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Open Kitchen. Join Others.

THE CULINARY ADVENTURE 2024

Six Days. Five Nights. 

Inclusive of Room, Tax & Daily Gourmet Meals.


If you’ve dreamt of learning to cook Haute French cuisine, this course is designed for you. Like every course we host, we will equip you with the necessary skills and knowledge to take your cooking to the next level. 

 

What makes this course different, however, is that you will additionally shop the markets like a chef; explore a working dairy farm to learn about sustainable sheep’s milk cheeses and yogurts; and did we say menu planning? Yes, you will gain the necessary skills to plan and execute a proper gourmet menu — perfect for when your friends and family want to taste what you learned in France!

 

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.

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

  • A Visit to a Sustainable Sheep Farm (Round-trip Transfers Included)

Inclusive Pricing: 3725 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    Dinner 6-course gourmet dinner

 

 

Menu

 

Celeriac velouté scented with truffle

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Seared scallops, cauliflower purée with a pistachio dressing

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Sorbet

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Duck leg confit, cider and apple sauce, Duchess potato

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Cheese

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Chocolate and passion fruit bavarois

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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.

 

12.00   Returning to The Walnut Grove, we will break for lunch                   and feast on our treasures. 

            Charcuterie, bread, cheese and fresh soup (Seasoning                   Techniques How to bring the best out of your ingredients)

 

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, julienne of leek.. .

            Demonstration/hands-on: 

            Soufflé mise en place, black garlic ice cream. Crêpes mix,             orange sauce.

            Trout filleting and smoking. Salmon gravadlax. Beurre                      blanc.

 

17.00    Finish     

 

17.30    Aperitifs and nibbles

 

17.45     Back in the kitchen to finish prep

 

18.00    Dinner

 

Menu

 

Goat cheese soufflé, black garlic ice cream

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Sorbet

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Seared salmon filet, served with crushed new potatoes, spinach
and a traditional beurre blanc

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Cheese

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Crêpes suzette flambées

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Tea and coffee

 

Day 3 – Sunday

 

8.45       Breakfast

 

9.15        Menu Explanation 

               Kitchen: Demonstration /hands-on

               Bread/ brioche making. Trout mousse. Crème brulée,                    ice cream. Chicken butchery: marinated filet, stuffed                        chicken ballotine, confit drumstick and crispy skin. Boeuf                bourguignon.

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

    

13.00    Lunch: Charcuterie, pickles, fresh bread and salad,                           followed by cheese and chutney.

 

14.00    Demonstration / Hands-on: Vierge dressing, scallop in                  shell lutée, béarnaise mise en place, fondant potato,                      caramelised carrot, pumpkin purée. Brandy snap basket,                caramel cages. Sweet pastry, bavarois.

        

17.00    Finish     

 

17.30     Aperitifs and nibbles

 

17.45      Back in the kitchen to finish prep

 

18.00     Dinner

                    

 

Menu

 

Home smoked trout mousse

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Scallop in her shell lutée, leek julienne

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Sorbet

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Chicken "4 ways” pumpkin purée and a béarnaise sauce

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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

 

Day 4 – Monday

 

8.45      Breakfast

 

9.15       Menu Explanation 

              Demonstration /  hands-on : Pasta dough, lemon ravioli.

              Boeuf bourguignon to finish, potato gratin.

              Almond cream and pear tart, honey wafer tuile work.

 

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

 

14.00     Excursion –  Visit to a local sustainable sheep farm that                 produce cheeses and yogurt.

 

17.30      Aperitifs and nibbles

 

17.45       Back in the kitchen to finish prep

 

18.00      Dinner

 

 

Menu

 

Lemon ravioli with a sage butter sauce, pistachio foam

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Sorbet

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Boeuf Bourguignon, gratin dauphinois

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Cheese

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Pear and almond tart, rosemary sorbet in a honey wafer basket

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Tea and coffee

 

Day 5 – Tuesday

 

8.45     Breakfast

 

9.15      Menu Explanation, menu planing for dinner party.

        

            YOU ARE THE CHEF! As a team you will prepare dinner,                 from designing your plate to presenting dinner.

            Hands-on : Pork dish, vegetable and sauce…

            Cheese sauce and croque monsieur

            Cheesecake in a chocolate teardrop, Chocolate and earl               grey tea ice cream.

 

13.00    Lunch: Croque monsieur/ madame with salad

 

14.00    Hands-on: Snail Bonbon, garlic purée. Salmon gravadlax,              and finishing preparation for dinner

 

17.30    Aperitifs and nibbles

 

17.45    Back in the kitchen to finish prep

 

18.00   Dinner

 

Menu

 

Salmon gravadlax scented with beetroot

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Smoked snail bonbon, garlic purée, rocket oil

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 Sorbet

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Pork tenderloin CHALLENGE, vegetables and sauce

YOUR DISH, YOUR DESIGN (team work)

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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 6 – Wednesday

 

9.00     Breakfast

 

             Departure before 10am

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