Course summary

A week long contemporary dance workshop for professional dancers and full time dance students.

The course comprises 6 days of dance and choreography lead by two talented professional teachers –Solène Weinachter and Becky Namgauds.  With places limited to just 18 dancers an intensive learning experience is assured. 

 

The workshops will take the form of a "choreographic laboratory" and include opportunities to improve technique, collaborate and to explore new ways of movement and expression. This will culminate in new pieces of choreography which will form part of a performance open to the public on the final evening.

Based in the truly magical Couserans Pyrénées, our course includes airport transfers, accommodation and is fully catered, so you can find space and time to reflect, form new ideas, escape the noise of the city and to connect with nature – a rare opportunity for professional dancers in the rush from rehearsals to theatre.

 

 

This year's teachers

 
 

Becky Namgauds

Solène Weinachter

 

Accommodation

Food

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Grange de Pinsou

Luxury detached accommodation with wood burner, sleeps 3 in 2 bedrooms

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Quélébu Grange

Luxury detached accommodation with wood burner, sleeps 3 in 2 bedrooms

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Saradaou

Simple accommodation in detached gîte, sleeps 7 in 4 rooms, bunk beds, doubles and sofa beds

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Little Gîte, Pinsou

Little Gîte - compact accommodation sleeps 2

 

Food

We provide locally sourced vegetarian food. Breakfasts are self service and taken in your accommodation. We fully cater cooked lunches which we eat at the dance venue and evening meals which we eat together at the Saradaou gite. We pass a shop each day where alcoholic beverages and addition snacks can be purchased if desired.

 

This year food will be prepared by Taeko Okaniwa. She will tell you that food is an art form. A fine arts university alumni from Tokyo, her path led her to the stunning mountains of the Pyrenees where she now creates edible stuff! She owns the Atelier de Parès, a micro company dedicated to culinary and graphic arts, inspired by local products and landscapes. Her cooking follows the seasons and often draws from her experiences on her family farm. Her cooking is a subtle mix of Asian and French food, a fusion that stems from her own Japanese background, her decade spent in India and Thailand and her love for French gastronomy. She’ll make sure your palate enjoys it all!

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Prices

TUITION ONLY places for entire week long workshop

(includes tuition, lunch but not transport or accommodation) 

                                       

350€

RESIDENTIAL PLACE (includes tuition, accommodation, all meals, airport transfers from Toulouse Blagnac airport, transfers to and from accommodation to venue each day, excludes flights to Toulouse)

485€-585€ (£430-£513 approx)

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