Southwest France Week
7 days, 6 nights May 02 - 08, 2026
€5,000 EUROS
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Retreats will be 5 to 8 people
Join chefs John and Madeline Denison as they welcome you to explore one of their favorite culinary regions of France: the Béarn. This corner of Southwest France is celebrated for its rich food traditions—succulent duck, artisanal cheeses, abundant fresh produce, and the renowned Jurançon wines. Throughout the retreat, you’ll enjoy a taste of all these delights while learning to prepare beloved regional dishes such as Poule au Pot, duck confit, and the classic Béarnais dessert Le Russe. Together, we’ll visit bustling markets, family-run farms, and local vineyards, meeting the artisans who keep these traditions alive. Along the way, Chef John will share his expertise in working with duck and foie gras, guiding you through their many delicious applications.
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This retreat is for people of all skill levels. Pairing learning with Fun & relaxation
What is included in your Retreat:
Summary of Itinerary
*There may be slight variations in the schedule between now & the actual date
Saturday
welcome
Welcome to Le Grand Saule!
Today is all about relaxing after your journey here and settling in. Guests are invited to explore the grounds at their leisure, enjoy a glass of wine on arrival, and unwind before the retreat officially begins. In the evening, we’ll gather for our welcome dinner, offering the perfect opportunity to get to know everyone before retiring for a restful night’s sleep.
Sunday
About Southwest cooking & duck breakdown
We will begin the day over coffee & fresh pastries, while Chef John will introduce you to the distinctive cuisine of the Béarn, sharing the history, flavors, and traditions that make this region so special.
Later we will head to the kitchen, where Chef John will guide you step by step through breaking down a duck. Guests will learn traditional techniques for preparing the legs, seasoning, and starting the process of making confit.
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After lunch & a leisurely break, the afternoon is all about foie gras. Guests will discover different ways to prepare and serve it.
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We’ll then end the day around the table, enjoying a relaxed dinner together.
Monday
Foie & wine
After breakfast, we’ll roll up our sleeves and dive into the duck and foie gras we prepared the day before. Together, we’ll create classic dishes such as foie gras mi-cuit, slow-cooked duck confit, and a rustic pâté.
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Midday, we’ll step out of the kitchen and gather at a local rustic restaurant, where simple regional cooking shines.
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In the afternoon, we’ll head into the rolling hills for a private tour of a nearby vineyard. Guests will learn about Jurançon wines, meet the winemakers, and of course, enjoy a tasting of this unique regional specialty.
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Back home, we’ll finish the day with a hands-on dinner session, preparing perfectly cooked steaks paired with a classic Béarnaise sauce. The evening ends gathered around the table, sharing a hearty meal, laughter, and a toast to the flavors of the Béarn.
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Tuesday
Pau excursion & Free Afternoon
After breakfast, we’ll set off for Pau, the capital of the Béarn. The day begins with a visit to the city’s bustling covered market, From there, we’ll take in the sweeping views of the Pyrenees before enjoying a leisurely lunch at a local restaurant. After lunch, we’ll stop by a beloved pastry shop to sample a few regional specialties
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Back at the maison, the rest of the afternoon is yours to enjoy at your own pace. Guests may choose to visit surrounding villages, curl up with a book, or simply relax with a drink in hand. In the evening, we’ll gather once more around the table for a cozy dinner together.
Wednesday
Salies-de-Béarn Market & Grand Dinner
After breakfast at the maison, we’ll head out to visit a local dairy farm—one of our favorite sources for the cheeses we serve. Guests will have the chance to meet the animals, see how the farm operates, and taste a selection of their fresh, flavorful products.
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We’ll return to the Maison for a light lunch, giving everyone a chance to relax and recharge before the afternoon session.
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In the afternoon, we’ll come together in the kitchen to prepare one of the Béarn’s most beloved dishes—poule au pot—along with a few seasonal sides. As evening arrives, we’ll sit down to share the meal we’ve created, enjoying good food and good company around the table.
thursday
Farm visit & Poule au Pot
On our final full day together, we’ll set off for the charming village of Salies-de-Béarn, famous for its centuries-old salt production. We’ll wander through the lively market to shop for fresh ingredients for our farewell dinner and take a little time to explore the town’s picturesque streets before heading back to the maison.
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Back home, Chef Madeline will lead a pastry workshop featuring one of the region’s most iconic desserts: Le Russe. Guests will learn how to create this elegant treat, made with delicate almond cake and rich praline cream.
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We’ll close the retreat with a celebratory dinner centered around the duck dishes that have been our culinary thread throughout the week. It’s a festive meal that brings together the flavors, techniques, and camaraderie we’ve shared during our time in the Béarn.
Friday
Farewell
On our last morning, we’ll share a farewell breakfast, enjoying one last meal together before departures begin and we head home.
Your Host
Chef John Denison
John Denison is the chef and co-host behind Le Grand Saule, a charming bed & breakfast where hospitality, great food, and natural beauty come together. A Washington, D.C. native, John’s culinary career spans over 14 years in Michelin-starred kitchens across Washington, D.C., Barcelona, Paris, Berlin, and Portland, Oregon. His passion for fresh, seasonal ingredients and thoughtful cooking is at the heart of every meal served at Le Grand Saule.
Beyond the kitchen, John has a deep love for gardening, shaped by his early years working in landscaping. That same passion is now reflected in the lush gardens surrounding Le Grand Saule, where guests can relax and enjoy the beauty of the countryside. Whether you’re looking for a peaceful retreat or an unforgettable dining experience, John looks forward to welcoming you.
Your Host
Chef Madeline Denison
Madeline Denison serves as the co-host, baker, and pastry chef at Le Grand Saule. Growing up as a military brat, she moved all over the United States, but it was in Paris that she found her home and passion for culinary arts. There, she proudly earned her diploma from Le Cordon Bleu, specializing in both savory cuisine and pastry. She has now ten years of experience in esteemed kitchens in Paris and Portland, OR,
