DAY ONE -- Monday
After your arrival at either the train station or the airport, you will be picked up and taken to Château de Kerivon, which will be our home for the week. After time to relax and unpack, we will have a guided tour of the Château and grounds followed by aperitifs in "Le Petit Salon" where we will hear about the unique history of the Château, as well as learn about this region of Brittany. We will then dine at one of the area's best restaurants.

DAY TWO -- Tuesday
Our day will begin with a delicious gourmet breakfast "à la française" at Kerivon followed by a morning excursion to explore the Pink Granite Coast. We'll stop for lunch at an excellent and elegant seaside restaurant. After our return to Kerivon and some free time, we will depart later in the afternoon for our first cooking class with our Chef, Guillaume Fornasier. Guillaume will give us an overview of our cooking activities for the week and then will conduct a class featuring ingredients indicative of the region. The class will be a combination of demonstration and hands-on as we prepare our dinner meal.

DAY THREE -- Wednesday
After breakfast at the Château, we will rendezvous with our chef Guillaume at his teaching kitchen for another cooking class where we will prepare our lunch meal. After lunch, we will make our way back to Kerivon for some free time to explore the estate or relax before an excursion to two very different nearby châteaux, the ruins of the medieval Château de Tonquedec, and the gracious Château de Rosanbo, which has been owned by the same family for 700 years. Before dinner, we will learn about "le sel breton" and have a "salt tasting" of some of the specialty salt from the region. For dinner, to continue our "Vie de Château," we will be hosted at a private dinner by the Comte and Comtesse de Kermel in their historic Château de Kermezen. They will treat us to a menu reserved for special occasions, and for which the region is renowned, the Breton seafood platter ("plateau de fruits de mer") consisting of the best in fresh local shellfish.

DAY FOUR -- Thursday
Breakfast at Kerivon will be followed by a morning trip to the Lannion outdoor market where we will meet Guillaume and accompany him as he selects fresh locally grown ingredients for our cooking class with him later in the day. Following our rendezvous with Guillaume, there will be free time to explore the Lannion market (including the non-produce market booths along the river), people-watch from a sidewalk café, or stroll around this charming historic town. We will also pick up local specialties from the outdoor market for our garden lunch at Kerivon. There will be free time for local shopping or relaxing at the Château before heading off for our cooking class and dinner meal with Guillaume.

DAY FIVE -- Friday
After breakfast at Kerivon, we will continue to explore the region by taking either a coastal walk or visiting some of the various scenic locations in the region. We will return to Kerivon for lunch, which will be a Breton crêpe-making party at Kerivon with a specialty chef who will teach us how to make the famous galettes and crêpes for both main course and dessert. After lunch, we will have time for some last day shopping in Perros-Guirec and a stop at one of the best supermarkets in the area for those who would like to bring home some of the food and cooking items they have discovered during the week. Before dinner, as we enjoy apéritifs in Kerivon's Library, our hosts will tell us more about the Le Château and the family's private 2000-volume collection. Our culinary week's adventure will end with a fabulous unforgettable dinner at Kerivon prepared for us by Chef Guillaume.

DAY SIX -- Saturday
Our tour will conclude after breakfast at Kerivon with time to take one last stroll around the Château grounds before heading off for the airport or train station.