
GOURMET FRENCH CUISINE
Seven Days. Six Nights.
Inclusive of Room, Tax & Daily Gourmet Meals.
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At Walnut Grove Cookery School, we say the kitchen is where friendships and flavors are formed. Throughout this week long course, you will have the chance to refine your culinary skills, indulge in delectable meals, discover local markets and historical sites, and create lasting memories in the company of like-minded food enthusiasts.
As an exceptional highlight, we will teach you the art of making croissants and macarons, gaining insights into the secrets of French pastry. France is a culture of cuisine. We invite you to dive deeply into each dish with us!
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: 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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A Visit to Sainte-Suzanne, one of the most beautiful villages in France (Round-trip Transfers Included)
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Pastry Master Class with French Patissier
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Shopping & exploration in Vitré, the "1000 Year Old City" (Round Trip Transfers Included)
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Inclusive Pricing: 4500 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 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
Seared foie gras
Caramelized scallops, cauliflower medley scented with truffle
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Sorbet
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Roasted duck breast 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 - 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: Salmon tartar, Monkfish prep, mussels prep, fish sauce. Lobster bisque. Soufflé mise en place. Sorbet. Bread / focaccia making duck leg confit
17.00 Finish
17.30 Aperitifs and nibbles
17.45 Back in the kitchen to finish prep
18.00 Dinner
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Menu
(Depending on market and season)
Two salmon tartare, roasted buckwheat and Espelette pepper
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Sorbet
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Monkfish tail served with a mussel and saffron sauce
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Cheese
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Grand Marnier soufflé with lemon verbena sorbet
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Tea and coffee
Day 3 - Sunday
8.45 Breakfast
9.15 Menu Explanation
Demonstration/hands-on: Pasta dough, tortelli, tagliatelle. Cheesecake in a chocolate teardrop, Chocolate and earl grey tea ice cream. Snail bonbons, garlic espuma. béarnaise mise en place, fondant potato, caramelized carrot, onion purée.
13.00 Lunch: Tagliatelle with smoked salmon crème fraiche, followed by cheese and homemade bread
14.00 Demonstration/hands-on: Chicken butchery: marinated filet, stuffed chicken ballotine, and crispy skin. Quail butchery. Veal blanquette. Chicken stock, (white & brown), veal glace, fish stock. Raisin and port réduction. Duck confit and foie gras terrine
17.00 Finish
17.30 Aperitifs and nibbles
17.45 Back in the kitchen to finish prep
18.00 Dinner
Menu
Foie gras tortelli, pea purée and truffle foam
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Smoked snail bonbons, garlic espuma
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Sorbet
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Quail and chicken medley, caramelised onion purée,
raisin and port réduction
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Cheese
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Coffee and baileys cheesecake in a chocolate teardrop,
Chocolate and earl grey tea ice cream
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Tea and coffee
Day 4 - Monday
8.45 Breakfast
9.15 Menu Explanation
Demonstration/hands-on: Mango dressing, Crème brulée. Sweet pastry, lemon tart, ice lime parfait, honey wafer basket and tuile work. Crêpe mix. Caramel cages. Purée
13.00 Lunch: Selection of cheese and charcuterie served with fresh bread, chutney and pickles.
14.00 Hands-on – Master-class with a Traditional French Patissier making croissants & macarons
17.00 Finish
17.30 Aperitifs and nibbles
17.45 Back in the kitchen to finish prep
18.00 Dinner
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Menu
Scallop carpaccio, mango dressing and Timut pepper
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Chorizo and saffron crème brulée
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Sorbet
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Veal blanquette with a Dijon mustard potato purée
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Cheese
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Lemon meringue tart served with an iced lime parfait
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Tea and coffee
Day 5 - Tuesday
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9:00. Breakfast
10.00 We’re off to visit Sainte-Suzanne, medieval town, one of the most beautiful village in France.
17.30 Aperitifs and nibbles
17.45 Back in the kitchen to finish prep
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18.00 Dinner
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Menu
Lobster bisque
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Sorbet
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Beef filet tournedos Rossini, truffle jus
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Cheese
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Crêpes Suzette flambées
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Tea and coffee
Day 6- Wednesday
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8.45 Breakfast
9.15 Menu Explanation
Demonstration/hands-on: Fish prep, vegetables. 65°c egg, Béchamel sauce and croque monsieur.
Choux pastry, diplomate cream, St Honoré
13.00 Lunch: Croque Monsieur/ Madame and green salad.
14.00 Excursion and shopping in Vitré, medieval town and chateau
17.30 Aperitifs and nibbles
17.45 Back in the kitchen to finish prep
18.00 Dinner
Menu
Duck confit and foie gras terrine
spicy fig chutney
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65°c egg, truffle and fleur de sel
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Sorbet
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Seared seabass, with a grapefruit beurre blanc
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Cheese
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Saint Honoré
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Tea and coffee
Day 7 - Thursday
9.00 Breakfast
Departure before 10.00