The Dordogne is home to some of the best produce in the world and is a “go-to” destination for food and wine lovers. We would like to share this with you, all in the luxury of your own private, six-bedroom, 5-star villa.
We are therefore delighted to announce that we have joined forces with award-winning Chef, Pip Priestly, to bring to you a tailor-made selection of gourmet experiences during 2021.
Pip has won numerous awards and has cooked for celebrities and royalty across the world for over 35 years. He has been featured in countless magazines, including Tatler and Scottish Field.
Pip’s ethos is to use fresh and seasonal produce, sourced ethically and farmed sympathetically, from artisan dairy, meat, game and fish suppliers.
Every meal is a memorable experience – Pip has an exceptional knowledge of food and how to produce a truly fabulous dining event.
We have been lucky enough to have been catered for by Pip in his own home in France and we can guarantee that his food is glorious. He is truly passionate about his craft and always brings more than a soupcon of personality to your dining experience.
We can tailor-make an event to suit your tastes and requirements and we are happy to discuss your culinary requests.
Here is a flavour of what’s on offer
Market to Table
Choose your produce from one of the many, local, bustling markets and then head back to Fontalbe with Pip and cook up a culinary masterpiece.
Skill Improvements
Master knife skills, learn how to debone a quail, butcher a side of venison, make macarons, bake bread. The world is your oyster (and Pip can show you how to cook those too). Just tell us what you would like to master and Pip will work with you, so that you return home with your new skills ready for your own kitchen.
The Perigord Experience
Enjoy cooking with some of the most famous and luxurious food in France; foie gras, duck, truffles, walnuts. You may even be able to forage for some of your ingredients, able guided by Pip.
These culinary events will run from mid-April through to the end of September.
Price is on request and will depend on the length of your stay and the menu selection.
Please contact Rebecca – rebecca@fontalbe.com – to discuss your gourmet getaway and stay in Fontalbe.
Some of our wonderful dishes
Smoked Trout TianSmoked Trout Tian with Smoked Salmon, Caviar, Mustard Cress and Radish with a Lime Mayonaise and soft boiled quail egg.
- Grilled Courgette
Grilled courgette, aubergine and cauliflower with roasted red pepper anointed with truffle oil
- Mixed Berry Compote
Mixed Berry Compote with mascarpone and a star anise meringue shard.
- Goats Cheese Mousse
Goats Cheese Mousse with micro basil leaves, rosti potato, asparagus tips and truffle oil crouton
- Saddle of Venison
Saddle of venison with roasted pear and red cabbage compote and sage leaves.
- Meringue & Mixed Berries
Meringue & Mixed Berries stack with fresh mint and mascarpone.
- Grilled Scallops
Grilled scallops with a basil and pea pesto, pancetta shards, quail egg, amarath micro herb.
- Loin of Rare Grilled Tuna
Loin of rare grilled tuna with grilled asparagus tips, topped with a tapioca and squid ink crisp.
Availability
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | |||
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 |
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
1 | 2 | |||||
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
17 | 18 | 19 | 20 | 21 | 22 | 23 |
24 | 25 | 26 | 27 | 28 | 29 | 30 |
31 |
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 31 |
Available
Booked
Changeover 1
Changeover 2