Le Calabash Petit Conservatoire de la cuisine

10/08/2026

Tomatoes, at their summer best. 🍅
August is when tomatoes really come into their own — sun-ripened, juicy, colourful and full of flavour.

From the classic red tomato to heirloom varieties in shades of yellow, green and deep purple, summer is their moment.

At Le Calabash, seasonal cooking means letting ingredients shine when they’re at their best — straight from the Loire Valley to the plate.

Right season. Right ingredient. Nothing more needed. 🌿

La tomate, au meilleur de sa saison. 🍅
En août, la tomate est à son apogée — mûre au soleil, juteuse, colorée et pleine de saveurs.

De la classique tomate rouge aux variétés anciennes, jaunes, vertes ou pourpres, l’été est définitivement sa saison.

Au Calabash, cuisiner au rythme des saisons, c’est laisser les produits s’exprimer lorsqu’ils sont au meilleur de leur goût — de la vallée de la Loire à l’assiette.

La bonne saison. Le bon produit. Rien de plus. 🌿

09/08/2026

What a amazing ‘Karen’s Le Calabash Kitchen’ Lexington USA 🇺🇸Reunion Week we had at Le Calabash 🇫🇷
It was like yesterday we were on the edge of Victoria Falls, walking with Elephants 🐘 having a Gin and Tonic watching the African sunset on the mighty Zambezi.
Beautiful people, awesome memories and all whilst changing lives.
Till next time 🇫🇷🥂🇺🇸🇳🇦🇿🇼🇿🇦

07/08/2026

🇫🇷🍷 It’s Never Too Late to Join the Le Calabash French Culinary Adventure!

Late September is one of the most beautiful times to experience France. As the Loire Valley begins to embrace the colours of autumn, it’s the perfect time to immerse yourself in authentic French cuisine, culture and hospitality.

Join us for an unforgettable culinary journey where you’ll cook, learn and dine in a fun and relaxed environment. Discover the art of classic French cuisine while also exploring global cooking in France, all taught using the finest local ingredients and inspired by Le Calabash’s unique culinary philosophy.

This is more than a cooking course, it’s a chance to experience France our way, creating lifelong memories with wonderful people who share a passion for food, travel and culture.

✨ It’s not too late to join us this September!

📍 View the full itinerary via the link in our bio.
📧 To book or find out more, email [email protected].

We can’t wait to welcome you to France!

GlobalCooking CulinaryTravel TasteFrance CookInFrance FoodLovers

02/08/2026

Absolutely delighted to have LivingRoom at Summerhill join us on our journey. 🇫🇷🥂🇿🇦🇺🇸🇳🇦🇬🇧🇿🇼

LIVINGROOM AT SUMMERHILL
One Chef. One Opportunity. One Extraordinary Journey.

The Le Calabash Dream Initiative is proud to announce that one chef from LivingRoom at Summerhill has been selected for the prestigious 2027–2028 International Internship Programme in France.

Selected through a national scouting process, LivingRoom at Summerhill was recognised for its outstanding culture of mentorship, education and professional development.

Following their internship in France, the chef will return to continue their leadership journey through the restaurant's succession programme, ensuring that international experience strengthens South African hospitality.

Congratulations to the entire LivingRoom at Summerhill team.

From Potential to Possibility. 🇿🇦🇫🇷

02/08/2026

A little look back at Karen Roods Elephant Ears Group! Day 4 - Surf n Turf at Le Calabash!

After yet another traditional French breakfast, this time with blueberry yogurt, we made a quick trip in to nearby LaRoche Posey to visit the twice weekly outdoor market. I’m always amazed at the beautiful farm fresh produce they have here. There were also some food trucks and clothing and jewelry vendors selling their goods. We took a quick walk around the city centre and stopped in a few shops before heading back to the cooking school to start working on lunch.

