Including Menus

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Day 1 - Saturday

Arrival in the afternoon

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

18.00     Dinner 6-course gourmet dinner

Menu

Celeriac velouté with truffle

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Filet of seabass with a black garlic and mushroom risotto

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Sorbet

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Duck aux cerises, crispy potato terrine.

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Cheese

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Raspberry and lime bavarois, honeycomb and meringue

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Tea and coffee

Day 2 – Sunday

8.45       Breakfast; to include fresh croissants, breads and                              preserves, orange juice, local apple juice, yoghurts, tea                  and coffee.

9.15        Kitchen. Welcome, explore kitchen/equipment etc…

               Hands-on Basic knife skills; care of knives, safety,                            sharpening, chop and slice onion, brunoise of carrot,                      julienne of leek.. artichoke, ratatouille.

11.00      Demonstration Leek and potato soup 

11.15       Seasoning Techniques How to bring the best out of                        your ingredients

11.45       Hands-on Bread making; rustic or focaccia, brioche.

13.00      Lunch. Fresh soup produced from our gardens, cheese,                pickles, green salad and fresh bread

14.00      Demonstration Hands-on; Chicken butchery. Marinated                   filet, stuffed chicken ballotine and confit drumstick.                         Boeuf bourguignon.

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

16.00       Demonstration; Gravadlax of salmon

                 Hands-on; Scallop in shell lutée

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

Goat cheese soufflé

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Scallop in her shell lutée, leek fondue and smoked bacon

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Sorbet

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Seared salmon filet, tiger prawn, artichoke and mini ratatouille

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Cheese

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Crêpes suzette flambées

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Tea and coffee

Day 3 – Monday

8.45         Breakfast

9.15         Menu Explanation 

                Demonstration/hands-on; Pasta dough, Tortelli filled                       with lemon ricotta, mousseline, ravioli and tagliatelle.

                Pea purée, gratin dauphinois, crème brulée, ice cream,                   Brandy snap, honey wafer baskets plus tuile work.                           caramel cages.

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

14.00       Hands-on – Master-class with a Traditional French                           Patissier; making croissants & macarons

17.00       Aperitifs and nibbles

17.30       Back in the kitchen to finish prep

18.00       Dinner

 Menu

Lemon tortelli, pea purée and pistachio foam

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Sorbet

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Boeuf bourguignon and gratin dauphinois

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Cheese

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Lemon verbena crème brulée, chilli and coconut ice cream

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Tea and coffee

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Day 4 – Tuesday

8.45         Breakfast

9.15        Menu Explanation 

               Demonstration /  hands-on; Chocolate piping and                            chocolate teardrop, strawberry mousse, iced pistachio                    parfait. Crème anglaise. Sweet pastry, poached pear.

               Sous vide chicken, pomme fondante, glazed carrot,                        smoked pumpkin purée, béarnaise sauce,  Crispy                            chicken skin. French onion soup.

13.00     Lunch Selection of charcuterie, salads, homemade                          bread & pickles

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

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Menu

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French onion soup with cheese croutons

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Sorbet

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Chicken Medley (4 ways) with smoked pumpkin purée & a béarnaise sauce

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Cheese

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Strawberry and coquelicot in chocolate teardrop,

Iced pistachio parfait

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Tea and coffee

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Day 5 – Wednesday

8.45         Breakfast

9.15         Menu Explanation

                YOU ARE THE CHEF! As a team you will prepare dinner.

                Hands-on;  Almond cream, pear tart. Honey wafer.

                Gravadlax, pork dish, veg for pork dish. sauce for pork

                Snail Bonbon, garlic purée.

13.00       Lunch: Croque monsieur/ madame with salad

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

Gravadlax of salmon scented with beetroot

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Smoked snail bonbon, garlic purée, rocket oil

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 Sorbet

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Tenderloin of pork  (your dish, your design)

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Cheese

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Pear and  almond tart  served with a rum crème anglaise

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Tea and coffee

Day 6 – Thursday

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9.00        Breakfast

                Departure before 10am