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Din din Supperclub's Courtney Sproule will simultaneously act as tour guide and expert Francophile during culinary instructor Robert Reynolds' annual spring "France Session," which transplants his Chef Studio cooking classes in Europe for one week in May. Those making the trans-Atlantic trek — this year, in Bourdeaux from May 10-16 — will escape to the French countryside, where Sproule and Blake Van Roekel led two cooking classes per day, in addition to daily excursions to farms, cheesemakers, and foie gras producers. Tuition and lodging runs $3,200 per person; more information available here. [EaterWire]

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