Day 1: It's pretty, the ride up here, and it's not that long - barely three hours from Boston. If you have the day, you may want to make it a leisurely experience, drop by at "Beans" for a bargain on outdoor gear and then dip into nature: Popham Beach State Park and Reid State Park are both just a slight detour, less than an hour from us, and well worth the trip. Either way, try to check in at Le Vatout before dinner so we can match you up with a good restaurant as tonight's dinner is the only meal not included in this package. For example, you could take a stroll across the river to the village and discover The Narrows Tavern. There's live music almost every night during the season and it's a great place to grab a burger, have a beer and get to know the locals. Or take the short drive up to Round Pond and have a shellfish feast at the Muscongus Bay Lobster Company, right at the water's edge. For a real treat, we might suggest you drive the extra twenty minutes to South Rockland to experience Primo’s. It’s not inexpensive and during the season you will need a reservation, but the food’s sublime, superbly fresh and the desserts are out of this world.

Day 2: Breakfast is served between 8 and 9am. At 9:45 am David comes to Le Vatout to fetch you for your first day of foraging. Depending on the time of the year and the weather, you'll hike the nearby forests, woodlands, and meadows, looking for edible goodies. Break when the time feels right - a scrumptious box lunch provided by Le Vatout will restore you. Then continue hunting until app. 2:30pm. when David will bring you back to Le Vatout for your second learning experience of the day.

Once back, rest up, take a shower... and prepare to get your hands dirty again, because cleaning mushrooms is a hands-on job. Eating wild mushrooms, on the other hand, is well worth the effort… and that’s just what you’ll get to do with the help of David. Around 5pm he will rejoin you in Le Vatout's kitchen to give you an introduction to preparing mushrooms. A bit of a "celebrity chef", David has been serious about cooking since he was seven years old and worked in restaurants for almost twenty. He regards mushrooms like vegetables, with unique flavors and widely varying textures, colors, moisture content and water absorbency and he'll familiarize you with cooking techniques, suitable side dishes and wines. Your lesson will be topped off with a most delicious meal made from the bounty you collected.

Day 3: Again, breakfast is served between 8 and 9am and you’ll have an opportunity to put your new foraging skills to practice – with another fabulous box lunch served during your break... with a little photography lesson on the side. But when David drops you off at Le Vatout around 3pm, it's time to say goodbye to him, because today’s bounty will be prepared German style, an altogether different approach. Dominika, your innkeeper, will recreate the flavors of her childhood and show you how to prepare mushrooms served over a heaping mound of potatoes, peeled at the table. For contrast, this delight is served with a sweet and sour Westphalian salad on the side. Guten Appetit!

Day 4: Breakfast can takes a leisurely pace today. Afterwards, take a last stroll through the garden and say good-bye Le Vatout. Check-out is by 11am, but don’t be sad: you will take home new skills, plenty of memories and a whole new repertoire to be added to your meals.

If you need more information or if you would like to make a reservation for a particular time, please email us or call Le Vatout at (207) 832-5150