"I knew I would learn a lot. I knew I would have fun. I didn't know I would walk away with friends."
Joel Zysman
Miami

"Many thanks for an amazing week! I've enjoyed it lots. You are all very nice and the farm is amazing. So even without the food it would have been nice, but the whole cooking/learning experience just made it outstanding. I will look at cooking and plating in a totally different way after this. I can't wait to go home and try my new skills. MAN, MANY THANKS AND I HOPE TO SEE YOU ALL AGAIN!!!
Lovisa Berggren
Germany

"It has been such a wonderful experience. A magical time enhanced by the BEST company, superb tuition and enough inspiration to last a lifetime of mouthwatering meals. I shall take away so many cherished memories and experiences.
Thank you so much."
Jo Shepherd
England

"Sensational! Thanks for accommodating the two Canadian amateurs in your very accomplished presence! The ambiance and camaraderie were also superb thanks to all! You've introduced us both to an entirely new level of cooking and it will change how we work in the kitchen dramatically."
Thomas & Andy Chisholm
Toronto



"A wondeful, gastronomic and inspirational week - more than I could have ever anticipated. An oasis of culinary delights and skills. Thank you for your patience and attention to detail. Fantastic group of people."
Heather Clapp
England



"Thank you for an amazing experience! The cooking course far exceeded our expectations; we learned so much and made wonderful new friends. Russell and I are excited to take our new skills home and share them with our family and friends. We appreciate your encouragement and faith in our ability to accomplish techniques we did not have before. Thanks!"
Cheryl Freed
San Antonio, TX


"Many thanks for a fantastic, wonderful experience! I have learnt so much, from basics to gourmet foods. Far exceeded my expectations. Wonderful hospitality, brilliant chefs and met some like-minded people. Even got over my fear of knives! As Arnie said, "I'll be back"!!"
Wendy Hamson
UK


"Thank you so much for such a marvelous week! I learned so much from y'all and I'm so excited to practice my new skills for my family and friends. I promise I'll get better at chopping julienne and doing sugar work! It was such a pleasure to get to know all of you and I am so thankful for this experience. Thank you for your patience and wisdom while working with us, in addition to your good humour! Walnut Grove cookery school will always hold a special place in my heart - maybe I'll get to come back for another course after a couple of year of practice! I wish nothing but the best for you and your families."
Elizabeth Deily
U.S.A.


"Thank you for starting our 40th Wedding Anniversary holiday in France in such a wonderful way. every aspect of our time at the Walnut Grove has exceeded our expectations, not least our cooking ability!! The pace, challenge and balance of the course has allowed us to learn at our own pace and share our triumphs and failures in a relaxed but purposeful environment where we were encouraged to succeed but allowed to fail (remember my butterfly!). Hoping and expecting to be back."
Roy & Marsha Smith
England

5 Day Cookery Course Itinerary

Gourmet Cuisine and Cooking Classes in the Loire Valley


Arrive: Saturday: Day 1

17.00 Introductory talk - Discussing aims and course structure 

17.30 Complimentary champagne

18.15 Dinner, 6-course gourmet dinner

 

Menu

Foie gras mousse, roast chicken jelly, truffle foam and onion tart
~
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 bavarois with orange crisps and a
passion-fruit sauce
~
Selection of cheese and biscuits
~
Coffee and truffles

Gourmet cookery courseCooking vacations in FranceHands-on cookery holiday

Click on images for recipe

 

Sunday: Day 2

9.00 to 9.45 Breakfast (to include 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, chive croutons

11.15 Seasoning techniques: How to bring the best out of your ingredients.

11.45 Hands-on: Bread making; plain, caramelised onion & thyme, mixed nuts, seeds & sultanas and dinner rolls.

12.30 Hands-on: Chicken butchery, chicken ballontine

13.30 Lunch. Leek and potato soup, cheese, pickles, salad, home-made bread and olives.

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.

15.50 Demonstration: Seafood Chowder, fish stock, home-smoked trout and crab bisque sauce

16.30 Finish

18.00 Aperitifs followed by dinner


Menu

Seafood Chowder
~
Warm Quail Scotch egg salad with Aïoli
~
Sorbet
~
Seared fillet of salmon served with fresh crab, sautéed king prawns,
asparagus and a Hollandaise sauce
~
Iced coconut parfait
~
Cheese and biscuits
~
Coffee and truffles
~

 

Cooking vacationCulinary classesGourmet cooking

Click on images for recipe

Monday: Day 3

9.00 to 9.45 Breakfast

10.00 Demonstration: Pasta dough, followed by making chicken & foie gras mousse, and rich sweet pastry

10.45 Hands-on: Tortellini, ravioli filled with chicken & foie gras mousse, and tagliatelle

11.45 Menu explanation

Menu

Chicken & foie gras tortellini with pea purée
and a truffle foam
~
Caesar salad
~
Sorbet
~
Medley of chicken with smoked onion purée and a
chorizo & lime sauce
(sous vide)
~
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

Caesar salad, sous-vide chicken, sorbet plates, lemon tart, iced lime parfait, honey wafer baskets, lemon zest, caramel cages.

13.30 Lunch: Tagliatelli with a bacon, tomato and onion sauce, fresh bread and salad, followed by cheese and biscuits.

14.30-17.30 ExcursionCan vary according to availability- either; 19th 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


 Learn to cookCookery courseCooking course

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Tuesday: Day 4

9.00 to 9.45 Breakfast

10.00 Demonstration and hands-on: Ice-creams (caramelised banana, cinnamon) sugar work, chocolate piping, honey wafer baskets and 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
~
Spiced monkfish served with crushed new potatoes, spinach
and a mussel cream sauce
~
Apple panacotta with raspberry sorbet, shortbread crumble
and a mini toffee apple
~
Cheese and biscuits
~
Coffee and petit fours
~

11.55 Hands-on: Menu prep

Chicken liver parfait, sweet & sour sauce, monk-fish dish, deep-fried veg, smoked salmon & guacamole, chilli dressing.

13.30 Lunch: Selection of charcuterie, salads, homemade bread & pickles followed by ice- creams

14.30 Hands-on – Traditional French patissier master-class with Monsieur Vancilli - making croissants & macaroons

17.30 Aperitifs and finish dinner prep, followed by dinner

Culinary vacationCooking school in France

Click on images for recipe

Wednesday: Day 5

9.00 to 9.45 Breakfast

10.00 Menu explanation

Menu


Home-cured gravlax of salmon with a prawn and cucumber dressing
~
Crispy duck and vegetable spring rolls with a sweet chilli sauce
~
Sorbet
~
Tenderloin 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:
Spring rolls, gravlax, main course, coffee & Baileys cheescake, chocolate & Earl Grey ice-cream

13.30 Lunch: Gourmet Barbeque

 

14.30 Leisure time, croquet, boules and generally relaxing.

17.30 Hands-on:
Finish kitchen prep, followed by aperitifs and dinner

French cooking classesCooking school vacationsHands-on cookery classes

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Questions? Email us now

Booking & Price Information

Thursday: Day 6

9.00 Breakfast

10.00 Departure before midday