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
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
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 € 1097.00 per person, shared ensuite bedroom with twin beds or double bed.
– Euros € 897.00 non-cooking friend or partner
– Euros € 327.00 single room supplement
What's included
What's not included
– Travel
– Laundry (€25 Euros)
– Wine and alcoholic beverages
Wine and other alcoholic beverages can be purchased from our bar