Find Your Destination

or

France, Loire Valley – Cooking in The Loire

Download a PDF Brochure

Travel Type: , , ,

Location: ,

Code: FRTRSFTCC

From AUD: $2,925

Duration: 6 Days

Offer Expires: Dec 31, 2019

Short Description

Learn how to prepare and cook authentic French cuisine in this 5-day cooking class in the charming region of Loire Valley. Experience hands-on cooking demonstrations, learn seasoning techniques and enjoy delicious food and wine in this gastronomic experience.

If you've ever dreamed of an idyllic French cooking class, this is it. Based in the chateau region of Loire Valley, you'll be based for six days where you'll undertake five days of French cooking tuition.
Learn everything from preparation to decoration each day, as well as enjoying the spoils of your classes. Lessons are a combination of demonstration and hands-on, as well as a couple of excursions during your stay.

Day One Saturday
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

Day Two Sunday
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, julienne 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 ballotine
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

Day Three Monday
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 Excursion – Can 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

Day Four Tuesday
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 tulle 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 panna cotta 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

Day Five Wednesday
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 cheesecake, 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

Day Six Thursday
9.00 Breakfast
10.00 Departure before midday

Includes
Five nights twin/double share accommodation
All meals each day, breakfast, lunch & dinner
Five day cooking course including tuition

Excludes
Wine and other alcoholic beverages which can be purchased from the bar

Accommodation
For the five day cooking vacations there are two accommodation facilities, one is onsite in a four bedroomed farmhouse and the other is at a charming hotel in a nearby town (just 5 mins away by car.) The beautifully restored farmhouse boasts four spacious en-suite bedrooms, each tastefully decorated in fawns and creams with beautiful views overlooking a walnut grove. Each bedroom can be either twin or double. Our guests also can enjoy relaxing in the sitting room/breakfast room, where there is a fully equipped kitchen for any midnight munchies - coffee, tea etc. The property also has wifi so you can keep in touch (or not as the mood takes you!).

Commencement Dates
As groups of small, it's recommended to book early.

2018
27 October
10 November

2019
20 April
04 May
18 May
01 June
15 June
01 September
15 September
29 September
13 October
27 October
10 November

Ask us for dates in 2020

Prices
$2925 per person based on twin/double share
$1495 for a non-participating partner
$380 single supplement

Top Locations

[responsive-menu menu='top-main']