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(Options: Day Cooking Classes)
Brittany, France - 6 nights
Available March to November – Sunday to Saturday

 

If you are serious about learning how to prepare French and modern European food, then this six night cooking vacation is the one for you! Learn from an experienced Michelin trained chef who invites you into his kitchen to share his techniques, tips, presentation skills and recipes through his enjoyable hands on cooking classes. This is for the beginner or advanced so all levels are welcome! You will stay at a nearby local bed and breakfast or guest house in a medieval village, with rolling hills, lovely people and outstanding gastronomy. 

 

A visit to this unspoiled area of Brittany should be on everyone's bucket list. The countryside is breathtaking and the area is known for its seafood and overall wonderful dishes; from the famous galette buckwheat pancake to the “Far Briton”, a local custard cake. The mussels and lobsters of Brittany are considered the best in the world. The region is also known for its artichokes, ciders and local cheeses as well as its locally produced calvados or “eau de vie” – the water of life!

 

Aside from its incredible bounty from the sea and land, Brittany also boasts an extraordinary coastline, beautiful medieval castles, towns and villages. This cooking school is the perfect destination to learn about gastronomy from a dedicated chef who is excited to share with you his wealth of knowledge.

 

 

ITINERARY

 

Day One - Sunday

 

Welcome to Brittany for your fabulous six night culinary holiday!

 

Arrival on your own to your accommodation. A rental car is highly recommended so you can see the sites during your free time. Recommended arrival time is late afternoon or early evening. Settle in after your journey.

 

Enjoy a delicious four course welcome dinner at 7pm at the cooking school, prepared by your talented chef and host.

 

 

Day Two - Monday

 

This is the first day of your hands-on cooking lessons so roll up your sleeves! Each day (excluding Thursday) will begin at 10am with a briefing with your chef and menu planning for that day's lunch and dinner.


In the mornings you will arrive to the cooking school and begin preparing any sauces and bake any breads associated with your meals. Preparation of the lunch menu followed by a three course lunch of your creations.

 

Enjoy a three hour break after lunch, giving you time to walk, rest, or explore this delightful and peaceful area.


Each evening your chef will go over the dinner menu, followed by preparation of dinner, apertifs around 7:30pm and a four course gourmet meal to follow. Your evenings at the school will end around 10:30pm.

 

SAMPLE MENUS

 

Lunch


Starter: Bruschetta on toasted bread
Main: Salmon fish cakes on a garden salad with homemade sauce remoulade
Cheese: Selection of French cheeses


Dinner


Starter: Artichoke in a citrus soup
Main: Langoustine stuffed chicken leg with mushroom sauce
Cheese: Selection of French cheeses
Dessert: Panna Cotta with fresh summer fruits

 

 

Day Three - Tuesday

 

SAMPLE MENUS

 

Lunch


Starter: Gazpacho
Main: Turkey breast marinated in soya, ginger and chili
served on a salad with toasted pine kernels
Cheese: Selection of French cheeses


 

Dinner


Starter: Grilled scallops with endive soup and chives
Main: Veal fillet with basil sauce, crème fraiche potatoes and rosemary roasted vegetables
Cheese: Selection of French cheeses
Dessert: Lemon cake with cointreau crème fraiche

 

 

 

Day Four - Wednesday

 

 

SAMPLE MENUS

 

Lunch


Starter: Small tomato pizza
Main: Warm smoked fish on a salad with horseradish cream
Cheese: Selection of French cheeses

 

 

 

Dinner


Starter: Grilled Langoustines with garlic butter
Main: “Frikadeller” Danish styled meat balls with potato salad and cucumber salad
Cheese: Selection of French cheeses
Dessert: Tiramisu

 

 

Day Five - Thursday

 

 

Today is your free day to perhaps visit a local food market and have lunch in a local restaurant. You can also tour any places that may be of interest in the area such as Le Mont St Michell or simply relax, read or take a walk.There is also a renowned cider producer in the village and you can visit the farm and have a taste.

 

This evening at 5pm you will discuss this evening's dinner menu and prepare it together with your chef. 

 

Enjoy apertifs, followed by another delectable four course dinner.

 

SAMPLE MENU

 

Dinner


Starter: Mushroom risotto
Main: Pan fried skate wing with lemon, capers, parsley & new potatoes
Cheese: Selection of French cheeses
Dessert: Caramelized strawberries served with cinnamon and a poppy seed ice cream

 

Day Six - Friday

 

SAMPLE MENUS

 

Lunch


Starter: Mussel soup with saffron
Main: Caesar Salad
Cheese: Selection of French cheeses

 

 

 

Graduation Dinner


Starter: Lobster bisque
Main: Beef Wellington with oven baked vegetables
Cheese: Selection of French cheeses
Dessert: Poached peach with a sabayon sauce and fresh raspberries
 

 

 

Day Seven - Saturday

 

Bon voyage and we hope you have enjoyed your culinary adventure, with memories (and recipes!) to bring home to share with family and friends.

 

 

*Above menus are sample menus - Menus change according to season

 

 

 

GROUP SIZE

 

A minimum of 2 participants is required to run this tour and the tour is limited to a maximum 8 participants.

 

(The number of participants refers to how many persons are required to run the tour, not to how many persons you must have in your party. Please inquire.)

 

 

 

HOW TO ARRIVE

 

Closest Airports:

*Dinard Airport - 30 miles or 35 minutes from cooking school
Rennes Airport - 60 miles or 1 hour from cooking school 
Paris CDG Airport - 400 miles or 5 hours drive from cooking school

Closest Train Stations:


*Lamballe Rail station - 17 miles or 20 minutes from cooking school
Rennes Rail Station  - 60 miles or 1 hour from cooking school
St Malo - 60 miles or 1 hour from cooking school

 

*These details are provided as additional information. Please check below to see if transfers are included in this tour.
 

 

BOOKING INFORMATION

 

2018 Fees Per Person

 

Please inquire (pricing depends on type of accommodation available - local gite, bed and breakfast, etc.)

 

*Pricing may vary depending on market fluctuation

 

Deposit

 

After availability is confirmed, a US$500 deposit per person and the completed and submitted registration form will secure your reservation. Final payment is due no later than 75 days before your arrival date. 

2018 Dates

  

March 4-10
March 18-24
April 1-7
April 15-21
April 29-May 5
May 13-19
May 27-June 2
June 10-16
June 24-30
July 8-14
July 22-28
August 5-11
August 19-25
September 2-8
September 16-22
September 30-October 6
October 14-20
November 4-10
November 18-24

 

Included

 

*Six (6) nights' accommodation 
*Six (6) breakfasts 
*Nine (9) hands-on cooking classes (37 hours with a Michelin trained chef)
*Four (4) three course lunches
*Six (6) four course dinners with wines
*All teas/coffees/drinks consumed at the school
*All course notes, recipes and graduation certificate
*All aprons, cooking utensils and cooking equipment is provided
*Access to free WiFi is included for students/guests registered at the school

 

*A rental car is required and necessary to explore the surrounding area in your free time. 

 

Airfare, transfers, taxis, train tickets within France, rental car, personal expenses, travel insurance and meals not mentioned above are not included.


For further inquiries or to register, click here.

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CANCELLATION POLICY
 

Please contact us for cancellation policy information. Travel insurance is highly recommended.

 

 

CLIENT REMARKS

 

Furnished upon request.

 

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