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 – Gourmet dinner
Menu
Saturday
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.
17.00- Finish
18.00 – Aperitifs
18.30- Back in the kitchen to finish prep
19.00 – Dinner
Menu
Traditional mussels marinière with garlic,
white wine and cream
sorbet
Medley of chicken with a caramelised onion purée,
Béarnaise sauce (sous vide cooking)
Cheese
Lemon verbena Crème brulée
Tea, coffee and
Chocolat truffles

Sunday
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
Departure in the afternoon
Menu

Cheese Soufflé
sorbet
Beef Bourguignon, Gratin Dauphinois
Cheese
Strawberry and pistachio tart
Chocolate and
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 included
What's not included
– Travel
– Laundry (€25 Euros)
– Wine and alcoholic beverages
Wine and other alcoholic beverages can be purchased from our bar