The Domaine — Gentle Gourmet

The history of the Domaine

A small farm, since 1590.

Brocfontaine began as a small farm; one of its houses dates from 1590, during the reign of Henri IV. The estate grew over the centuries. Today it has four houses, other buildings and about two acres of gardens in the Iton valley.

It has also been our family home since 1995, and the place where the Gentle Gourmet story began.

The Domaine's main house in the distance, the well in the foreground — The Domaine de Brocfontaine, our family home in Normandy.

The kitchen garden in front of the house, in the early years — The gardens at Brocfontaine in the early years.

The “Broc Fontaine” plaque on the gate pillar — Where the Gentle Gourmet story first began.

The houses

Four houses, and a few others.

The main house, and several other buildings, some of which are now used for teaching, accommodation and the evolving activities of Gentle Gourmet.

The long house across the lawn, a cherry tree in bloom in the foreground — The main house.

The small timber-framed house against the forest — One of the four houses.

The gallery beneath the vine, along the house — In the shade of the vine.

A timber-framed house with its covered well, a magnolia on the left — Another of the houses.

A timber-framed house beneath a large walnut tree, on the lawn — Beneath the walnut tree.

An old black-and-white photograph of one of the Domaine's timber-framed houses, a parasol in front — In earlier days.

A black-and-white engraving of one of the Domaine's houses, signed A. Heller — Engraving by A. Heller.

The gardens & grounds

The garden is part of the lesson.

Herbs, flowers, fruits and vegetables from the Domaine are not simply a backdrop to our courses. They are part of the way we cook and teach.

The morning harvest: squash, sweet potatoes, peppers, raspberries and flowers — The morning harvest, before class.

A crimson amaranth in flower in the kitchen garden — Amaranth in the kitchen garden.

Pink poppies in front of the purple bean teepees — Flowers as much as vegetables.

A blue squash picked among the leaves — The squash bed.

The cherry trees in bloom on the lawn — Spring on the lawn.

The brook, a deckchair on the bank — The brook that runs through the Domaine.

The box-edged herb garden — The herb garden.

The kitchen garden: bean teepees, lavender and cornflowers — Lavender, cornflowers and climbing beans.

The kitchen garden in the mist, poppies and phacelia — A misty morning.

A bunch of black grapes among the leaves

The teaching kitchens & culinary library

A culinary institute dedicated to plant-based French gastronomy.

A fully equipped teaching environment with professional kitchens, individual workstations, specialized equipment and an extensive culinary library, designed for focused, hands-on training in French plant-based cuisine and pastry.

The professional kitchen: long wooden table, workstations and copper pans — The professional kitchen.

A tray of bites presented in the kitchen — Ready for tasting.

A stuffed artichoke in front of the cast-iron range — Stuffed artichoke.

Plating a dish in front of the bookshelves — In front of the culinary library.

The Domaine's kitchen: dresser, copper pans and a class under way — The large kitchen, on a class morning.

Bowls of fruit along the long wooden table

Copper moulds on the wall, above the blender and utensils

A copper mould decorated with grapes and pears

The second kitchen, green-and-red tiles and copper pans — The second kitchen, and its copper pans. The wood-burning stove never takes a holiday.

Meals & the art of the table

The table is part of the lesson.

At Brocfontaine, cooking, presentation, table setting, service and the pleasure of sharing food are considered as a whole.

A long festive table — The holiday table.

A table laid in the garden under the trees, a bouquet of flowers and croissants — Under the trees.

A table laid with a red cloth and flowered plates

A long meal under the Domaine's pergola — Under the pergola, enjoying our famous arancini.

A table laid with white flowers and cut glasses

Staying at the Domaine

Live your course at the Domaine.

Staying on site gives students exceptional freedom to immerse themselves fully in the learning process, without the distractions of daily travel, shopping or meal preparation.

The accommodation is not run as a hotel, but each unit receives a weekly bed-linen change and cleaning to make life easier during the course. All meals are provided. The Domaine currently offers two private cottages and a duplex in a separate building.

A cottage bedroom, wrought-iron bed and floral bedspread — A bedroom.

A cottage dining corner, white tablecloth, terracotta tiles in the sun — The dining corner.

An orange sofa beneath an old painting — A corner for reading.

A cottage living room, orange sofa, coffee table and bookcase — The living room.

Life at Brocfontaine

It is also a home.

Students share the Domaine with our family, our cats, our dog and our pony, as well as the birds and wildlife that inhabit the gardens and the banks of the brook.

The pony at the stable door, on the straw — Pompom the pony.

The dogs lying on the lawn in the sun — The dogs.

A cat and a basket of sunflowers in front of the house — Beautiful Heiwa with sunflowers.

Getting here

An hour from Paris.

36 rue Saint-Fiacre
27930 Brosville, Normandy, France

Students are responsible for arranging their transportation to and from the Domaine. For those who prefer a door-to-door service, we can recommend a trusted local professional taxi/VTC company for transfers from airports and railway stations.

Plan my stay See the map →

The programs will give you a reason to come. The 2027 programs →

Aerial view of the Domaine and the village, seen from above

A five-century Norman country estate with gardens, a brook, woods and fields of horses.

Live your course at the Domaine.

An hour from Paris.