"You have managed to rekindle my love of cooking & the joy of preparing food for all to enjoy! Learning how to prepare & present food that looks fantastic and tasted even better - and is still hot! Thanks for your patience and support on the food journey - I'll be back for the advanced course!"

Pat & Linda Brown
September 2007

French Festive Weekend Course

Gourmet Cuisine and Farm to Table Cooking Holiday in France



French Festive Weekend Itinerary


25th to 27th November 2022 and 9th to 10th December 2022
Festive Weekend, Hands-on Cookery Course 


Friday



Arrival


19.30 Introductory talk with complimentary champagne


20.00 Diner 





Menu


Foie gras crème brulée, caramelised onions tart

~

Apple and calvados sorbet

Filet of seabass, crushed potatoes and Champagne sauce

~

Cheese

~

Iced tiramisu with confit chestnut purée

~

Tea and coffee




Saturday


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


9.15      Kitchen. Welcome, explore kitchen/equipment etc…

     Hands-on Basic knife skills; care of knives, safety, sharpening.

     Demonstration / Hands-on. Potato terrine. Opéra cake (Biscuit Joconde, Coffee crème au beurre, chocolat ganache,) Chocolat truffles. Choux pastry, ice cream. Pastry for Pie.

13.00     Lunch Hearthy soup, sélection of charcuterie, cheese, salads, bread

14.00      Demonstration / Hands-on.  Grapefruit dressing, deboning quails, chicken mousseline, stuffed quails, braised red cabbage. Marinate coq au vin. meat for paté. Paté en croute. Mustard ice cream, pickles.


18.00              Finish


19.00              Aperitifs


19.30              Back in the kitchen to finish prep


20.00           Dinner




Saturday dinner


Menu


Seared scallops with pink grapefruit dressing

~

sorbet

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Stuffed quail, braised red cabbage, spicy pumkin tarte tatin

Port and juniper réduction

~

cheese board

~

Chocolate profiterole

~

Tea, coffee and  Chocolat truffles




Sunday


8.45 Breakfast


9.15 Demonstration /  hands-on Coq au vin, potato gratin. To finish     paté en croute with homemade jelly. 

               To finish Opéra (glaçage) decor. Smoked salmon soufflé.

13.00 Lunch


Sunday lunch


Menu


Smoked salmon soufflé

~

Paté en croute (Traditional French meat pie)

Venison and pork

Wholegrain mustard ice cream and pickles

~

sorbet

~

Coq au vin, Dauphinois potatoes

~

Opéra

~

Tea and coffee





Departure after lunch



Price for 2022

25th to 27th November 2022 and 9th to 10th December 2022
Festive Weekend, Hands-on Cookery Course 

Euros € 495.00 per person, shared ensuite bedroom with twin beds or double bed.

WHAT'S INCLUDED

  • Champagne on arrival
  • 2 night ensuite accommodation
  • All food including 2 breakfasts, 2 lunches, 2 dinners
  • Soft drinks all day
  • All equipment needed
  • Molton Brown toiletries
  • Recipe folder to take home
  • Certificate
  • Free Wifi

WHAT'S NOT INCLUDED

  • Travel
  • Wine
  • Alcoholic beverages

Wine and other alcoholic beverages can be purchased from our bar.


You could also choose to stay in a local Bed and Breakfast. price will be € 455.00 per person