"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 Classes in Mayenne


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.



Activity holidaysEach 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.

Cooking holidays in FranceOn 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


Arrive


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

18.00 Dinner 6-course gourmet dinner


Menu


Homemade Foie gras terrine with Sauternes jelly

~

Seabass filet, mussel risotto and a pink grapefruit beurre blanc

~

Gin and Tonic Sorbet

~

Pan-fried breast of duck with stir-fried vegetables and an oriental sauce

~

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, vierge dressin


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 Chicken liver parfait, chutney

Hands-on 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 Crab bisque & 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


Scallop in her shell lutée

~

Cheese soufflé and young leaves

~

Pear williams Sorbet

~

Seared fillet of salmon served with artichoke

and hollandaise sauce

~

"Utah Special" Iced Tiramisu parfait

~

Cheese and biscuits



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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 Menu Prep

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

~ 

Thai Tiger prawn and crab bisque

~

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

~

Coffee and truffles


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

Seafood mousseline, dressing, 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


Seafood mousseline with a tarragon and basil dressing

~

Chicken liver parfait, sweet and sour chutney

~

Mojito Sorbet

~

Medley of chicken with a smoked onion purée & a chorizo & lime sauce
(sous vide)

~

Strawberry and coquelicot chocolat teardrop, pistachio iced soufflé

~

Cheese and biscuits

~

Coffee and petits fours



Cooking course vacation

Day 5 – Wednesday


8.45  Breakfast


9.15                 Menu Explanation 

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

Hands-on

   Spring rolls, 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 duck and vegetable spring rolls 

with a sweet chilli sauce

~

 Bloody Mary Sorbet

~

Tenderloin of pork with roasted pork belly
(sous vide) 

~
Mini croquembouche on a chocolat ganache tarte

~

Cheese and biscuits

~

Coffee and petit fours


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


Piping ganache into the macaroons after making croissants