"The inspirational and friendly chefs impart so many tricks of the trade that it will take a life time of fine cooking to put them all into practice."

Rachel Devine
Auckland NZ

5 Day Cookery Course Itinerary

Gourmet Cuisine and Cooking Classes in the Loire Valley

Arrive:
Saturday: Day 1

16.00	Introductory talk - Discussing aims and course structure
17.30	Complimentary champagne and canapés
18.15	Dinner, 6-course gourmet dinner
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 ~

Sunday: Day 2

9.00 to 9.45	Breakfast (to include brioche, fresh croissants, breads and preserves, cereals, orange juice, yoghurts, tea and coffee.)
10.00	Kitchen. Welcome, explore kitchen/equipment etc… Hands-on: Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot, julien of leek, vierge dressing.
11.00	Demonstration: Leek and potato soup, cheese croutons
11.15	Seasoning techniques: How to bring the best out of your ingredients.
11.45	Hands-on: Bread making; plain, sun-dried tomato and parmesan, basil and olive oil, onion and cumin.
12.30	Hands-on: Chicken butchery.
13.30	Lunch. Leek and potato soup, cheese, pickles, salads, home-made bread, olives, and chocolate truffles.
14.30	Demonstration: Chicken stock, (white & brown), veal glace, red wine and shallot sauce.
14.45	Demonstration: Prep salmon, Gravadlax of salmon Hands-on: Filleting trout (one each) and prep mussels. Fish stock.
15.30	Tea and home-made biscuits
15.50	Demonstration: Seafood Chowder, fish stock, home-smoked trout and crab bisque sauce
16.30	Finish
18.00	Aperitifs followed by dinner
Menu Seafood Chowder ~ Roasted quail served with wild mushroom purée and a puy lentil dressing ~ Sorbet ~ Seared fillet of salmon served with sautéed king prawns and a crab bisque vinaigrette ~ Iced coconut parfait ~ Cheese and biscuits ~ Coffee and truffles ~

Monday: Day 3

9.00 to 9.45	Breakfast
10.00	Demonstration: Pasta dough, salmon, egg and herb terrine, chicken mousse, and rich sweet pastry
10.45	Hands-on: Tortellini, ravioli filled with sun-dried tomato and basil, and tagliatelli
11.45	Menu explanation
Menu Caesar 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, and an olive, garlic & red pepper sauce split with pesto ~ Glazed lemon tart with iced lime parfait served in a honey wafer basket ~ Selection of cheese and biscuits ~ Coffee and truffles ~
11.55	Hands-on: Menu Prep Group 1: Chicken dish, fresh pesto, canapés, goats cheese, pear and walnut salad. Group 2: Sorbet plates, lemon tart, iced lime parfait, honey wafer baskets, lemon zest.
13.30	Lunch: Tagliatelli with a bacon, tomato and onion sauce, fresh bread and salad, followed by cheese and biscuits.
14.30-17.30	Excursion – Can vary according to availability- either; 18th century windmill, producing buckwheat flour in the traditional method, or Local cider farm with tasting.
17.30	Back into the kitchen for aperitifs and to finish dinner prep, followed by dinner

Tuesday: Day 4

9.00 to 9.45	Breakfast
10.00	Demonstration and hands-on: Ice-creams (caramelised banana & pecan, cinnamon, raspberry) sugar work, candy floss and chocolate piping, honey wafer baskets plus tuille work.
11.30	Tea and home-made biscuits
11.45	Menu explanation
Menu Duo of smoked salmon and guacamole with a chilli and lime dressing ~ Chicken liver parfait served with a sweet & sour sauce ~ Sorbet (Gin & Tonic) ~ Collops of monk-fish glazed with herb, mustard and brioche crust, served with saffron tagliatelli and a white wine, mussel and dill sauce ~ Rum & date bread & butter pudding with cinnamon ice cream ~ Cheese and biscuits ~ Coffee and petit fours ~
11.55	Hands-on: Menu prep Group 2: Chicken liver parfait, sweet & sour sauce, monk-fish dish, deep-fried veg, leaves, canapés. Group 1: Smoked salmon, guacamole, chilli dressing, bread & butter pudding, tuile work, orange zest, sugar work, cinnamon ice cream, gin & tonic sorbet
13.30	Lunch: Cold meats, salads, homemade bread & pickles followed by ice- creams
14.30	Excursion – Local fromagerie, with demonstration of cheese making
17.30	Back into the kitchen for aperitifs and to finish dinner prep, followed by dinner

Wednesday: Day 5

9.00 to 9.45	Breakfast
10.00	Menu explanation
Menu Crispy duck and vegetable spring rolls with a sweet chilli sauce ~ Gravadlax of salmon with a prawn and cucumber dressing ~ Sorbet ~ Loin of pork with roasted pork belly ~ Coffee and baileys cheesecake with chocolate and earl grey tea ice cream ~ Selection of cheeses ~ Coffee and petit fours ~
10.10	Hands-on: Group 1: Spring roll starter, main course, canapés. Group 2: Gravadlax dish, pudding, sorbet and petit fours.
12.30	Lunch: Barbeque to include, BBQ ribs, lemon and rosemary chicken drumsticks, salmon brochettes, coleslaw, pasta salad, mixed salad, homemade bread, jacket potatoes, followed by donuts
14.00	Leisure time, croquet, boules and generally relaxing.
17.30	Hands-on: Finish kitchen prep,
18.00	Canapés and aperitifs
18.30	Finish dinner

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Questions? Email us now

Thursday: Day 6

9.00

Breakfast

10.00

Departure before midday