Itinerary

Day 1

    * Arrive to Walnut Grove on your own.
    * Around 4:00 p.m. there will be an introduction to the program and a discussion of the aims and structure of the course.
    * Following the introduction, Champagne is served, followed by a six-course gourmet dinner.
    * Sample menu:
    * Spinach and cream cheese roulade with a gazpachio dressing
    * Caramelised scallops with a cauliflower purée scented with truffle oil
    * Sorbet
    * Pan-fried breast of duck with stir-fried vegetables and an oriental sauce
    * Passion-fruit and orange bavois with orange crisps and a passion-fruit sauce
    * Selection of cheese and biscuits
    * Coffee and truffles
    * Overnight.

Day 2

    * Breakfast in the morning. Every day, you will be presented with croissants and breads, preserves, cereals, juices, yogurt and coffee or tea.
    * Your first day in the kitchen will start with a welcome and an exploration of the kitchen and the equipment. The class will include:
    * Hands-on: Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot, julien of leek.
    * Demonstration: Leek and potato soup, cheese croutons.
    * Hands-on: Bread making; plain, sun-dried tomato and parmesan, basil and olive oil, onion and cumin.
    * Hands-on: Seasoning techniques
    * Hands-on: Chicken butchery, chicken stock (white and brown), beef and chicken glace.
    * Lunch will follow your cooking class: Leek and potato soup, cheese, pickles, salads, home-made bread, olives, and chocolate truffles.
    * After lunch, return to the kitchen for:
    * Demonstration: Preparation of salmon, Gravadlax of salmon.
    * Hands-on: Filleting assortment of fish and prep mussels.
    * Tea and home-made biscuits.
    * Demonstration: Seafood Chowder, fish stock, home-smoked trout and crab bisque sauce.
    * Aperitifs to follow.
    * Tonight’s dinner menu: Seafood Chowder, Warm salad of quail, foie gras and wild mushrooms with a puy lentil dressing, Sorbet, Seared fillet of salmon served on a bed of crushed new potatoes, with fresh spinach, poached egg and a crab bisque sauce split with a lemon vinaigrette, Iced banana parfait, Cheese and biscuits, Coffee and truffles.
    * Overnight.

Day 3

    * Breakfast followed by your next lesson, which will consist of:
    * Demonstration: Pasta dough, salmon, egg and herb terrine, chicken mousse, and rich sweet pastry.
    * Hands-on: Tortellini, ravioli filled with sun-dried
    * tomato and basil and tagliatelli.
    * Menu explanation: baked goats cheese soufflé with a roquette, poached pear and walnut salad, salmon, egg and herb terrine with a vierge dressing, sorbet, pan-fried breast of chicken wrapped in parma ham served on a bed of char-grilled vegetables with sun-dried tomato and basil ravioli, glazed lemon tart with iced lime parfait served in a honey wafer basket, selection of cheese and biscuits, coffee and truffles.
    * Hands-on menu for group 1: sorbet, chicken dish, fresh pesto, ceasar salad.
    * Hands-on menu for group 2: sorbet plates, lemon tart, iced lime parfait, honey wafer baskets, lemon zest.
    * Today’s lunch menu: Tagliatelli with a bacon, tomato and onion sauce, fresh bread and salad, followed by cheese and biscuits.
    * After lunch, depart for an excursion (can vary according to availability) to an 18th century windmill, producing buckwheat flour in the traditional method, or a local cider farm with tasting.
    * Return to Walnut Grove for aperitifs and to finish dinner prep, followed by dinner.
    * Overnight.

Day 4

    * Breakfast.
    * Today’s class will consist of:
    * Demonstration and hands-on: Confit of rabbit, ice-creams (caramelised banana and pecan, cinnamon, and raspberry), sugar work, chocolate piping, honey wafer baskets plus tuille work.
    * Tea and home-made biscuits.
    * Menu explanation: Duo of smoked salmon and guacamole with a chilli and lime dressing, chicken liver parfait served with a sweet and sour sauce, spiced monkfish served with crushed new potatoes, spinach and a mussel cream sauce, Gin and Tonic sorbet, Rum and honey bread and butter pudding with cinnamon ice cream, cheese and biscuits, coffee and petit-fours.
    * Hands-on menu prep for group 1: smoked salmon, guacamole, chilli dressing, bread and butter pudding, tuile work, orange zest, sugar work, cinnamon ice cream, gin and tonic sorbet.
    * Hands-on menu prep for group 2: chicken liver parfait, sweet and sour sauce, monk-fish dish, deep-fried veg, leaves.
    * Lunch to follow your cooking class. Today’s lunch menu: cold meats, salads, homemade bread and pickles followed by ice creams.
    * Today’s excursion is to a local fromagerie, with a demonstration of cheese making.
    * Return to the property for aperitives and to finish dinner prep, with dinner to follow and overnight.

Day 5

    * Breakfast followed by your last cooking class, which will consist of:
    * Menu explanation: Crispy duck and vegetable spring rolls with a sweet chilli sauce, Gravadlax of salmon with a prawn and cucumber dressing, sorbet, assiette of pork, coffee and baileys cheesecake with chocolate and earl grey tea ice cream, selection of cheeses, coffee and petit fours.
    * Hands-on prep for group 1: spring roll starter, main course.
    * Hands-on prep for group 2: Gravadlax dish, pudding, sorbet and petit-fours.
    * Lunch: Barbeque.
    * After lunch, time at leisure for croquet, boules and general relaxing.
    * Return to the kitchen to finish the final touches of dinner.
    * Aperitifs, followed by dinner.
    * Overnight.

Day 6

    * Breakfast followed by departure before midday.
    * Au revoir!

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