Hi, I'm Kathryn. I met Jonathan Robinson, the owner of Le Moulin Bregeon, when I was teaching at a culinary school in New York in 2000, and we ran the first (baking) course at Le Moulin Bregeon in 2002.
I've been back with groups of "foodies" basically every year since. When I started at the Institute of Culinary Education (ICE) in 2003, we evolved the program to include cooking (fine dining and more regional), charcuterie, and artisan breads. We also started to send over graduates to help staff the Mill in the summer season, prepping and cooking and taking care of guests.
After writing 2 successful baking books, I finally decided -- it's the right time to (self) publish the cookbook for Le Moulin Bregeon, a small country-lux hotel in the western Loire Valley. They need one. Imagine visiting, and getting a copy of your favorite recipes. Or buy one for a friend who loves France, and dreams about visiting!
So here it is. Bernard and Pascal helped to edit what easy-to-make (but delicious) recipes they wanted included. Jonathan has helped decide what photos of Le Moulin Bregeon to include, since this is their first lifestyle or cookbook since it opened 20 years ago. The book is in English, of course!
At this stage, the book is about 210 pages with over 200 beautiful color photos. I've got ICE alumni helping to test and edit the recipes, and other art advisors working on the layout. We're finishing up some photo shoots as the season winds down this fall after the influx of summer visitors. We've also included some interesting information on Le Moulin Bregeon historically as a mill and the renovation phase.
We want the book to be a nice memento for visitors to Le Moulin Bregeon. Something that fits in your suitcase. A nice hardback with gorgeous photos, and recipes from our courses that work if you decided you miss delicious French food and want to make some yourself at home. And I hope you decide to buy two books, to gift one to a friend or family member who adores the Facebook page for Le Moulin Bregeon and just has not managed to visit yet in person!
Risks and challenges
Bernard Levenez, the Chef at Le Moulin Bregeon, needs to be able to fly to New York again to work with me on final proofing of the recipes, and wrap up the last photo shoots for the food. After that, we believe we will be able to finalize the book and send it for printing. My goal is to have it done mid 2019, and out to everyone participating in this fundraiser by fall! After then it will be available for purchase at Le Moulin Bregeon and on Amazon worldwide.Learn about accountability on Kickstarter
- (60 days)