The Mercersburg Inn is proud to partner with the acclaimed L' Academie de Cuisine of Bethesda, MD to present a series of culinary weekends offering French cooking classes throughout the year.

This weekend getaway cooking school held Friday night through Sunday afternoon features two intensive (hands-on) cooking classes and (of course) fabulous meals. Cooking classes are held in the mornings, followed by a lunch featuring the results! Saturday night's Chef's Dinner, prepared by the Inn's Chef de Cuisine Dan Nowalk, is an elegant gala event.

Chef Francois Dionot - Founder and Director

Chef Francois Dionot is the founder and director of L'Academie de Cuisine and has over 30 years of experience in the food service industry. A native of Reims, France, Mr. Dionot was educated at L'Ecole Hoteliere de la Societe Suisse de Hoteliers in Lausanne, Switzerland, where he earned a diploma in hotel and restaurant service management and all phases of food preparation. Mr. Dionot worked at various highly acclaimed kitchens in Switzerland, France, Washington DC, and New York.

Mr. Dionot remains an integral part of L'Academie de Cuisine, handling day-to-day operations as School Director and Instructor for the theoretical portions of the school's professional programs. He also teaches vocational French cuisine classes, conducts master classes on specialized food subjects around the country, and acts as a food consultant for various professional groups. A founding member and past President of the International Association of Culinary Professionals (IACP), he also is a Chef Rotisseur member of the Chaine des Rotisseurs and a member of the Vatel Club.

2010 Dates

April 16-18
September 10-12
November 12-14

Chef Patrice Olivon - Program Director at L'Academie de Cuisine

Program Director of Culinary Arts at L'Academie de Cuisine in Gaithersburg, Maryland, Chef Patrice obtained his culinary degree from Ecole Hoteliere de Marseille, and then cooked at the renowned Negresco Hotel with Michelin two-star Chef Jacques Maximin. Relocating to Washington DC in 1979, Chef Patrice first worked at Le Palais des Friandises and then was the Sous Chef at La Maison Blanche for twelve years. Chef Patrice achieved the position of Executive Chef of the Embassy of France and excelled there for twelve years.

Chef Patrice also cooked at the White House for formal affairs, private parties, and daily meals. In 1993, First Lady Hillary Clinton called upon Chef Patrice, along with the country's most talented chefs, to "Americanize" White House cuisine. Chef Patrice competed on Food Network's Iron Chef America with the former Executive Chef of the White House, Walter Scheib. Alton Brown nicknamed Chef Patrice the "Patrice-O-Matic" for his speed and culinary prowess - skills that helped the team win the battle against Iron Chef Cat Cora.

2010 Dates

May 21-23
July 16-18
Dec. 3-5 - Learn to make a traditional holiday dinner with a French Flair.
Take the recipes home and make it for your family and friends for the holidays

Call early (717-328-5231) for your chance to cook in the country with Chef Dionot and Chef Olivon - these weekends fill up fast!

Requires a minimum 2-night stay - Friday and Saturday nights

Course Fees

Classes: $175 per person
Chef's Dinner: $85 per person (includes wine)

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