Welcome to the Languedoc Cooking Retreat

 April 23rd to April 30th 2027
with Chefs Kathryn Gordon and Jessie Riley

Join Chefs Kathryn Gordon and Jessie Riley for an immersive week of cookingconversation, and connection in the heart of France’s LanguedocGrounded in technique, yet driven by curiosity and expertise, their teaching blends classical foundations, regional inspiration, and real-world kitchen wisdomThis retreat is about more than recipes: it’s about slowing down, cooking well, experiencing life in Southwestern France, and learning from two chefs who believe the kitchen is where stories, skills, and community come together – shared around the table, glass in hand, welcoming both professionals and passionate home cooks.

From Michelin-starred kitchens and French pâtisseries to classrooms, cookbooks, and food startups, Chefs Kathryn Gordon and Jessie Riley bring deep expertise, a global perspective, and a shared passion for teaching to everything they doKnown for their warmth, depth of knowledge, and real-world perspective, they believe the best learning happens where technique and inspiration meet – in the kitchen and beyondTheir paths into the culinary world, driven by creativity and entrepreneurial spirit, shape how they cook, mentor, and inspire the next generation of chefs.

Chef Kathryn Gordon Cooking Retreat Languedoc

Chef Kathryn Gordon

Pastry Chef • Educator • Author • Food Industry Consultant

Chef Kathryn Gordon is an award-winning pastry chef, educator, author, and food industry consultant whose career bridges Wall Street savvy and classical French pastry. She earned her bachelor’s degree from Vassar College and an MBA from NYU’s Stern School of Business before trading spreadsheets for sugar, graduating with honors from L’Académie de Cuisine and working in legendary kitchens including The Rainbow Room, Windows on the World, Tavern on the Green, Le Cirque, and Le Bernardin.

Named one of Dessert Professional’s Top Ten Pastry Chefs in the USA in 2017, she spent 12 years as assistant producer and co-host of the Carymax World and National Pastry Championships while competing nationally. Since joining the Institute of Culinary Education in 2003, Chef Kathryn has launched culinary study-abroad programs, cochaired the Center for Advanced Pastry Studies for over a decade, and authored the cookbook for Le Moulin Brégeon in France’s Loire Valley. She is the best-selling author of Les Petits Macarons (praised by The Wall Street Journal and selling over 70,000 copies) and Les Petits Sweets, a founding partner of Food Startup Help, Treasurer of Les Dames d’Escoffier, a member of the Culinary Historians of New York, and an Ambassador for the Billion Oyster Project.

domain majou eating
Chef Jessie Riley Cooking Retreat Languedoc

Chef Kathryn Gordon

Chef-Instructor • Entrepreneur • Culinary Educator

Chef Jessie Riley is a Brooklyn native whose love of home-cooked, traditional food led her from a successful career in technology to the Institute of Culinary Education’s New York campus, where she discovered her true calling. A highest-honors ICE graduate, she trained at the Michelin-starred Gotham Bar & Grill, worked in a French pâtisserie, and helped power a bustling NYC wholesale bakery.
Her culinary path has taken her abroad as well, teaching and leading food experiences in Italy and France’s Loire Valley. With more than a decade of teaching at NYC Technical College (CUNY), Kingsborough Community College, and culinary schools including Rustico Cooking, Chef Jessie is as passionate about education as she is about food.

She is a member and former board secretary of Les Dames d’Escoffier New York, a former co-host of Heritage Radio’s Wild Game Domain, and a producer of major industry events such as the World Pastry Forum and the Top Ten Pastry Chefs and Chocolate Awards. An entrepreneur at heart, she has owned a catering company and co-founded Food Startup Help, where she blends culinary, management, and IT expertise to help chefs build legal, sustainable food businesses – including pioneering training in cannabis cuisine, ACF certification, and business launch.

Cooking Retreat April 23 - April 30, 2027

Join us for a week of cooking, market exploration, leaning new and brushing up on old techniques.