Our lunch today was about fish techniques. Chef Sidney had a gorgeous North Atlantic salmon delivered that he filleted and explained the process and how best to slice, season, sear and cook to perfection. We also had fresh mussels that we learned how to clean and prepare. The salmon was served over tomato and anchovy risotto that was incredibly flavorful. Finally we made cod fillets that were served over spinach with a rich creamy curried mussel sauce. We learned about taking “the perfect fork” - a bit of the spinach, a piece of the cod and cover with the creamy mussel sauce. We sopped up every bit of the sauce with our bread. We had a special treat for dessert - a scoop of Chef Alison’s vanilla bean ice cream with only olive oil and fleur de sel (sea salt) on it! So, so delicious!

We had some down time in the afternoon and then we were treated to an amazing grilled ribeye steak dinner with Chef’s Mac N Cheese, onion rings and indescribably delicious chive mayo! We put it on both the onion rings and the steak!

Dessert was “death by chocolate” - we had a trio of Chef Connor’s chocolate marshmallow bears dipped in chocolate, chocolate brownies and the chocolate ice cream lollies (dipped in chocolate) - all drizzled in chocolate sauce. Did I mention we had chocolate?

After dinner we sat outside on the terrace and finished our drinks, talked, laughed and play a “guess who” game.

Another fantastic day at Le Calabash!

31/07/2026

Another unforgettable week at Le Calabash! 🇫🇷🍷👨‍🍳

It has been a pleasure welcoming Karen and her wonderful group to the Loire Valley for another unforgettable culinary experience.

One of the things we love most at Le Calabash is seeing familiar faces return year after year. Many of our guests have become part of the Le Calabash family, and it is always a joy to welcome them back while sharing the experience with first-time visitors.

This week has been filled with hands-on chocolate masterclasses, authentic French cooking, vibrant local markets, Loire Valley wine tastings, and unforgettable evenings gathered around the table with exceptional food, fine wine and wonderful company.

From artisan chocolates to fresh seafood, perfectly grilled steaks and beautiful French desserts, every meal has celebrated the flavours and traditions of France.

Thank you, Karen, and everyone in your group, for another week filled with laughter, friendship and incredible memories. We look forward to welcoming you back again soon.

À bientôt! 🇫🇷❤️

28/07/2026

A wonderful start to a very special week at Le Calabash. 🇫🇷✨

We are delighted to welcome Karen’s Le Calabash Kitchen Elephant Ears Reunion group, bringing friends together once again through unforgettable food, wine and shared experiences in the heart of the Loire Valley.

The week began with an exceptional wine tasting hosted by Lisa from Dumnacus Vignerons in Chinon, where guests explored the unique character and stories behind the estate’s beautiful wines. The afternoon was perfectly complemented by a hands-on chocolate-making workshop with Chef Connor Chocolate Extraordinaire , creating the perfect pairing of fine wine and handcrafted chocolate.

This is just the beginning of a week filled with incredible cuisine, local flavours and memories that will last a lifetime.

Here’s to friendship, exceptional hospitality and the magic of France. 🥂🍫🍇

21/07/2026

Success is measured not only by what you achieve, but by what you give back.

Through the Le Calabash Dream Initiative, in partnership with the Culinary and Service Professionals of South Africa (CSP-SA), we believe every chef has the power to make a lasting impact beyond the kitchen.

Our participants return home with more than international experience. They return with a responsibility to mentor aspiring chefs, support their communities, share their knowledge and inspire the next generation of hospitality professionals.

By giving back, we strengthen not only individual careers but the future of South African hospitality.

Because true leadership is measured by the lives you uplift and the opportunities you create for others.

From Potential to Possibility.

20/07/2026

Together we can make a difference. 🇫🇷🇿🇦🇺🇸🇬🇧🇳🇦🇿🇼
Real opportunities, life changing experiences and a lasting impact.

Knowledge grows when it is shared.

Through the Le Calabash Dream Initiative, in partnership with the Culinary and Service Professionals of South Africa (CSP-SA), we are creating a culture where mentorship is more than a responsibility—it's a legacy.

Every participant learns from world-class chefs during their international internship in France. Every graduate returns to South Africa with a commitment to share that knowledge, mentor emerging talent and strengthen their brigade.

By investing in mentorship, succession planning and knowledge transfer, we ensure that every generation of chefs leaves our industry stronger than the one before.

Because the greatest legacy a chef can leave is the people they inspire.

From Potential to Possibility.