Culinary & Wine Tours> France> French Cookery Classes

France: French Cookery Classes
Northern Loire, France - 5 nights

The Mayenne region in the Northern Loire of France provides a magical setting to learn cooking techniques using the beautiful foods of this exquisite region. You will increase your confidence in the kitchen by learning to skillfully combine new ingredients, flavors and textures. The cookery classes are run by two highly motivated, well trained chefs in a professional yet relaxed holiday atmosphere providing you with a unique and entertaining way to enhance your culinary knowledge.

Arriving mid-afternoon on Saturday, the course begins with an introductory talk to discuss the course's aims and structure. Later in the evening, after complimentary champagne and canapés, the theme of the course is emphasized with a 6-course gourmet dinner, where the style and standard of the food you will be cooking is presented. This gives you the perfect opportunity to relax and get to know your fellow guests.

Each day after breakfast, the morning begins with a hands-on demonstration, ranging from making croissants, brioche and bread to homemade jams, chutneys and other preserves. This is followed by preparation of the gourmet dishes for the evening meal, where you will be creating dishes such as "Duck Confit and Fois Gras Terrine" or "Smoked Haddock and Brie Souflé". Among the things you will learn are: how to prepare fish and meat and choose quality produce, how to make your own stocks, how to make fettuccini and ravioli as well as learning the secrets of making divine ice cream. After a light lunch you will have the opportunity to experience part of the local culture with visits to a French market, a traditional organic bread baker or perhaps a local chateau and its beautiful grounds. After your relaxing afternoon it's more hands-on fun in the kitchen, where the final preparations for the evening's dinner will continue. It is then time to sit down and enjoy the incredible food you have prepared.

On the last day you and your new friends will cook as a team, with only a little guidance from our chefs, using all the skills and knowledge acquired during the week. However, to relieve the pressure, in the afternoon, a gourmet barbeque is served followed by games in the garden, such as croquet and boules. Then back to the kitchen for final preparations, before sitting down to your gastronomic feast.



Course Sample Itinerary

Day One - Saturday

4.00pm	Introductory talk - Discussing aims and course structure
7.00pm	Complimentary champagne and canapés
7.45pm	Dinner, 6-course gourmet dinner Menu Spinach and cream cheese roulade with a gazpacho dressing Caramelized scallops with cauliflower purée scented with truffle oil Sorbet Pan-fried breast of duck with stir-fried vegetables and an oriental sauce Trio of sweets Selection of cheese and biscuits Coffee and petite fours

Day Two - Sunday

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, julienne of leek.
11.00	Demonstration Leek and potato soup, cheese croutons.
11.20	Hands-on Bread making; plain, sun-dried tomato and parmesan, basil and olive oil, onion and cumin
12.20	Demonstration Chicken stock (white and brown), beef and chicken glace.
1.30	Lunch. Leek and potato soup, cheese, pickles, salads, home-made bread, olives, and chocolate truffles.
2.30	Demonstration Prep salmon Gravadlax of salmon Hands-on Filleting trout (one each) and prep mussels.
3.30	Tea and home-made biscuits.
3.50	Demonstration Prep salmon Gravadlax of salmon Hands-on Filleting trout (one each) and prep mussels.
5.00	Finish.
7.45	Dinner, 6-course gourmet dinner Menu Seafood Chowder Warm salad of quail, foie gras and wild mushrooms with a puy lentil dressing Seared fillet of salmon served on a bed of crushed new potatoes, with fresh asparagus, vierge dressing and dill crème fraiche Iced banana parfait Cheese and biscuits Coffee and truffles

Day Three - Monday

9.00 to 9.45	Breakfast
10.00	Kitchen: Demonstration Pasta dough Salmon, egg and herb terrine.
10.45	Demonstration/hands-on Tortellini, ravioli filled with sun-dried tomato and basil, and tagliatelle.
11.45	Menu explanation: Menu Seafood Goats cheese soufflé with a roquette, pear and walnut salad and parmesan tuilles Salmon, egg and herb terrine with a vierge dressing Sorbet Breast of chicken served on a bed of char-grilled vegetables with a sun-dried tomato and basil ravioli with a roasted garlic and shallot sauce split with pesto Passion-fruit and orange bavois with orange crisps and a passion-fruit sauce Selection of cheese and biscuits Coffee and truffles
11.55	Hands-on Menu Prep Group 1: Sorbet, vierge, goats cheese soufflé, parmesan biscuits, pear and walnut salad, chicken dish, fresh pesto, canapés. Group 2: Sorbet plates, orange bavois, orange crisps, passion fruit sauce, sugar work, plate salmon terrine.
1.30	Lunch Tagliatelle with a bacon, tomato and onion sauce, fresh bread and salad, followed by cheese and biscuits.
2.30- 5.30	Excursion - 18th century windmill, producing buckwheat flour in the traditional method, and visit Vitré, medieval city.
7.15	Canapés and aperitifs.
7.45	Dinner.

