French Cooking Classes
CLASSICAL FRENCH
Six Days. Five Nights.
Inclusive of Room, Tax & Daily Meals.
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What makes this course different, is that you will additionally to learn some French cuisine, you will also shop the markets like a chef; explore Laval, Vitré and Fougères, all medieval places full of history.​
Exceptional Experiences Include:
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Drinks & Canapés Reception
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A Gourmet Dinner Prepared by Chef Duvin
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Remaining Nights: “3 course” 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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Exploration of Fougères Fortress (Round Trip Transfers Included)
Inclusive Pricing: 2725 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
Including Menus
Day 1 - Friday
Arrival in the afternoon
17.00 Introductory talk with complimentary drinks and canapés Discussing aims and course structure
18.00. Dinner
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Menu
Seared scallops, cauliflower purée scented with truffle
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Egg cocotte with mushrooms
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Seared duck breast à l’orange
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Strawberry and lemon verbena bavarois
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Day 2 - Saturday
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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…Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot...
Demonstration/hands-on: Onions soup, fish dish, sauce and side dish. Crêpes Suzette. Apple to marinate, pastry dough, apple compote.
17.00 Finish
18.00 Aperitifs and nibbles
18.30 Back in the kitchen to finish prep
19.00 Dinner
Menu
French onion soup
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Fish dish (depending on the market)
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Flambées crêpes Suzette
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Day 3 – Sunday
8.45 Breakfast
9.15 Kitchen: Hands-on / Demonstration: Pasta dough, tagliatelle and ravioli. Duck leg confit, ratatouille, apple tart, tonka bean ice cream
13.00 Lunch. Tagliatelle with a bacon, tomato and onion sauce, followed by cheese and fresh bread.
14.00 We’re off to visit Fougères medieval chateau;
The largest medieval fortress in Europe
18.00 Aperitifs and nibbles
18.30 Back in the kitchen to finish prep
19.00 Dinner
Menu
Lemon and sage ravioli
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Duck leg confit, fresh ratatouille
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Apple tart with tonka bean ice cream
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Day 4 – Monday
8.45 Breakfast
9.15 Menu Explanation
Demonstration/hands-on: Black garlic crème brulée.
Butchery class: How to debone a chicken and use every pieces. Chicken stock, chicken paupiette. Apple and cider sauce.
13.00 Lunch; Croque monsieur/ Madame, green leaves salad
14.00 Pastry masterclass:
Demonstration / Hands-on: Eclairs and choux puff with various filling
17.00 Finish
18.00 Aperitifs and nibbles
18.30 Back in the kitchen to finish prep
19.00 Dinner
Menu
Black garlic crème brulée
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Chicken paupiette, apple and cider sauce
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Chocolate éclairs and macarons
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Day 5 – Tuesday
8.45 Breakfast
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9.15 Menu Explanation
Demonstration / hands-on: Poached egg, Meurette sauce. Soufflé mise en place, chocolate sauce.
“Challenge DAY”
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13.00 Lunch: Charcuterie and cheese platter with pickle and fresh bread. Brioche French toasts (pain perdu)
14.00 We’re off to visit Vitré; Medieval town with a chateau, sightseeing and shopping. Relaxing afternoon.
18.00 Aperitifs and nibbles
18.30 Back in the kitchen to finish prep
19.00 Dinner
Menu
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Poached egg with Meurette sauce
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“Challenge DAY”
You will create the main course, team work
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Vanilla soufflé with chocolate sauce
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Day 6 – Wednesday
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9.00 Breakfast
Departure before 10 am