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Open Kitchen. Join Others.

CLASSICAL FRENCH 2024

Six Days. Five Nights. 

Inclusive of Room, Tax & Daily Meals.

 

 

What makes this course different, is that you will additionally shop the markets like a chef; explore Laval, Vitré and Fougères, all medieval places full of history.

 

Exceptional Experiences Include:

 

  • Drinks & Canapés Reception

  • A Gourmet Dinner Prepared by Chef Duvin

  • Remaining Nights: “3 course” Dinners Prepared by the Students with Chef's Assistance.

  • A visit to the Market in Laval (Round-trip Transfers Included)

  • Shopping & exploration in Vitré, the "1000 Year Old City" (Round Trip Transfers Included)

  • Exploration of Fougères Fortress (Round Trip Transfers Included)

 

 

Inclusive Pricing: 2725 Euro Per Person

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

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

 

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.

 

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

 

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. Floating island.

        

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

~

Duck leg confit, fresh ratatouille

~

Apple tart with tonka bean ice cream

 

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: Macarons, éclairs 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

Day 5 – Tuesday

 

8.45        Breakfast

9.15        Menu Explanation 

               Demonstration /  hands-on: Poached egg, Meurette                        sauce.  Soufflé mise en place, chocolate sauce.

               “Challenge DAY”

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

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

 

Day 6 – Wednesday

9.00        Breakfast

 

        Departure before 10 am

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