Languedoc Valley Cooking at Domaine Majou

This flavorful fun retreat will be hosted at the historic Domaine Majou, an idyllic French countryside retreat forculinary gatherings, set on 8.5 hectares of landscaped grounds in the rolling hills of Aude where cuisine isn’t merely sustenance – it’s cultural heritage on a plate. The region’s markets overflow with seasonal bounty: fragrant melons in summer, earthy cèpes in autumn, and the yearround treasures of olives, honey, and cheeses that speak of specific valleys and villages. Local wineries invite you to discover appellations from robust Corbières to delicate Limoux, each glass telling the story of specific soils and traditions. Please join Chefs Kathryn Gordon & Jessie Riley to explore, cook and please your palates while cooking with new friends and honing your skills.

The Itinerary

Friday April 23rd, Travel Day (Night 1)

  • Fly or train to Toulouse for rendezvous and local transport to Domaine Majou
  • Welcome at Domaine Majou by Dame/Owner Alison Price Becker. Settle into rooms
  • A trip to the local supermarket in case there is
    something you desire
  • Reception and Aperitifs on the Terrace (Kir Royale) at Domaine Majou
  • Dinner at Domaine Majou, Regional cassoulet
    paired with local wines; chocolate lavender tart

Saturday April 24th (Night 2)

  • Breakfast at Domaine Majou
  • Visit Carcassonne market; free time for lunch and
    shopping, exploring historic walled city and the
    castle
  • Option: Lunch at La Barbacane, Michelin starred
    restaurant at Hôtel de la Cité
  • Rendezvous at Boutique La Ferme, local épicerie
  • Down time to play in the kitchen, walk, workout,
    swim, read or do nothing
  • Aperitifs on the terrace(Pastis or Jaqueline) at
    Domaine Majou
  • Team Cook Dinner : Local cuisine class to prepare dinner menu at Domaine Majou with Dames/Chefs Jessie Riley and Kathryn Gordon. Lamb dinner with ratatouille at Domaine Majou paired with local wines; lemon tarte tropézienne
  • Star gazing and digestifs on the terrace

Sunday, April 25th, (Night 3)

  • Breakfast at Domaine Majou
  • Class – introduction to the local cuisine, ingredients and techniques
  • Picnic lunch of cheeses, local smoked fish, charcuterie and vegetables in the kitchen at Domaine Majou
  • Lo cal cuisine class to prepare dinner menu at Domaine Majou with Dames/Chefs Kathryn Gordon & Jessie Riley: If its Sunday it must be Roast Chicken!
  • Down time to walk, workout, read, do nothing
  • Aperitifs on the terrace (Rinquinquin)
  • Dinner at Domaine Majou, Spatchcocked Roast Chicken and French salad dinner at Domaine Majou, warm nut and olive oil cake and calissons

Monday, April 26th, (Night 4)

  • Breakfast at Domaine Majou
  • Visit Mirepoix market and brocantes; free time for lunch and shopping
  • Team prep or downtime to in the kitchen, walk, workout, read or do nothing
  • Aperitifs on the terrace (Absinthe)
  • Team Dinner Prep, in action skills class and cook
  • Dinner at Domaine Majou, Menu TBD based on market finds

Tuesday, April 27 (Night 5)

  • Early Breakfast at Domaine Majou
  • Visit to coastal salt marsh in Gruissan
  • Group oyster/seafood lunch at local producer restaurant(weather dependent). If it is not good wewill visit the vinegar producer in Lagrasse and have lunch at one of the delicious restaurants there
  • Aperitifs on the terrace (French 75) at DomaineMajou
  • Dinner at Domaine Majou,Vegetable, Local Grains & Beans night! Asparagus,favasand artichokes should be in Menu will be based on finds in Mirepoix on Monday

Wednesday, April 28, (Night 6)

  • Breakfast at Domaine Majou
  • Visit Bram market, a visit to the local bio olive oilproducer
  • Wine tasting and lunch at Domaine Gayda
  • Wine visit and tasting at Domaine Le Fort, Montréal
  • Aperitifs on the terrace(Absinthe)
  • Local cuisine class to prepare dinner menu at Domaine Majou with Dames/Chefs Jessie Riley and Kathryn Gordon. Fish focused menu based onmarket and local fishmonger finds.
  • Dinner at Domaine Majou followed by a foodfocused film.

