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THE ADVANCED ITINERARY 2025

Seven Days. Six Nights. 

Inclusive of Room, Tax & Daily Gourmet Meals.


Ideally for advanced and returning students, the ingredients we've selected for this course, and the technical skills required to prepare them, make the Advanced Itinerary the perfect match for those seeking a higher understanding of Haute French cuisine. 

Students will be pushed to increase their already refined skill set while taking full advantage of our central surroundings. 

 

Exceptional Experiences Include:

 

  • Champagne & Canape Reception

  • A Six Course Gourmet Dinner Prepared by Chef Duvin

  • Remaining Nights: Advanced Gourmet Dinners Prepared by the Students with Chef's Assistance.

  • A visit to the Market in Laval (Round-trip Transfers Included)

  • Shopping & exploration in Vitré, the "1000 Year Old City" (Round Trip Transfers Included)

Inclusive Pricing:  5500 Euro Per Person

Sample Itinerary

Day 1 - Friday 

 

Arrival at 17.00

 

 

17.00    Introductory talk - Discussing aims and course                                  structure followed by complimentary champagne and                    canapés

 

18.00    Dinner 6-course gourmet dinner

 

Menu

 

Caramelised scallops, cauliflower medley, black garlic foam

~

Smoked trout and fennel, oeuf cocotte

~

Sorbet

~

Beef filet tournedos, roasted gem and truffle jus

~

Artisanal Cheese board 

~

Raspberry and lime bavarois, honeycomb and meringue

~

Tea and coffee

Day 2 - Saturday

 

8.45     Breakfast to include fresh croissants, breads and                             preserves, orange juice, local apple juice, yogurts, tea                     and coffee.

 

9.15     Off to Laval’s market for shopping and sightseeing.

 

12.00   Returning to The Walnut Grove, we will break for lunch                   and feast on our treasures.

 

14.00   Kitchen - We will begin the course and our journey in the               kitchen with hands on experience and demonstrations                   preparing for dinner. 

            Welcome, explore kitchen/equipment etc…Refresher                     basic knife skills; care of knives, safety, sharpening, chop               and slice onion, carrot…

 

            Demonstration/hands-on: Artichoke velouté, foie gras                   espuma. Monkfish and mussel prep, fish sauce. Savoury                 pastry dough, brioche.

            Soufflé, Grand-Marnier cream, sorbet, Pim’s.

 

16.30    Finish     

17.00    Aperitifs and nibbles

17.30     Back in the kitchen to finish prep

18.00    Dinner

 

Menu

(Depending on market and season)

 

Artichoke velouté with truffle, hazelnut and foie gras espuma

~

Sorbet

~

Monkfish tail sous vide, mussel and saffron sauce

~

Artisanal Cheese board 

~

Grand Marnier soufflé, lemon verbena sorbet, orange marmelade pim’s

~

Tea and coffee

Day 3 - Sunday

 

8.45      Breakfast

 

9.15       Menu Explanation 

              Demonstration/hands-on:

              Duck leg confit, Lobster bisque, Langoustine, scallop                     tartar, Carrot bavarois and Campari espuma. Quiche.                       Seabass prep, beurre blanc

              Bread making: Focaccia

 

13.00    Lunch: home-made quiche Lorraine, fresh lettuce from                  the garden, Cheese and chutney

 

14.00    Demonstration/hands-on: Veal blanquette, Tian de                        Provence.

             White chocolate sphère, passion fruit curd, pistachio                      sponge, strawberries, chocolat sauce.

 

16.30     Finish     

17.00     Aperitifs and nibbles

17.30      Back in the kitchen to finish prep

18.00     Dinner

 

 

Menu

 

Scallop tartar, Langoustine and Carrot medley

~

Sorbet

~

Seared seabass, with a grapefruit beurre blanc

~

Artisanal Cheese board 

~

White chocolate sphère, strawberries with long red pepper, 

passion fruit curd and  pistachio sponge

~

Tea and coffee

 

Day 4 - Monday

 

8.45      Breakfast

 

9.15       Menu Explanation 

              Demonstration/hands-on: Salmon, mayonnaise..

              Sweet pastry, sorbet, Duck and foie gras terrine, Purée.

             Chocolate mousse and glaze, chocolat tart, chocolat                      decor, sorbet, Tarte Tatin. Lobster and rouille toast

        

13.00    Lunch: Poached salmon, homemade mayonnaise, mix                    salad, cheese and fresh bread

 

14.00    Hands-on – Master-class with a Traditional French                           Patissier making croissants & macarons

 

16.30     Finish     

17.00      Aperitifs and nibbles

17.30      Back in the kitchen to finish prep

18.00     Dinner

 

 

Menu

 

Lobster bisque “brandy flambé”

~

Sorbet

~

Veal blanquette, Dijon mustard purée

~

Artisanal Cheese board 

~

Vertical chocolat tartlet with Jamaican pepper, 

orange and tarragon sorbet 

~

Tea and coffee

Day 5 - Tuesday

8.45     Breakfast

 

9.15      Menu Explanation 

             Demonstration/hands-on: Chicken, tomato and smoked                bacon consommé. Chicken mousseline, deboning quail,                stuffed quail, Port réduction. Vegetables. Hazelnut                          crumble, Cinnamon ice cream.

                

13.00    Lunch: Cold meat, charcuterie and salad from the                            garden, fresh bread.

 

14.00     Excursion and shopping in Vitré, medieval town and                       chateau

 

16.30      Finish     

17.00      Aperitifs and nibbles

17.30      Back in the kitchen to finish prep

18.00     Dinner

 

Menu

 

Duck confit and foie gras terrine

~

Sorbet

~

Stuffed quail, raisins and port reduction

~

Artisanal Cheese board 

~

WG Tarte Tatin, hazelnut and fleur de sel crumble

Cinnamon ice cream

~

Tea and coffee

Day 6- Wednesday

8.45      Breakfast

 

9.15       Menu Explanation 

              Demonstration/hands-on: consommé to clear.

              Choux pastry, Puff pastry, Sweet pastry. Diplomate cream

              Béchamel, Croque monsieur, fruit salad. Fig leaves milk.  

 

13.00    Lunch; Croque Monsieur/ Madame and salad, fruit salad

 

14.00    Demonstration/hands-on: Puff pastry, vegetables

             Saint Honoré

 

16.30    Finish     

17.00    Aperitifs and nibbles

17.30     Back in the kitchen to finish prep

18.00    Dinner

 

Menu

 

Chicken, tomato, smoked bacon consommé, en croute

~

Sorbet

~

Cod loin in fig leaves milk, Hollandaise sauce

~

Artisanal Cheese board 

~

Saint Honoré

~

Tea and coffee

Day 7 - Thursday

9.00       Breakfast

 

               Departure before 10.00

Including Menus

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