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Open Kitchen. Join Others.

THE CULINARY ADVENTURE 2025

Six Days. Five Nights. 

Inclusive of Room, Tax & Daily Gourmet Meals.


If you’ve dreamt of learning to cook Haute French cuisine, this course is designed for you. Like every course we host, we will equip you with the necessary skills and knowledge to take your cooking to the next level. 

 

What makes this course different, however, is that you will additionally shop the markets like a chef; explore a working dairy farm to learn about sustainable sheep’s milk cheeses and yogurts; and did we say menu planning? Yes, you will gain the necessary skills to plan and execute a proper gourmet menu — perfect for when your friends and family want to taste what you learned in France!

 

Exceptional Experiences Include:

 

  • Champagne & Canape Reception

  • A Six Course Gourmet Dinner Prepared by Chef Duvin

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

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

  • A Visit to a Sustainable Sheep Farm (Round-trip Transfers Included)

Inclusive Pricing: 3725 Euro Per Person

Sample Itinerary

Day 1 - Friday

 

Arrival at 17.00

 

17.00    Introductory talk with complimentary champagne and                    canapés, Discussing aims and course structure 

 

18.00    Dinner 6-course gourmet dinner

 

 

Menu

 

Celeriac velouté scented with truffle

~

Seared scallops, cauliflower purée with a pistachio dressing

~

Sorbet

~

Duck leg confit, cider and apple sauce, Duchess potato

~

Cheese

~

Chocolate and passion fruit bavarois

~

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 and fresh soup 

          (Seasoning Techniques How to bring the best out of your                ingredients)

 

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…Basic knife                    skills; care of knives, safety, sharpening, chop and slice                  onion, brunoise of carrot, julienne of leek.. .

             Demonstration/hands-on: 

             Soufflé mise en place, ratatouille. Crêpes mix, orange                      sauce. Salmon gravadlax. Beurre blanc.

 

16.30    Finish     

17.00    Aperitifs and nibbles

17.30     Back in the kitchen to finish prep

18.00    Dinner

Menu

 

Goat cheese soufflé

~

Sorbet

~

Seared salmon filet, ratatouille
and a traditional beurre blanc

~

Cheese

~

Crêpes suzette flambées

~

Tea and coffee

 

Day 3 – Sunday

 

8.45       Breakfast

 

9.15        Menu Explanation 

               Kitchen: Demonstration /hands-on

               Bread/ brioche making. Crème brulée, ice cream.

               Chicken butchery: marinated filet, stuffed chicken                            ballotine confit drumstick and crispy skin. Boeuf                                bourguignon.

               Chicken stock, (white & brown), veal glace, fish stock

    

13.00     Lunch: Charcuterie, fresh bread and salad, followed by                   cheese

 

14.00     Demonstration / Hands-on:  Onion soup, scallop in shell                lutée, béarnaise mise en place, fondant potato,                                caramelised carrot, smoked pumpkin purée. Brandy                        snap basket, caramel cages.

        

16.30      Finish      

17.00      Aperitifs and nibbles

17.30      Back in the kitchen to finish prep

18.00     Dinner

                    

 

Menu

 

French onion soup

~

Scallop in her shell lutée, leek julienne

~

Sorbet

~

Chicken Medley,  smoked pumpkin purée and a béarnaise sauce

~

Cheese

~

Lemon verbena crème brulée, chilli and coconut ice cream

~

Tea and coffee

 

Day 4 – Monday

 

8.45     Breakfast

 

9.15      Menu Explanation 

             Demonstration /  hands-on : Pasta dough, Foie gras                        tortelli. Boeuf bourguignon to finish, potato gratin.

             Cheesecake in a chocolate teardrop, Chocolate and earl                grey tea ice cream. Sweet pastry, Apricot sorbet.

 

13.00    Lunch: Tagliatelle with a bacon, tomato and onion sauce,              followed by cheese and homemade bread

 

14.00    Excursion –  Visit to a local sustainable sheep farm that                  produce cheeses and yogurt.

 

 

17.00    Aperitifs and nibbles

17.30     Back in the kitchen to finish prep

18.00    Dinner

 

 

Menu

 

Foie gras tortelli, pea purée and truffle foam

~

Sorbet

~

Boeuf Bourguignon, gratin dauphinois

~

Cheese

~

Coffee and baileys cheesecake in a chocolate teardrop,

Chocolate and earl grey tea ice cream

~

Tea and coffee

Day 5 – Tuesday

 

8.45         Breakfast

 

9.15        Menu Explanation, menu planing for dinner party.

        

               YOU ARE THE CHEF! As a team you will prepare dinner,                  from designing your plate to presenting dinner.

               Hands-on : CHALLENGE of the DAY

               Béchamel sauce and croque monsieur

               Snail Bonbon, garlic purée. Salmon gravadlax.

               Almond cream and pear tart.

        

13.00      Lunch: Croque monsieur/ madame with green lettuce

 

14.00      Excursion and shopping in Vitré, medieval town and                        chateau

 

 

17.00       Aperitifs and nibbles

17.30       Back in the kitchen to finish prep

18.00       Dinner

 

Menu

 

Salmon gravadlax scented with beetroot

~

Smoked snail bonbon, garlic purée, arugula oil

~

 Sorbet

~

 CHALLENGE of the DAY

YOUR DISH, YOUR DESIGN (team work)

~

Cheese

~

Pear and almond tart, apricot & rosemary sorbet

~

Tea and coffee

 

Day 6 – Wednesday

 

9.00       Breakfast

 

               Departure after breakfast

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