"Walnut Grove was such a fantastic experience both in learning and relaxation. Maynard made being in the kitchen comfortable and a joy. Freya made us feel a bit spoilt at times, she is so in tune with everyone's needs and kept the day moving smoothly alongside Maynard. What a wonderful course run by such warm, caring people.
Hope to see you again in the not too distant future."
Amelia Poole
Australia

"Dear Walnut Grove
Thank you very much for the best vacation of my life. You were friendly, teaching, patient, thoughtful and inspiring. I will be talking about you to everyone that I know. And I will be so much looking forward to come here again. Thank you. Tesekkür ederim."
Umurcan Gago
Turkey

"To Maynard, Benedict and Freya
This has been the most amazing 5 days. It has gone well beyond my expectations. You are truly a talented team. It has been lovely getting to know you all and standing alongside you in the kitchen as you taught us our new skills. I promise to go home and practice everything you've taught me. A big thank you to Freya for working away in the background. I've already started planning my next trip to Walnut Grove for the advanced course next year. Many, many thanks."
Jan Henderson
New Zealand

Walnut Grove Cookery Course

Gourmet Cuisine and Farm to Table Cooking Holiday in France


Enjoying cooking is all about confidence, being relaxed and understanding your ingredients. Skilfully combining flavours, textures and presentation is within all of us. Our aim at the Walnut Grove is to bring these qualities out, so that you have the ability to follow your own flair and imagination.


Each day, you'll experiment with new flavours and new techniques using the freshest ingredients with expert guidance. Our courses are run with a professional yet relaxed holiday atmosphere, we believe that this is the ideal way of combining a holiday with culinary development.



You'll arrive on Saturday, mid afternoon. After some time settling in to your room, the course begins with an introductory talk to discuss the structure and goals of the program.

The rest of the week comprises of; a full day in the kitchen on Sunday, mostly hands-on including bread making, butchery, fish prep, knife skills, sauces, seasoning techniques etc, with a couple of demonstrations and concluding in a six course gourmet dinner.

Monday & Tuesday again are hands-on until lunchtime, including making pasta, sous vide technique, sugar work, pastry, and dinner preparation. 

After lunch we have a master class, making croissants and macarons.

On the last day you'll be challenged to use all the skills and knowledge acquired during the week as you work in teams to prepare and present the last meal with only a little guidance from the chef. 



Example Course Itinerary

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


Day 1 - Saturday


Arrival


17.00 Introductory talk with complimentary champagne  and canapés Discussing aims and course structure 

18.00 Dinner 6-course gourmet dinner


Menu


Seared foie gras with pear and balsamic reduction

~

Filet of seabass with a black garlic and mushroom risotto

~

Gin and Tonic Sorbet

~

Duck à l’orange, crispy potato terrine.

~

Raspberry and lime bavarois, honeycomb and meringue

~

Cheese and biscuits

~

Coffee and petits fours




Day 2 – Sunday


8.45 Breakfast (to include fresh croissants, breads and preserves, cereals, orange juice, yoghurts, tea and coffee.)


9.15 Kitchen. Welcome, explore kitchen/equipment etc…

Hands-on Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot, julienne of leek, artichoke, ratatouille,vierge dressing, 


11.00  Demonstration Leek and potato soup served with croutons


11.15 Seasoning Techniques How to bring the best out of your ingredients


11.45  Hands-on Bread making; plain, focaccia, caramelised onion & thyme, mixed      seed & nuts, brioche.

13.00       Lunch. Fresh soup produced from our gardens, cheese, pickles, salads  and bread

14.00 Demonstration/ Hands-on Ratatouille, Chicken butchery, Stuffed chicken ballotine, drumstick confit.

15.00  Demonstration Prep salmon, Gravadlax of salmon

   Hands-on Scallop in shell lutée, oysters, trout.


15.30          Demonstration Chicken stock, (white & brown), veal glace, fish stock

           Demonstration home-smoked trout, smoked onion.


16.30          Finish 


17.00          Aperitifs and nibbles


17.30          Back in the kitchen to finish prep


18.00    Dinner


Menu

Goat cheese soufflé

~

Scallop in her shell lutée, leek fondue with smoked bacon

~

Pear williams Sorbet

~

Salmon filet, tiger prawn, artichoke and mini ratatouille

~

"Utah Special" Iced Tiramisu parfait

~

Cheese and biscuits
~
Tea and coffee



    

Day 3 – Monday


8.45   Breakfast


9.15 Menu Explanation 

Kitchen: Demonstration 

Pasta dough

  

10.45 Demonstration/hands-on Tortellini; filled with chicken and foie gras mousse, ravioli and tagliatelle.


Hands-on croque monsieur, 63° egg

Pea purée, beef Wellington, crème brulée, chilli and coconut ice cream, Brandy snap, caramel cages.

13.00 Lunch Tagliatelle with a bacon, tomato and onion sauce, fresh bread and salad, followed by cheese and biscuits.


14.00       Excursion –Visit of a local  sheep farm, cheese and yogurt making visit Cheese tasting 


17.00        Aperitifs and nibbles

 

17.30       Back in the kitchen to finish prep


18.00        Dinner 

Menu


Chicken and foie gras tortellini, pea purée and truffle foam

~ 

Mini croque monsieur and a 63° egg

~

Apple and Calvados Sorbet

~

Filet of beef Wellington, braised shallot, wild mushroom sauce

~

Lemon verbena crème brulée, brandy snap, chilli and coconut ice cream

~

Cheese and biscuits

~

Tea and coffee


Day 4 – Tuesday


8.45  Breakfast


9.15 Menu Explanation 

Demonstration /  hands-on 

Sugar work, and chocolate piping, honey wafer baskets plus tuile work.

Sweet pastry, choux pastry, teardrop, iced soufflé.

Braised pork belly.


Hands-on Menu prep

French onions soup sous vide chicken, pomme fondante, chorizo and lime sauce


13.00 Lunch Selection of charcuterie, salads, homemade bread & pickles

14.00 Hands-on – Traditional French patissier Master-class – making croissants & macaroons 


17.00              Aperitifs and nibbles

 

17.30              Back in the kitchen to finish prep


18.00 Dinner

Menu


French onions soup with cheese croutons

~

Mojito Sorbet

~

Medley of chicken (3 ways) with a smoked onion purée & béarnaise sauce
(sous vide)

~

Strawberry and coquelicot chocolat teardrop, pistachio iced soufflé

~

Cheese and biscuits

~

Tea and coffee


 


Day 5 – Wednesday


8.45  Breakfast


9.15                 Menu Explanation 

Your challenge, your design, you are cooking...

Hands-on

   Snail bonbon, garlic purée, gravadlax, pork sous vide, chocolate tarte, mini croquembouche, sugar work.


13.00 Lunch Barbecue.


14.00               Leisure time, croquet, boules and any final prep.


17.00              Aperitifs and nibbles

 

17.30              Back in the kitchen to finish prep


18.00 Dinner


Menu


Gravadlax of salmon scented with beetroot

~

Crispy snails bonbon (or chicken) with garlic purée and rocket oil

~
 Bloody Mary Sorbet
~
Tenderloin of pork with roasted pork belly

(sous vide) 

~
Mini croquembouche on a chocolat ganache tarte

~

Cheese and biscuits

~
Tea and coffee


Day 6 – Thursday



9.00 Breakfast

Departure before midday




These cookery courses can be individually tailored for groups of up to 6 guests. We also offer customized cooking classes for corporate businesses; for example, "Team Building in the Kitchen".



If you have any questions send us an email