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.

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

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.

PLAN YOUR EXCURSIONS

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

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

(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

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.

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

Lobster bisque “brandy flambé”

Sorbet

Veal blanquette, Dijon mustard purée

Artisanal Cheese board

Opéra

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

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

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

ADVANCED COOKING COURSE

THE ADVANCED ITINERARY

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

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.