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Open Kitchen. Join Others. 

THE LONG WEEKEND

4 Days 3 Nights

Inclusive of Room, Tax & Daily Gourmet Meals.


Make the most of the time you have with a weekend away at Walnut Grove Cookery School. Welcoming secret chefs of all backgrounds, these quick courses are a great option to refine your skills and have a wonderful weekend away!

 

Exceptional Experiences Include:

 

  • Champagne & Canape Reception

  • A Six Course Gourmet Dinner, Prepared by Chef Duvin

  • Remaining Nights: Gourmet Dinners Prepared by the Students with Chef's Assistance.

 

Inclusive Pricing: 2200 Euro Per Person

Sample Itinerary

Including Menus

Day 1 - Friday

 

Arrival at 17.00

 

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

 

18.00    Gourmet dinner

 

Menu

 

Caramelised scallops, cauliflower purée

scented with truffle

~

sorbet

~

Beef filet tournedos Rossini

Cheese

~

Chilli and coconut ice cream

in a brandy snap basket

~

Tea and coffee

 

Day 2 – Saturday

 

8.45    Breakfast; to include fresh croissants, breads and                            preserves, cereals, orange juice, yogurts, tea and coffee.

 

9.15    Kitchen. Welcome, explore kitchen/equipment etc…

           Demonstration /  hands-on Basic knife skills; care of                        knives, safety, sharpening.

           Pasta dough, tagliatelle, onions soup. Crème brulée,

           puff pastry.

 

13.00  Lunch Tagliatelle with a bacon, tomato and onion sauce,                fresh bread and green salad, followed by cheese platter

        

14.00  Demonstration/hands-on  Seabass, puff pastry, vol au                    vent filling (from our garden) poached pear, caramel                        cages, sugar work

 

16.00   Finish

 

17.00    Aperitifs

 

17.30    Back in the kitchen to finish prep

 

18.00   Dinner

Menu

French onion soup with cheese croutons

~

sorbet

~

Seabass filet in fig leaves milk

Served with a homemade Vol au vent

~

 Cheese

~

Lemon verbena Crème brulée

~

Tea, coffee

Day 3 – Sunday

8.45     Breakfast

 

9.15      Menu Explanation 

             Kitchen: Demonstration / Hands-on

             Beef bourguignon, Chicken butchery, mise en place for                  sous vide cooking. Stuffed chicken ballotine, confit                          drumstick. Sweet pastry

    

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

 

14.00    Demonstration / Hands-on: Poached salmon, pickles,                    lentils dressing. sorbet and  ice cream, pomme fondante,              caramelised onion purée, Béarnaise mise en place and                  pear tart.

 

17.00    Aperitifs and nibbles

 

17.30     Back in the kitchen to finish prep

 

18.00    Dinner 

 

Menu

 

Olive oil poached salmon, pickled cucumber and lentils dressing

~

sorbet

~

Medley of chicken (chicken 4 ways)

Caramelised onion purée,

Béarnaise sauce
~

Cheese

~

Pear and almond tart, rum and vanilla ice cream

~

Tea and coffee

Day 3 – Monday

8.45       Breakfast

 

9.15       Demonstration /  hands-on; Gratin Dauphinois,                                 Diplomate cream, strawberry and pistachio tart.

              Earl grey tea and chocolate ice cream.

              Souffle mise en place.

 

13.00     Lunch

 

Menu

 

Cheese Soufflé

~

sorbet

~

Beef Bourguignon, Gratin Dauphinois

~

Cheese

~

Strawberry and pistachio tart

Chocolate and Earl grey tea ice cream

~

Tea and coffee

 

             Departure after lunch

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Open Kitchen. Join Others. 

A WEEKEND AWAY

Three Days. Two Nights. 

Inclusive of Room, Tax & Daily Gourmet Meals.


Make the most of the time you have with a weekend away at Walnut Grove Cookery School. Welcoming secret chefs of all backgrounds, these quick courses are a great option to refine your skills and have a wonderful weekend away!

 

Exceptional Experiences Include:

 

  • Champagne & Canape Reception

  • A Six Course Gourmet Dinner, Prepared by Chef Duvin

  • Remaining Night: Gourmet Dinners Prepared by the Students with Chef's Assistance.

 

Inclusive Pricing: 1600 Euro Per Person

Sample Itinerary

Including Menus

Day 1 - Friday

 

Arrival at 17.00

 

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

 

18.00    Gourmet dinner

 

Menu

 

Celeriac velouté, Jerusalem artichoke and truffle

~

sorbet

~

Seared seabass filet with seasonal vegetable

Beurre blanc

~

Cheese

~

Flambées crêpes Suzette

~

Tea and coffee

 

Day 2 – Saturday

 

8.45       Breakfast (to include fresh croissants, breads

              and preserves, orange and apple juice, yogurts, tea and                 coffee.

 

9.15       Kitchen. Welcome, explore kitchen/equipment etc…

              Demonstration /  hands-on Basic knife skills; care of                       knives, safety, sharpening.

              Beef Bourguignon. Crème brulée, chocolat and earl grey               ice cream.

              Chicken butchery, mise en place for sous vide cooking.                   Stuffed chicken ballotine, confit drumstick.

 

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

 

14.00    Demonstration /  hands-on ; Sweet pastry, pomme                         fondante, caramelised onion purée, mussels marinière,

              béarnaise sauce, chocolat truffle. Diplomate cream.

 

17.00   Finish

 

18.00   Aperitifs

 

18.30   Back in the kitchen to finish prep

 

19.00   Dinner

Menu

 

Traditional mussels marinière with garlic,

white wine and cream

~

sorbet

~

Medley of chicken with a caramelised onion purée,

Béarnaise sauce   (sous vide cooking)

~

Cheese

~

Lemon verbena Crème brulée

~

Tea, coffee and Chocolat truffles

 

Day 3 – Sunday

 

8.45.    Breakfast

 

9.15      Demonstration /  hands-on; Gratin Dauphinois, Diplomate              cream, strawberry and pistachio tart.

             Earl grey tea and chocolate ice cream. Souffle mise en                    place.

 

13.00    Lunch

Menu

 

Cheese Soufflé

~

sorbet

~

Beef Bourguignon, Gratin Dauphinois

~

Cheese

~

Strawberry and pistachio tart

Chocolate and Earl grey tea ice cream

~

Tea and coffee

 

                Departure after lunch

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