Thursday, April 29, (Night 7)

  • Breakfast at Domaine Majou
  • Class – the local cuisine, ingredients and technique’s part 2
  • Picnic Lunch at Domaine Majou
  • Down time to play in the kitchen, walk, workout, read or do nothing
  • Wine tasting and dinner at Domaine Gayda
  • Aperitifs on the terrace(Lillet) at Domaine Majou
  • Farewell dinner at Domaine Majou: Local cuisineclass to prepare dinner menu at Domaine Majou with Dames/Chefs Jessie Riley and Kathryn Gordon, Local classics:duck confit dinner paired with local wines.

Friday, April 30 Departure and Travel Day

  • OPTIONAL Visit Limoux market if you have anafternoon departure
  • Depart after breakfast at Domaine Majou: melon, Brittany-style apple far, pain aux raisins, baguettes, jam, hot chocolate, coffee, tea, blood orange juice

Please Note:
As we get closer in the itinerary is subject to change due to weather, strikes, or other. However, have no fear, there are so many fabulous markets and places to go, there are many options for replacement.

Chef’s Kathryn and Jessie will be in touch to respect desires and any dietary restrictions.

Weekend Add-On: For those who would like to spend a little extra time exploring together or on their own, you are welcome to book an additional two days and depart on Sunday.

Suggested outings:
Friday: Explore the Limoux and the market on Friday, the vinegard producer in LaGrasse.
Saturday: The Revel market on Saturday and Not Pots, dinner at Table Cathare.
Sunday: The Hippie market in Esperaza ( just next to the Spanish border) – Alison is sure to join you for this on

ABOUT DOMAINE MAJOU

Alison Price Becker (formerly of New York’s Alison On Dominick Street and 5 other Alison’s) has spent the past 3 years renovating the centuries old farmhouse she purchased on 2020. She is thrilled to be sharing the magic of Majou with you where connections, creativity and conviviality rule each day. The Domaine combines charming yet simple luxury with genuine hospitality. At Majou, historic character meets thoughtful comfort, supported by our welcoming staff who understand that true luxury lies in authenticity, creativity, and attention to detail. Welcome to our table.

Stone & Sunlight
Domaine Majou, just 20 minutes from historic Carcassonne, and 45 minutes from the bustling city of Toulouse, rests among the
rolling hills of Aude, its sun-warmed stone walls embracing visitors with centuries of French rural heritage. Here, lavender-scented breezes carry whispers of the past while golden light filters through ancient windows, inviting you to slow down and savor each moment.

The Heart of Aude – Between Mountains and Sea
Domaine Majou rests near the center of Aude, a region nestled between the Pyrenees mountains and the Mediterranean Sea. Here
in this ancient landscape, vineyards unfurl across rolling hills, medieval villages crown rocky outcrops, and the legendary Canal du Midi winds its unhurried path. This is French countryside at its most authentic. Time moves more slowly and the connection between land and culture runs centuries deep.

A Land of Cathars and Crusaders
The landscape surrounding Majou is steeped in dramatic history. Perched atop seemingly impossible peaks, Cathar castles stand as silent sentinels to a turbulent past. From the magnificent Carcassonne with its fairy-tale turrets to the haunting ruins of Montségur, these stones have witnessed the clash of faiths and the resilience of those who called this land home.

The Peace of Village Life
Just minutes from our gates, the medieval village of Montréal unfolds around its magnificent collegiate church. Market day
transforms the main square into a vibrant tableau of local life. Producers proudly display generations of craftsmanship in cheese, olive oil, and wine. Each surrounding village has its own character and charm, from flower-filled Mirepoix with its half-timbered arcades to Limoux, birthplace of the world’s first sparkling wine.

