Long weekend Itinerary

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

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

Menu

Ice cream and brandy snap

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

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 salad, followed by cheese and biscuits.

14.00 – Demonstration/hands-on  Seabass, puff pastry, vol au vent filling (from our garden) 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

Crème brulée

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 – Kitchen: Demonstration / Hands-on; Poached salmon, pickles, lentils dressing.

Sorbet and ice cream, pomme fondante, caramelised onion purée, Béarnaise mise en place and almond 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

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

Long weekend prices

 – Euros € 695.00 per person, shared ensuite bedroom with twin beds or double bed.

– Euros € 495.00 non-cooking friend or partner 

What's included

 – Champagne on arrival
 – 3 nights ensuite accommodation
 – All food including 3 breakfasts, 3 lunches, 2 dinners
 – Soft drinks all day
 – All tuition with a professional French chef
 – All equipment needed
 – 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