French audience.

The media and local press will follow the whole programme as well as the final banquet.
   This is a very unique and exciting opportunity for the Culinary Arts students at Humber College. It offers an important complimentary component to their culinary experience. It could be offered as a supplement to their curriculum for a partial credit or as a personal professional development opportunity.

Comments and suggestions are welcome.


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