Surrounded by Nature
The diversity of Aude’s landscapes offers endless exploration. Within an hour’s journey, you might wander sun-dappled Mediterranean shores, trek through pristine Pyrenean forests, or explore the wild beauty of La Montagne Noire. The region’s everchanging light has drawn artists for centuries, casting its golden glow across landscapes that seem to emerge from impressionist paintings.

Comforts & Amenities
Majou balances rustic charm with essential modern touches: beautifully renovated bathrooms, comfortable bedrooms with quality linens, a state-of-the-art commercial event and teaching kitchen, a saltwater pool embracing the landscape, a light-filled dance studio and a small gym, and reliable internet. A large hangar overlooking the rolling farm fields awaits celebrations, music and gatherings. In the old wine caves, there is a sauna. Here, comfort means honoring authenticity rather than sacrificing character.

Gardens & Grounds
Step outside to discover our gardens nourished by a restored ancient cistern. Herbs, wildflowers, and centuries-old olive trees flourish alongside stone terraces perfect for dining under distant mountain views. Mirabelle’s, peaches, apricots, wild cherries, quince and pears hang from the trees, swollen with the sun in the south awaiting seasonal picking. Majou’s grounds connect you to
the natural rhythms of this remarkable region. We have recently planted an Olive grove with a pergola in the center for smaller gatherings.

ABOUT DOMAINE MAJOU

Our Main House provides 7 queen or king bedrooms (with 2 beds available in two rooms von the top floor) and 5 bathrooms
(parties from 7-16).

On the 1st floor, there are 3 bedrooms (2 queens and 1 king) and 2 bathrooms. One bathroom can be ensuite or can be “Jack & Jill”. Both bathrooms are beautifully renovated and have bathtubs.

On the top floor there are 4 wood beamed rooms and two bathrooms with showers. Two bedrooms share a “Jack & Jill bath. The other two share a bathroom which has views to the village.

The main house has a big fully equipped kitchen. And a large light filled living room.


Our Gite provides 4 bedrooms and 4 ensuite baths (parties from 4-8). Two bedrooms have twin beds which can be made up into a
king, one has a double, and the last a beautiful 4 poster queen. All bathrooms have showers and two have bathtubs as well. One
twin room is on the ground floor.
The Gite has an open fully equipped kitchen and living space.

Our four Roulottes offer more space for more guests. Each is self-contained with a little kitchen, a shower bath (with great water pressure), a little sitting area and a cozy double bed. (Two accommodate up to 3, three accommodate a couple).

Spaces

The professional chef’s kitchen invites culinary creation includes three toilets and changing space.

A Gym with Pilates equipment and light weights, (or a flexible room ), a Sauna & a Dance Studio.

A Large Library/ Conference room, Gathering Space (ready May 2026), with screening facilities and magnificent views.

An indoor-outdoor space with a large farmhouse table to accommodate inners for up to 32 persons.

Outdoor terraces for meals or yoga or…

Pricing for The Languedoc Valley Cooking Retreat

Includes: All meals at the Domaine (Local wines with dinner), 2 lunches out, (lunch in Gruissan, lunch at Domaine Gayda), local travel (unless you are renting your own car)

Shared Room 4950 €

Private room with shared bath 5150 €

Private Room with private bath 5350 €

Includes

Includes:

  • 7 breakfasts
  • 4 lunches (as per itinerary)
  • 7 dinners (as per itinerary)
  • Classes and day outings

Use of:

  • Washing machine and dryer
  • Pool
  • Gym
  • Dance Studio
  • All public areas

Airport pickups and drop offs:
Toulouse (Train or Airport) if outside of our
scheduled pick-ups:

  • 1 person – 200 €
  • 2 persons – 100 € each
  • 3 or more – 50 € person


Carcassonne (Train or Airport):

  • 1 person – 60 €
  • 2 persons – 30 € each
  • 3 or more – 15 € person

READY TO JOIN US?

Email: [email protected]
France: 0676525271
USA: 631 375-0395
Domaine Majou, 529 Majou-Est, Montreal 11290, France

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