Toussaints Vacation Package: October 18-22,2016


Toussaints Vacation Package: October 18-22,2016

800.00 950.00

Relax, enjoy great food,  & see some local sites! 
A great vacation package awaits you at Château Ladausse.


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Toussaint's Vacation Package at Château Ladausse
5 Night
Package Includes (per person):

  • 5 Nights (double occupancy) in large private suite with ensuite bathroom

  • 4 Standard breakfasts

  • 1 Deluxe breakfast

  • 2 hour Cooking Lesson or Wine Tasting

  • 2 full-day excursions with private guide:

    • Château Biron, Monpazier, Monflanquin (Bastide villages)
    • Cahors, St. Cirque La Popie, winery visit and tasting.
  • 1 dinner, 2 courses, with "apéritif"

  • 3 dinners, 3-Courses, with "apéritif"

  • 1 dinners, 4 courses, with "apéritif"

Special offer of 800€ per person for this package, double occupancy.  Please add a supplement of 300€ for single occupancy.


  1. Dinners include wine with the "apéritif" and dinner.  Wine & Champagne upgrades available at a surcharge.
  2. Transportation services are available to/from train stations or airport.  These services also include guided day excursions.  Supplemental fees apply;  Please inquire. 

Standard Breakfast:  Baguettes, croissants and freshly made bread served with home made confiture, French butter, and honey.  Coffee, cappuccino, espresso, hot chocolate, tea or infusion and orange juice. 

Deluxe Breakfast:  Includes everything shown in the standard breakfast, plus a choice of an egg dish, cheese/charcuterie, yoghurt/meusili, crêpe or muffin or "cake" du jour, fresh fruits (from the orchard during the harvest season) and freshly squeezed juices.

Example 3-Course Menu:

Apéritif Kir Rose Ladausse (sparkling wine with rose syrup) served with warm gougères from the oven, toasts with tapenade or other topping and saucisse sèche de canard from nearby farm.

Entrée (1st Course): 
Toast with foie gras maison mi-cuit (pâté of foie gras house made), chutney du jour, green salad --- OR --- Risotto saffrané aux langoustines.

Plat (Main Course):
Magret de canard d'ici, pommes de terres Sarladaises (garlic & parsley sautéed potatoes), vegetable of the day --- OR --- Papillote de dos de cabillaud, sauce lait de coco-curcuma, légumes de saison (Cod in papillote, coconut milk-turmeric sauce, seasonal vegetables).

Tarte aux pommes, glace maison --- OR --- Cocktail de mousse au chocolat avec coulis de framboise et glace maison (served in a martini glass).

Example 4-Course Menu:

Apéritif (sparkling wine) served with a parmesan panna cotta with black olive & sundried tomatoe salsa, magret de canard séché, crisps maison.

Entrée (1st Course): 
Aubergine bio japonais rôtie à la sauce miso (Organic japanese eggplant that is roasted and served with a miso sauce) --- OR --- Tartare de saumon fumé à la mangue et à l'avocat (smoked salmon "tartare" with mango and avocado). 

Plat (Main Course):
Entrecôte de boeuf, frites maison, sauce Bordelaise aux champignons (rib-eye steak, house fries & Mushroom-bordelaise sauce) --- OR --- Filet de bar, sauce Champagne beurre blanc, lit de poireaux-pdt (Filet of Mediterranean sea bass with a Champagne white butter sauce, served on a bed of leek & potatoes). 

Mousse de Roquefort, figues, tuile de parmesan -- OR -- Cabécou fondu, miel, noisettes (Young goat cheese disc with honey and roasted hazelnuts, all locally sourced).

Paris-Brest (choux pastry shaped like a bike tire filled with a praline cream) --- OR --- Tartelette fruit de la passion meringuée .