ADVANCED COOKING COURSE
THE ADVANCED ITINERARY
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.
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Students will be pushed to increase their already refined skill set while taking full advantage of our central surroundings.
Exceptional Experiences Include:
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Champagne & Canape Reception
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A Six Course Gourmet Dinner Prepared by Chef Duvin
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Remaining Nights: Advanced Gourmet Dinners Prepared by the Students with Chef's Assistance.
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A visit to the Market in Laval (Round-trip Transfers Included)
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Shopping & exploration in Vitré, the "1000 Year Old City" (Round Trip Transfers Included)
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Inclusive Pricing: 5500 Euro Per Person
Go beyond the kitchen!
Dive deep into French culture with immersive excursions near The Walnut Grove Cookery School. Explore iconic Mont Saint-Michel, charming coastal towns, medieval villages, and copper artisans of Normandy. Culinary delights & cultural enrichment.
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
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Smoked trout and fennel, oeuf cocotte
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Sorbet
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Beef filet tournedos, roasted gem and truffle jus
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Artisanal Cheese board
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Raspberry and lime bavarois, honeycomb and meringue
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Tea and coffee
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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
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Menu
(Depending on market and season)
Artichoke velouté with truffle, hazelnut and foie gras espuma
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Sorbet
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Monkfish tail sous vide, mussel and saffron sauce
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Artisanal Cheese board
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Grand Marnier soufflé, lemon verbena sorbet, orange marmelade pim’s
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Tea and coffee
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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
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Sorbet
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Seared seabass, with a grapefruit beurre blanc
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Artisanal Cheese board
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White chocolate sphère, strawberries with long red pepper,
passion fruit curd and pistachio sponge
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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.
Opéra, 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”
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Sorbet
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Veal blanquette, Dijon mustard purée
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Artisanal Cheese board
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Opéra
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Tea and coffee
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Day 5 - Tuesday
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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
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Sorbet
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Stuffed quail, raisins and port reduction
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Artisanal Cheese board
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WG Tarte Tatin, hazelnut and fleur de sel crumble
Cinnamon ice cream
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Tea and coffee
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Day 6- Wednesday
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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
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Sorbet
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Cod loin in fig leaves milk, Hollandaise sauce
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Artisanal Cheese board
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Saint Honoré
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Tea and coffee
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Day 7 - Thursday
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9.00 Breakfast
Departure before 10.00