FRENCH COOKING SCHOOL
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
FRENCH COOKING CLASSES
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