Elena R.
I came to Le Gargantua Cooking School in November to learn lamination, and the French Pâtisserie class with Marlène Deparis was everything I hoped for and more. There were just five of us, so it felt relaxed and personal. Marlène was patient, joyful, and clear in her teaching, and she wanted everyone to ask questions and leave feeling able to make the recipes at home. She'd printed every recipe for us to keep and write notes on. We made croissants, pain au chocolat, macarons, éclairs, tarts, and entremets. Along the way we worked on doughs, fillings, and icings, and tried piping and glazing. The pastries came out like little works of art. We started as strangers from different parts of the world and quickly became friends. Cooking really does bring people together. There was plenty to enjoy beyond class too: a pastry comparison tasting, a visit to a master chocolatier followed by chocolate and champagne, and a memorable dinner at a Michelin-noted restaurant. Each made me appreciate French gastronomy even more. At Le Gargantua, evenings brought guests together for appetizers and the daily apéritif, a nice chance to relax and talk about the day. Breakfast, lunch, and dinner were consistently exceptional, and Marlène's delicious, beautifully prepared dishes seemed to appear like magic. The name Le Gargantua comes from Rabelais' giant with the enormous appetite, and it fits this warm, generous place that loves good food. The school is in peaceful countryside in Anzex but easy to reach by train from Bordeaux, in a beautifully renovated farmhouse. The spacious rooms have seating areas and modern en suite bathrooms, with rustic charm and real comfort. Expert teaching, kind hospitality, gourmet meals, and quiet country life made for an unforgettable culinary retreat. I recommend the experience wholeheartedly.
