The Seasonal Table
A week-long culinary retreat at the farm
28th June—4th July 2026
Stay
The retreat takes place over six nights at La ferme de Brouage. This gîte is designed for 14 people, with a natural and calm setting. Accommodation includes two private rooms with en-suite bathrooms, one shared double room, and a dormitory for four with a shared bathroom. Each room is designed for comfort and light, and the gîte features a private terrace and a shared swimming pool, perfect for relaxing and enjoying the surroundings.
Participants can start the mornings by picking up fresh local provisions, and when weather permits, meals can be enjoyed outside on the terrace, connecting with the rhythms of the day and the natural environment. The daily schedule alternates between culinary workshops, yoga sessions, free time to explore the surroundings or relax, and moments of gathering around meals, offering a full experience of the location’s atmosphere and charm.
Food
Chef Robin Mothe (Sample) has built his path outside traditional culinary circuits. He discovered cooking during a woofing experience in the United States, learning to cook instinctively and intuitively with simple resources but great curiosity. Back in France, he refined his craft with local producers and small regional kitchens, respecting the products and following the rhythm of the seasons. He later co-founded a restaurant in southwestern France with a strong principle: a menu-free kitchen that evolves weekly according to arrivals and inspiration.
Today, he works in the Southwest and the Basque Country, developing a generous, precise, and accessible cuisine focused on the connection between terroir, creativity, and conviviality. His presence allows participants to learn directly from a chef who values ingredients, seasonality, short supply chains, and the transmission of knowledge, while sharing the history and gastronomic culture of the region.
Sharing, Language
& Heritage
Léo accompanies the retreat with the aim of transmitting French heritage, terroir, and language. Through workshops, discussions, and exchanges around local products and traditions, participants gain a deeper understanding of French culture. The goal is to connect gastronomy, language, and craftsmanship, so that everyone leaves with a richer vision of the territory, a better grasp of French culinary expressions, and a living memory of local customs and flavors. This educational dimension complements the culinary and immersive experience, making the retreat a true cultural and gastronomic journey.- 6× night stay at La Ferme de Brouage
- 5× breakfasts
- 4× lunches (1× lunch off site on own costs)
- 6× dinners including 1 meal in a local restaurant
- 5× cooking workshops by Robin Mothe
- 2× yoga sessions
- 2× producer excursions & market visit
- 1× afternoon at the beach
- Daily creative time
- Unlimited access to the swimming pool
- Transfer from Rochefort or Saintes train station
- Gift pack (recipe books, vocabulary lists)
- Check in is on sunday at 5PM
- Check out is on saturday at 8AM
- Dates: 28th June—4th July 2026
- Group size: small group (8-10 participants) to ensure intimacy and meaningful exchange
- Registration: deposit required to secure your place; remaining balance due before arrival (installments possible)
- It’s an international retreat, communication will be in English
WHAT’S NOT INCLUDED
- Flight to/from France
- Transfer outside the zone (provided for additional fee)
- Travel/medical insurance
- Personal purchases
ROOM OPTIONS (price per person)
- Private double room — 1850€
With a private bathroom. This room is for the one who wants more privacy. - Shared double room — 1650€
With a private bathroom. This room is for the one who comes together with a close friend. This bed is a fixed bed and can’t be separated. - Shared double room — 1550€
With a shared bathroom. This room is for the one who comes together with a close friend. This bed is a fixed bed and can’t be separated. - Dormitory — 1350€
This room is a spacious studio with 4 bunkbeds with a shared bathroom.
La Ferme de Brouage is located at 23 Grande Rue, 17620 La Gripperie-Saint-Symphorien, in the South-West of France. The closest airports are La Rochelle – Île de Ré, 45 minutes, and Bordeaux, approximately 2 hours’ drive.
Both airports offer train connections to Rochefort or Saintes stations, about 30–40 minutes from the property, with pick-up available by us for free (Sunday at 5PM and Saturday at 7AM).
Both airports offer train connections to Rochefort or Saintes stations, about 30–40 minutes from the property, with pick-up available by us for free (Sunday at 5PM and Saturday at 7AM).
Alternatively, participants can arrive in Paris and take a direct train to La Rochelle (approx. 2 hours 55 minutes) then a TER train to Rochefort (approx. 29 minutes).