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Open Kitchen. Join Others.

GOURMET FRENCH CUISINE

Seven Days. Six Nights. 

Inclusive of Room, Tax & Daily Gourmet Meals.


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:

 

  • 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 Sainte-Suzanne, one of the most beautiful villages in France (Round-trip Transfers Included)

  • Pastry Master Class with French Patissier

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

Inclusive Pricing: 4500 Euro Per Person

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, spicy fig chutney

 

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

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. Onion soup. 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

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

9:00.        Brunch 

                 Demonstration/hands-on:

                 Eggs Benedict: Poached egg, smoked salmon, bacon,                    hollandaise sauce, Ham and cheese

                 Fresh bread, orange and apple juice, yogurt

                 Tea and coffee

 

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

18.00        Dinner

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

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

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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

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