Day Four - Tuesday

9.00 to 9.45	Breakfast
10.00	Demonstration/hands-on Ice-creams (caramelized banana & pecan, rum & raisin and vanilla) donuts, sugar work, candy floss and chocolate piping, honey wafer baskets plus tuille work, pastry and lemon zest.
11.45	Menu explanation: Menu Duo of smoked salmon and guacamole with a chili and lime dressing Chicken liver parfait served with a sweet and sour sauce Collops of monk-fish glazed with herb mustard and brioche crust, served with saffron tagliatelle and a white wine, mussel and dill sauce Glazed lemon tart with iced lime parfait served in a honey wafer basket Passion-fruit and orange bavois with orange crisps and a passion-fruit sauce Cheese and biscuits Coffee and petit fours
11.55	Hands-on Menu Prep Group 2: Chicken liver parfait, sweet and sour sauce, monk-fish dish, deep-fried veg, leaves, canapés; Group 1: Smoked salmon, guacamole, chili dressing, lemon tart, iced lime parfait, lemon zest.
1.30	Lunch Cold meats, salads, homemade bread & pickles followed by ice- creams.
2.30	Excursion - Local fromagerie, with demonstration of cheese making.
7.15	Canapés and aperitifs.
7.45	Dinner.

Day Five - Wednesday

9.00 to 9.45	Breakfast
10.00	Menu explanation: Menu Duo of smoked salmon and guacamole with a chili and lime dressing. Chicken liver parfait served with a sweet and sour sauce Collops of monk-fish glazed with herb mustard and brioche crust, served with saffron tagliatelle and a white wine, mussel and dill sauce Glazed lemon tart with iced lime parfait served in a honey wafer basket Passion-fruit and orange bavois with orange crisps and a passion-fruit sauce Cheese and biscuits Coffee and petit fours
10.10	Hands-on Group 1: Chicken mousse starter, main course, canapés, Group 2: Gravadlax dish, pudding, sorbet.
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.
2.00	Leisure time, croquet, boules and generally relaxing.
5.30	Hands-on Finish kitchen prep.
7.15	Canapés and aperitifs.
7.45	Finish Dinner.

Day Six - Thursday

9.00 to 9.45	Breakfast
	Departure before midday

HOW TO ARRIVE

Closest Airport/Train Station:
Rennes - 1 hour
Malo/Dinard - 2 hours
Paris - 3 to 4 hours
*TGV High Speed Train between Rennes and Paris Charles de Gaulle Airport, stopping at Laval train station (most clients take the 2pm train that arrives Laval 3:36pm)

BOOKING INFORMATION
2008 FEES PER PERSON	DEPOSIT
Double Room/US$2575       Single Room Supplement/  US$350 Advanced Class Double Room/US$3035               Single Room Supplement  US$390	After availability is confirmed, a non-refundable deposit of 30% and the completed and submitted registration form will secure your reservation. Final payment is due no later than 60 days before your arrival date.
2008 DATES	INCLUDED
March 29-April 3 April 19-24 May 3-8 May 10-15 May 24-29 June 7-12 (Advanced) June 14-19 June 28-July 3 August 30-September 4 September 13-18 September 20-25 October 4-9 (Advanced) October 25-30 November 1-6 November 15-20 (Advanced)	*Full board accommodation *All cooking classes and tuition *All excursions *Transfer to and from Laval train station, available on request Wine and other alcoholic beverages are not included, but can be purchased from our bar. Airfare and personal expenses are not included.

For further inquiries or to register, click here.



CANCELLATION POLICY

Full refund minus the 30% deposit per person applies where written notice of cancellation is received more than 60 days prior to departure (less the $50 per person non-refundable booking fee). Cancellations received 45 to 60 days prior to arrival will be subject to a cancellation charge of 50%. No refund will be made for cancellations received less than 45 days prior to date of arrival. Once the week has commenced there will be no refunds on unused portions. Cancellations due to medical reasons can be covered by travel insurance. Travel insurance is highly recommended.



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