The itinerary may be subject to change according to the market in order to take advantage of the seasonal/regional foods.
Arrival in the afternoon
17.00 – Introductory talk with complimentary champagne and
Discussing aims and course structure
18.00 – Gourmet dinner
8.45 – Breakfast (to include fresh croissants, breads
and preserves, orange and apple juice, yogurts, tea and coffee.)
9.15 – Kitchen. Welcome, explore kitchen/equipment etc…
Demonstration / hands-on Basic knife skills; care of knives, safety, sharpening.
Beef Bourguignon. Crème brulée, chocolat and earl grey ice cream.
Chicken butchery, mise en place for sous vide cooking. Stuffed chicken ballotine, confit drumstick.
13.00 – Lunch Selection of charcuterie, cheese, salads, bread & pickles
14.00 – Demonstration / hands-on ; Sweet pastry, pomme fondante,
caramelised onion purée, mussels marinière,
béarnaise sauce, chocolat truffle. Diplomate pastry cream.
18.00 – Aperitifs
18.30- Back in the kitchen to finish prep
19.00 – Dinner
Traditional mussels marinière with garlic,
white wine and cream
Medley of chicken with a caramelised onion purée,
Béarnaise sauce (sous vide cooking)
Lemon verbena Crème brulée
Tea, coffee and
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
Departure in the afternoon
Beef Bourguignon, Gratin Dauphinois
Strawberry and pistachio tart
Earl grey tea ice cream
Tea and coffee
Weekend course prices
– Euros € 897.00 per person, shared ensuite bedroom with twin beds or double bed.
– Euros € 697.00 non-cooking friend or partner
– Euros € 227.00 single room supplement
What's not included
– Laundry (€25 Euros)
– Wine and alcoholic beverages
Wine and other alcoholic beverages can be purchased from our bar