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France, Loire Valley – Five Day French Cooking Course

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Travel Type: , , ,

Location: ,


From AUD: $

Duration: 44 Days

Offer Expires: Nov 10, 2017

Short Description

Enjoy a five day cooking class and learn the techniques of French cooking in the beautiful Loire Valley region.

Learn how to prepare and cook authentic French cuisine in this five 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.

Day One Saturday
5:00 pm - Introductory talk with complimentary champagne - Discussing aims and course structure.
6:00 pm - Enjoy a 6-course gourmet dinner featuring foie gras, crème brulèe, roast chicken jelly, truffle foam and onion tart, caramelised scallops with cauliflower purée scented with truffle oil, a palate cleanser of sorbet, followed by pan-fried breast of duck with stir-fried vegetables and an oriental sauce. A dessert of passionfruit and orange bavarois with orange crisps and passion-fruit sauce. Rounded off with a selection of cheese and biscuits, coffee and petit fours

DayTwo Sunday
9:00 to 9:45 am - Breakfast (to include fresh croissants, breads and preserves, cereals, orange juice, yoghurts, tea and coffee.)
10:00 am - 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 am - Demonstration - Leek and potato soup served with croutons
11:15 am - Seasoning Techniques - How to bring the best out of your ingredients
11:45 am - Hands-on bread making - plain, focaccia, caramelised onion & thyme, mixed seed & nuts
12:30 pm - Hands-on chicken butchery
1:30 pm - Lunch - Leek and potato soup, cheese, pickles, salads, homemade bread
2:30 pm - Demonstration preparation of salmon, Gravalax of salmon. Hands-on filleting trout and preparing mussels
3:00 pm - Demonstration - chicken stock, (white & brown) veal glace, fish stock
3:30 pm - Demonstration seafood chowder & home-smoked trout. Finish at 4:30pm.
5:30 to 6:00 pm - Enjoy aperitifs and dinner.
Dinner Menu:
Seafood Chowder
Warm Quail Scotch egg salad with Aïoli
Seared fillet of salmon served with sautéed king prawn and a crab bisque vinaigrette
Iced coconut parfait
Cheese and biscuits

Day Three Monday
9:00 - 9:45 am - Breakfast
10:00 am - Kitchen demonstration including pasta dough and sweet pastry, chicken & foie gras mousse
10:45 am - Demonstration/hands-on tortellini; filled with chicken & foie gras mousse, ravioli and tagliatelle.
11:45 am - Menu explanation
Chicken & foie gras tortellini with pea purée and a truffle foam
Caesar Salad
Medley of chicken with a smoked onion purée & 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 am - Hands-on menu prep (Group 1: Chicken dish and Caesar salad, Group 2: Sorbet plats, lemon tart, iced line parfait, honey wafer baskets, lemon zest)
1:30 pm - Lunch - Tagliatelli with a bacon, tomato and onion sauce, fresh bread and salad, followed by cheese and biscuits
2:30 pm - Excursion – 19th century windmill, producing buckwheat flour in the traditional method.
5:30 pm - Back in the kitchen for aperitifs and to finish prep
6:00 pm - Dinner

Day Four Tuesday
9:00 to 9:45 am - Breakfast
10:00 am - Demonstration/hands-on of the following: Ice cream (caramelised banana, cinnamon), sugar work, and chocolate piping, honey wafer baskets plus tuille work.
11:30 am - Tea and home-made biscuits
11:45 am - Menu explanation
Duo of smoked salmon and guacamole with a chilli and lime dressing
Chicken Liver Parfait served with a sweet & sour chutney
Spiced monkfish served with crushed new potatoes, spinach and a mussel cream sauce
Apple panna cotta with apple gel & raspberry sorbet
Cheese and biscuits
Coffee and petit fours
11:55 am - Hands-on menu prep (Group 1: Smoked salmon, guacamole, chilli dressing, apple pannacotta, sugar work, raspberry sorbet, Group 2: Chicken liver parfait, sweet & sour sauce, monkfish dish, deep-fried veg)
1:30 pm - Cold meats, salads, homemade bread & pickles followed by ice-creams
2:30 pm - Hands-on – Traditional French patisserie master-class with Monsieur Vasilli - croissants, & macarons time permitting
5:30 pm - Aperitifs and finish prep for dinner
6:00 pm - Dinner

Day Five Wednesday
9:00 to 9:45 am - Breakfast
10:00 am - Kitchen for menu explanation
Gravalax of salmon
Crispy duck and vegetable spring rolls with a sweet chill sauce
Tenderloin of pork with roasted pork belly (sous vide)
Coffee and baileys cheesecake with chocolate and earl grey tea ice cream
Selection of cheeses
Coffee and petit fours
10:10 am - Hands-on (Group 1: Spring roll starter, main course, Group 2: Gravalax dish, pudding, sorbet)
12:30 pm - Lunch - Barbeque
2:00 pm - Leisure time
5:30 pm - Back in the kitchen for aperitifs and to finish prep
6:00 pm - Dinner

Day Six Thursday
Breakfast then departure before midday.

Five day cooking course
All meals
Accommodation for five nights
All excursions and tuition mentioned in the itinerary

Wine and other alcoholic beverages. These can be purchased from the bar.

Course Dates for 2017

29 April to 4 May
6 May to 11 May
20 May to 25 May
27 May to 1 June
10 June to 15 June
17 June to 22 June
2 September to 7 September
16 September to 21 September
23 September to 28 September
7 October to 23 October
21 October to 26 October
28 October to 2 November
11 November to 16 November


To be advised

Please note that all prices are subject to change and the exchange rate

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