Rêverie brings you into the heart of travel. 

Chefs, writers, artists move around differently in this world. Their curiosity and deep dives and rabbit hole spelunking and natural-born lust for life - it all brings a very special kind of experience that feels at once wild and unique. It is also a world that feels rooted in connectivity, where relationships are the key to seeing, feeling and experiencing. This is a life that we realized – in all of our time cooking, teaching, and traveling together – we want to share. We have built Rêverie to show you this world and we’re bringing along some of the most deeply passionate chefs and artists and writers we know. And to have a lot of fun. None of this matters without that joie de vivre! The kitchen isn’t a precious place to be intimidated in. It’s a place to goof, to laugh, to learn and to grow -  to get that good joy stuff all up in you. We’re not serious people but we are serious about food and keeping our hands in good work. We hope you will join us!

let us ride into the sunset

During Reverie Retreats, hospitality and a generous spirit of shared time is a high priority. We are dedicated to an immersive guest experience that includes education, relaxation, joy, and a deep commitment to local agrarian and producer commerce and communities. From this place we hope to share a world in which most non-restaurant “lay people” don't have easy access and share a traveler’s world vs. a tourism market. 

People are the priority. Food is the conduit.

Why Rêverie?

Reverie is an avenue into the world within which founders Lisa Donovan and Julie Belcher have worked for a long time – where we cook, learn, grow, and build communities with other makers, cooks, and travelers. We share our way of living and working with Rêverie participants around food, wine, and artisans. Each retreat is an opportunity to share our discoveries, from Nashville to New Orleans, from France to Mexico. It is a life that we realized – in all of our time cooking, teaching, and traveling together – we want to share. We hope you will join us!

Lisa Donovan

Lisa Donovan is a columnist for the New York Times, a James Beard Award winning food writer and a pastry chef. She has cooked in some of the most renowned kitchens in the United States. As well as traveling the world speaking, cooking and teaching, Lisa regularly contributes to Food&Wine Magazine, The Washington Post, Saveur Magazine, and many other food publications. Lisa has appeared on Mind of a Chef, A Chef’s Table, True South and Vivian Howard’s A Chef’s Life. Her first book, Our Lady of Perpetual Hunger, released through Penguin Press is available here.

You can follow Lisa on Instagram: @lisamariedonovan

Julie Belcher

Julie Belcher of Miette Nashville learned to bake in her home kitchen while working as a barista and a French teacher. After realizing that her love for bread exceeded the rest, she left for France to study under the experts. Following a year of travel, apprenticing under a number of bakers, Julie arrived in Angers, France at La Boulangerie des Carmes which would become her culinary home for several years. After several years of traveling France as a touring musician and continuing at the bakery, Julie returned home to Nashville where she lives with her husband, her son, and their two doggos.

You can follow Julie on Instagram: @miette.nashville

About Our Retreats

  • We connect with local experts and artisans who invite you, as a guest to their region, to enjoy the best of the best.

  • We work hard to balance the schedule for optimal fun and relaxation.

  • The number of people in attendance depends on the size of each château. However, we specifically design these retreats to be small and manageable for all and do not accept more than twenty guests no matter our ability to house them. Typically, we have an attendance of 15-18 guests. 

  • We invite specialists in regions and technique to join us for the ride.

  • We encourage guest participation based on want and do not pressure attendance at any given scheduled event, including workshops. Typically, though, people are eager to attend and participate!

  • The kitchen is open, and you’re coming to join us anytime! We have had great experience with this while teaching and getting to know our guests.