The Château de Ferrières, a showcase for French heritage dating back to the late 19th century, has re-opened after substantial renovation and now houses a new French cookery school, Ecole Ferrières, which trains students to work in hospitality and haute cuisine. Nestled within a 130-hectare expanse of greenery, the Château de Ferrières is the perfect foil for your most prestigious events. The Château houses an upscale campus comprising cookery demonstration kitchens, cellars, wine tasting rooms, two fine-dining restaurants and reception rooms extending over 1000 m² to host your events.
The chateau has two restaurants (300 covers) run by the chef Patrick Juhel. The gastronomic restaurant ‘Le Baron’ is the place to experience creative cooking drawing on French savoir faire. It comprises a lounge area, the Louis XIII salon, the Salon Blanc, a private room and a cozy terrace for 20 covers. The menu features a variety of fish and meat dishes: try the red mullet filet with grapefruit caviar and broccoli flakes, or the beef tournedos Rossini with port sauce. The other restaurant, the ‘Chai’, serves ‘bistronomic’ (a blend of bistro and gastronomy) food, perfectly paired with fine wines. Sit out on the shady veranda or on the terrace (67 covers) to enjoy brunch, lunch or dinner.
The reception rooms
The Château de Ferrières can host all kinds of corporate events: seminars, conventions, team-building events, cocktail parties and gala dinners. Greet your guests in the Grand Salon or the Salon de l’Entrevue, which has a total area of 1 000 m². The 130-hectare grounds, complete with a lake, are suited to any outdoor event.
The cookery classes
Chefs and sommeliers supervise professional workshops in a unique, prestigious setting. Two themes are offered: gastronomy (cookery, baking, wine appreciation, pastry making, table setting and restaurant management) and hospitality (communication, yield management, web strategy and so on).