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“5 day” Culinary adventure

Culinary Adventure

Embark on an extraordinary cooking course that commences on a Friday evening with a delightful champagne reception, setting the tone for an exceptional culinary adventure. Following the reception, indulge in a luxurious six-course gourmet dinner, providing a taste of the exquisite cuisine you will master throughout the course. This evening also serves as an opportunity to connect with your fellow guests/participants and familiarize yourself with the culinary style you will be learning.

The subsequent days unfold as follows:

Saturday morning takes you to the enchanting market in Laval, immersing yourself in the local culture. Like the locals, you will explore the market, discovering the abundance of fresh seasonal specialties it has to offer. Delight in a captivating Market Tour that showcases the essence of French culinary traditions.

The afternoon is dedicated to hands-on culinary experiences in the kitchen. Guided by expert instructor, Eric, you will dive into various techniques such as butchery, fish preparation, knife skills, sauces, seasoning, and more. The session incorporates a couple of demonstrations to enhance your learning.

Sunday and Monday continue the culinary exploration with a combination of hands-on cooking and demonstrations. During these sessions, you will further expand your repertoire by delving into the art of making pasta, bread, utilizing sous vide techniques, mastering sugar and chocolate work, pastry creation, and dinner preparation.

Monday afternoon, a visit to a sustainable sheep farm is planned, where you will witness the production of a range of cheeses and yogurt, deepening your understanding of artisanal dairy products.

Returning to the kitchen, the focus shifts to adding the finishing touches to your cooking and perfecting the art of presenting a beautifully crafted dinner.

Tuesday brings an exciting challenge as it marks the opportunity for you to demonstrate your newly acquired skills. On this final evening, you will take charge of preparing the dinner, allowing you to showcase your culinary prowess and creativity.

The course concludes with another remarkable six-course dinner, where you can savor the culmination of your culinary journey and celebrate your achievements.

The primary objective of this course is to build upon your existing skills, ensuring you leave with enhanced confidence and a deeper understanding of ingredients and techniques. Each day is designed to nurture your culinary abilities, empowering you to elevate your cooking to new heights.

Through a combination of market visits, hands-on experiences, demonstrations, and culinary challenges, you will gain a comprehensive understanding of French cuisine and its intricacies. The course aims to equip you with the necessary skills and knowledge to take your cooking to the next level, enabling you to create exceptional dishes with confidence and flair.

The itinerary may be subject to change according to the market in order to take advantage of the seasonal/regional foods.

Day 1 - Friday

Arrival in the afternoon

17.00  – Introductory talk with complimentary champagne and canapés,  

Discussing aims and course structure 

18.00 – Dinner 6-course gourmet dinner


Celeriac velouté scented with truffle

Seared scallops cauliflower purée with a pistachio dressing


Duck leg confit, cider and apple sauce, Duchess potatoes


Chocolate and passion fruit bavarois

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 dinner. 

Welcome, explore kitchen/equipment etc…Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot…


Soufflé mise en place, black garlic ice cream, Salmon filet, hollandaise mise en place. 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


Goat cheese soufflé

with black garlic ice cream


Seared salmon filet, served with

crushed new potatoes, spinach

and a traditional beurre blanc


Crêpes suzette flambées

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, fresh bread and salad, followed by cheese

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


Home smoked trout mousse

Scallop in her shell lutée, leek julienne


Chicken “4 ways”, pumpkin purée and a béarnaise sauce


Lemon verbena crème brulée, chilli and coconut ice-cream

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


Lemon ravioli with a sage butter sauce, pistachio foam


Boeuf Bourguignon, gratin dauphinois


Pear and almond tart, raspberry and lime bavarois

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


Salmon gravadlax scented with beetroot

Smoked snail bonbon, garlic purée, rocket oil


Pork tenderloin CHALLENGE, vegetables and sauce



Coffee and baileys cheesecake in a chocolate teardrop,

Chocolate and earl grey tea ice cream


Tea and coffee

Day 6 - Wednesday

9.00 Breakfast

Departure after breakfast


– Euros € 2297.00 per person, shared ensuite bedroom with twin beds or double bed. 

(Euros € 2647.00 per person including an extra day for the Mont St Michel excursion)

– Euros € 1497.00 non-cooking friend or partner 

(Euros € 1847.00 per person including an extra day for the Mont St Michel excursion)

– Euros € 427.00 single room supplement (depending on availability, might be in a local Bed and Breakfast)

What's included

 – Champagne on arrival
 – 5 nights ensuite accommodation
 – All food including 5 breakfasts, 4 lunches, 5 dinners
 – Soft drinks all day
 – All tuition with a professional French chef
 – All equipment needed
 – Excursion to Laval’s market, shopping and sightseeing
 – Excursion to a sustainable sheep farm
 – Transport from Laval train station at scheduled times
 – Molton Brown toiletries
 – Menu and recipe folder to take home
 – Course certificate
 – Free Wifi

What's not included

 – Travel

 – Laundry (€25 Euros)

 – Wine and alcoholic beverages

Wine and other alcoholic beverages can be purchased from our bar

Options to Add on

Extend your stay with Thursday Morning departure. 
Visit some  amazing places in Western  France where I will be your guide. 
To choose from:
Enclosed by its ramparts, Saint-Malo conceals a thousand treasures. You’ll discover them as you stroll at your own pace through its irresistibly charming alleys. First step: go through its doors.
Cancale; This pretty port is a delight both for the eyes and the taste buds. Voted a remarkable site of taste, Cancale has long been famous for its oysters and shellfish. These seafood delights are even better when enjoyed while admiring the wonderful Mont Saint-Michel in the middle of the bay.
Dinan; Enclosed by nearly three kilometres of ramparts, the town of Dinan and its 14th-century castle proudly overlook the Rance river. Below, the small marina is the starting point for some lovely walks along the estuary, while above, corbelled houses complete the tour of this town with medieval charm. 
Positioned on the border between Normandy and Brittany, Mont-Saint-Michel was both a place of passage and a fortress for the Duchy of Normandy.
From the 14th century onwards, the successive conflicts of the Hundred Years War between France and England required new, powerful fortifications to be erected. The Mount, defended by a few knights loyal to the King of France and protected by a wall flanked by several defensive towers, managed to resist attacks by the English army for nearly 30 years.
One thousand three hundred years of history. 
Villedieu-les-Poêles; Capital of copper, 

In the heart of the copper city, The Copper Workshop, is one of the oldest workshops still in activity. We are perpetuating the great tradition of French copperware and gastronomy, which is why great leaders come to see us.

(that’s where I get my copper pots retinned)

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