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THE ADVANCED ITINERARY 2024

Eight Days. Seven 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)

  • A visit to the Mont St Michel & its Abbey (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

Including Menus

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 3 ways, pistachio dressing

~

Smoked duck and foie gras egg cocotte

~

Sorbet

~

Beef filet tournedos, braised celeriac and truffle jus

~

Cheese

~

Mont-Blanc

~

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.

 

13.00   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: Scallop carpaccio,                     Sorbet Preparing monkfish, matelote sauce, vegetables.

            Orange marmelade pim’s, lemon verbena sorbet and                     Grand Marnier soufflé mise en place.

 

16.30   Finish     

 

17.30    Back in the kitchen to finish prep

 

18.00   Dinner

 

 

Menu

(Depending on market and season)

 

Scallop carpaccio with Kaviari Oscietra caviar

~

Sorbet

~

Braised monkfish, Matelote sauce

~

Cheese

~

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: Chicken stock for consommé                (Wednesday), Lobster bisque, Langoustine, scallop                          tartar, Carrot bavarois and Campari espuma. Savoury                      pastry, quiche. Deboning quail, chicken mousseline,                        stuffed quail. braised chestnut, port and juniper                                reduction.

    

    

13.00    Lunch: home-made quiche Lorraine, fresh salad from the              garden (or market), Cheese and chutney

 

14.00   Demonstration/hands-on: Beef bourguignon, 

             White chocolate sphère, passion fruit cream, sponge,                    strawberries, chocolat sauce.

 

16.30     Finish     

17.30      Back in the kitchen to finish prep

 

18.00     Dinner 

 

 

Menu

 

Langoustine, scallop tartar, Carrot bavarois and Campari espuma

~

Sorbet

~

Stuffed quail, chestnut, port and juniper reduction

~

Cheese

~

White chocolate sphère, strawberries with long red pepper, 

passion fruit crémeux and  pistachio sponge

~

Tea and coffee

 

 

Day 4 - Monday

 

8.45         Breakfast

 

9.15        Menu Explanation 

                Kitchen: Demonstration/hands-on: Foie gras crème                         brulée, chicken jelly, smoked onion, gratin dauphinois.                   Chocolate pastry dough

         

13.00       Lunch; Vegetable soup from the garden, cheese and                     fresh bread

 

14.00        Demonstration/hands-on: Truffle foam, smoked onion                    tartelette. Coffee ganache, chocolate ganache,                                chocolate caviar, chocolate decor. 

 

16.30        Finish     

 

17.30         Back in the kitchen to finish prep

 

18.00         Dinner

 

 

Menu

 

Foie gras crème brulée, chicken jelly, truffle foam, smoked onion tartelette

~

Sorbet

~

Beef bourguignon and gratin dauphinois

(Oxtail or Ox cheek)

~

Cheese

~

Chocolat caviar tartlet

~

Tea and coffee

 

 

Day 5 - Tuesday

8.45       Breakfast

 

9.15       Menu Explanation 

              Demonstration/hands-on: Sweet pastry, poached pear,                 almond cream, apricot sorbet. Fig leaves milk, cod                           prep, vegetable, coffee jus. (Coco beans to soak)

                

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

 

13.00    Off to visit Vitré, medieval town, chateau and shopping

 

17.30     Back in the kitchen to finish prep

 

18.00    Dinner

 

 

Menu

 

Smoked snail bonbon, garlic purée, rocket oil

~

Sorbet

~

Cod loin in fig leaves infusion, jus scented with coffee

~

Cheese

~

Pear and almond tart, apricot and rosemary sorbet in a honey wafer basket

~

Tea and coffee

 

 

Day 6- Wednesday

8.45         Breakfast

 

9.15          Menu Explanation 

                 Demonstration/hands-on: Chicken, tomato, smoked                        bacon consommé. Coco beans. Braised leg of lamb.                        Choux pastry, Puff pastry, Biscuit Joconde (Opéra).                            Diplomate cream, Croque monsieur        

 

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

 

14.00        Demonstration/hands-on: Opéra, Veal Blanquette,                          lamb to finish with sauce. Saint honoré

        

16.30        Finish     

17.30        Back in the kitchen to finish prep

 

18.00       Dinner

 

Menu

 

Chicken, tomato, smoked bacon consommé, en croute

~

Sorbet

~

7h braised leg of lamb with coco beans

~

Cheese

~

Saint Honoré

~

Tea and coffee

 

 

Day 7 - Thursday

9h30       Brunch 

                Demonstration/hands-on: Eggs Benedict

                Poached egg, smoked salmon, bacon, hollandaise                           sauce

                Ham and cheese, Fresh bread, Orange and apple juice,                 Yogurt, Tea and coffee

11.00         We’re off to visit to The Mont Saint michel

 

Back at 18.00 for Aperitifs and nibbles

 

18.30       Back in the kitchen to finish prep

 

19.00 -  Dinner

 

Menu

 

Lobster bisque

~

Sorbet

~

Veal blanquette, wholegrain mustard purée

~

Cheese

~

Opéra

~

Tea and coffee

 

 

Day 8 - Friday

 

9.00        Breakfast

 

               Departure before 10.00

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