The French rave about the southwest region called Périgord Noir. It's known for its astounding cuisine of foie gras, truffles and walnuts. Even the best wild mushrooms are abundant in this magical place.

I love being able to take my students on a culinary adventure to this region. I look forward to it every year.

We start on day one when we settle into La Combe, an 18th century country house catering to only eight guests at a time.

Between the beautifully appointed rooms decorated with fresh flowers, fine linens, and bathrooms considered an oasis of comfort, nothing is missing from your accommodations.

Classes are held in a state-of-the-art kitchen planned by Wendy Harvey, the publisher and editorial director of Williams-Sonoma Kitchen Library, along with Robert Cave-Rogers. They are your hosts.

A typical week includes:

• Three or four hands-on cooking classes
• Visits to farmers' markets and locals producing regional specialties
• Meals at notable restaurants

Read about La Combe, profiled in the March 2003
issue of Magazine

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