Cooking Vacation in France: Walnut Grove Cookery School

Walnut Grove Cooking School
Mayenne, Loire Valley

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About the location: Walnut Grove is strategically located in the Loire, not far from the borders of Normandy and Brittany and a short drive to the Chateaux country of the Loire Valley. Set in an unspoiled area of the French countryside, you will enjoy all amenities, which owners Maynard Harvey and Benedict Haines have included for the comfort and needs of their guests when they renovated their charming farmhouse. With beautiful views over an expanse of walnut trees (thus the name!), this property ensures a relaxing and comfortable stay.

About the lessons: Your hosts and teachers for the course are Maynard Harvey and Benedict Haines. They believe the best way to learn is in a relaxed atmosphere, where you will have the confidence and understanding to skillfully combine flavors, textures and presentation, enhanced by your own flair and imagination. Each day will be an experience in combinations of the freshest local ingredients with techniques that will enable you to build your knowledge and understanding of modern cooking.

The lessons are held in a professionally equipped, yet warm and inviting kitchen that has been exclusively designed for the classes. Maynard’s experience includes working with the late Princess Diana’s personal chef, as well as at the prestigious Savoy Hotel in London and the Royal Bath House. Most recently, Maynard was the chef/patron of the award-winning restaurant Seland Newydd. Benedict Haines also has had a distinguished career, including his work with Michelin star chef Ian McAndrews. Having worked together for the last ten years, Benedict and Maynard have developed their own style using the freshest of ingredients, with an emphasis on distinct flavors and clean, meticulous presentation. They bring a great passion and enthusiasm for their work, which is sure to inspire and stimulate your own love of food.

Walnut Grove Cooking School Itinerary

Day 1

  • Arrive to Walnut Grove on your own.
  • Around 4:00 p.m. there will be an introduction to the program and a discussion of the aims and structure of the course.
  • Following the introduction, Champagne is served, followed by a six-course gourmet dinner.
  • Sample menu:
  • Spinach and cream cheese roulade with a gazpachio dressing
  • 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 bavois with orange crisps and a passion-fruit sauce
  • Selection of cheese and biscuits
  • Coffee and truffles
  • Overnight.

Day 2

  • Breakfast in the morning. Every day, you will be presented with croissants and breads, preserves, cereals, juices, yogurt and coffee or tea.
  • Your first day in the kitchen will start with a welcome and an exploration of the kitchen and the equipment. The class will include:
  • Hands-on: Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot, julien of leek.
  • Demonstration: Leek and potato soup, cheese croutons.
  • Hands-on: Bread making; plain, sun-dried tomato and parmesan, basil and olive oil, onion and cumin.
  • Hands-on: Seasoning techniques
  • Hands-on: Chicken butchery, chicken stock (white and brown), beef and chicken glace.
  • Lunch will follow your cooking class: Leek and potato soup, cheese, pickles, salads, home-made bread, olives, and chocolate truffles.
  • After lunch, return to the kitchen for:
  • Demonstration: Preparation of salmon, Gravadlax of salmon.
  • Hands-on: Filleting assortment of fish and prep mussels.
  • Tea and home-made biscuits.
  • Demonstration: Seafood Chowder, fish stock, home-smoked trout and crab bisque sauce.
  • Aperitifs to follow.
  • Tonight’s dinner menu: Seafood Chowder, Warm salad of quail, foie gras and wild mushrooms with a puy lentil dressing, Sorbet, Seared fillet of salmon served on a bed of crushed new potatoes, with fresh spinach, poached egg and a crab bisque sauce split with a lemon vinaigrette, Iced banana parfait, Cheese and biscuits, Coffee and truffles.
  • Overnight.

Day 3

  • Breakfast followed by your next lesson, which will consist of:
  • Demonstration: Pasta dough, salmon, egg and herb terrine, chicken mousse, and rich sweet pastry.
  • Hands-on: Tortellini, ravioli filled with sun-dried
  • tomato and basil and tagliatelli.
  • Menu explanation: baked goats cheese soufflé with a roquette, poached pear and walnut salad, salmon, egg and herb terrine with a vierge dressing, sorbet, pan-fried breast of chicken wrapped in parma ham served on a bed of char-grilled vegetables with sun-dried tomato and basil ravioli, glazed lemon tart with iced lime parfait served in a honey wafer basket, selection of cheese and biscuits, coffee and truffles.
  • Hands-on menu for group 1: sorbet, chicken dish, fresh pesto, ceasar salad.
  • Hands-on menu for group 2: sorbet plates, lemon tart, iced lime parfait, honey wafer baskets, lemon zest.
  • Today’s lunch menu: Tagliatelli with a bacon, tomato and onion sauce, fresh bread and salad, followed by cheese and biscuits.
  • After lunch, depart for an excursion (can vary according to availability) to an 18th century windmill, producing buckwheat flour in the traditional method, or a local cider farm with tasting.
  • Return to Walnut Grove for aperitifs and to finish dinner prep, followed by dinner.
  • Overnight.

Day 4

  • Breakfast.
  • Today’s class will consist of:
  • Demonstration and hands-on: Confit of rabbit, ice-creams (caramelised banana and pecan, cinnamon, and raspberry), sugar work, chocolate piping, honey wafer baskets plus tuille work.
  • Tea and home-made biscuits.
  • Menu explanation: Duo of smoked salmon and guacamole with a chilli and lime dressing, chicken liver parfait served with a sweet and sour sauce, spiced monkfish served with crushed new potatoes, spinach and a mussel cream sauce, Gin and Tonic sorbet, Rum and honey bread and butter pudding with cinnamon ice cream, cheese and biscuits, coffee and petit-fours.
  • Hands-on menu prep for group 1: smoked salmon, guacamole, chilli dressing, bread and butter pudding, tuile work, orange zest, sugar work, cinnamon ice cream, gin and tonic sorbet.
  • Hands-on menu prep for group 2: chicken liver parfait, sweet and sour sauce, monk-fish dish, deep-fried veg, leaves.
  • Lunch to follow your cooking class. Today’s lunch menu: cold meats, salads, homemade bread and pickles followed by ice creams.
  • Today’s excursion is to a local fromagerie, with a demonstration of cheese making.
  • Return to the property for aperitives and to finish dinner prep, with dinner to follow and overnight.

Day 5

  • Breakfast followed by your last cooking class, which will consist of:
  • Menu explanation: Crispy duck and vegetable spring rolls with a sweet chilli sauce, Gravadlax of salmon with a prawn and cucumber dressing, sorbet, assiette of pork, coffee and baileys cheesecake with chocolate and earl grey tea ice cream, selection of cheeses, coffee and petit fours.
  • Hands-on prep for group 1: spring roll starter, main course.
  • Hands-on prep for group 2: Gravadlax dish, pudding, sorbet and petit-fours.
  • Lunch: Barbeque.
  • After lunch, time at leisure for croquet, boules and general relaxing.
  • Return to the kitchen to finish the final touches of dinner.
  • Aperitifs, followed by dinner.
  • Overnight.

Day 6

  • Breakfast followed by departure before midday.
  • Au revoir!