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
Mayenne, Loire
Itinerary
 Day
One
- 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 and canapés are 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
Two
- Breakfast in the morning. Every day, you will be presented with homemade brioche,
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.
- Canapés and aperitifs will 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
Three
- 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, canapés, goats cheese soufflé, pear and walnut 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 to an 18th century windmill, producing buckwheat flour in the traditional
method, and a visit to the medieval city of Vitré.
- Return to Walnut Grove for canapés and aperitifs, followed by dinner.
- Overnight.
|
Day
Four
- Breakfast.
- Today's class will consist of:
- Demonstration and hands-on: Confit of rabbit, ice-creams (caramelised banana and pecan, cinnamon, and raspberry),
donuts, sugar work, candy floss and chocolate piping, honey wafer baskets plus tuille work, pastry and lemon zest.
- Tea and home-made biscuits.
- Menu explanation: Duo of smoked salmon and guacamole with a chilli and lime dressing,
Mosaic of rabbit, wild mushroom and fois gras terrine with a creamed truffle vinaigrette, Gin and Tonic sorbet,
Sollops of monk-fish glazed with herb, mustard and brioche crust, served
with saffron tagliatelli and a white wine, mussel and dill sauce, Rum and raisin 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.
- Hands-on menu prep for group 2: Rabbit terrine and truffle vinaigrette, monk-fish dish, deep-fried veg, leaves, canapés.
- 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 canapés and aperitives, with dinner to follow.
- Overnight.
|
Day
Five
- Breakfast followed by your last cooking class, which will consist of:
- Menu explanation: Home-smoked chicken and griddled mango spring rolls with a sweet chilli sauce,
Gravadlax of salmon with a prawn and cucumber dressing, Bloody Mary sorbet,
Pan-fried cutlets of lamb glazed with mint hollandaise,
ratatouille, dauphinoise potatoes and a
wild mushroom and truffle sauce, Coffee and baileys cheesecake with ice cream (chocolate and earl grey tea),
selection of cheeses, coffee and petit-fours.
- Hands-on prep for group 1: Spring roll starter, main course, canapés.
- Hands-on prep for group 2: Gravadlax dish, pudding, sorbet and petit-fours.
- Lunch menu: Barbeque to include, BBQ ribs, lemon and rosemary chicken drumsticks, salmon brochettes, coleslaw, pasta salad, mixed salad, homemade bread, jacket potatoes, followed by donuts.
- After lunch, time at leisure for croquet, boules and general relaxing.
- Return to the kitchen to finish the final touches of dinner.
- Canapés and aperitifs, followed by dinner.
- Overnight.
|
Day
Six
- Breakfast followed by departure before midday.
- Au revoir!
|
2008 Price Per Person
US$2470 per person based on double occupancy
US$1350 non-cooking participant
US$325 single supplement
Minimum of 4 people
Please note that this program requires a US$1000 per person deposit.
Advanced Course Price
US$2950 per person based on double occupancy
US$1550 non-cooking participant
US$375 single supplement
Please inquire for Advanced Course Itinerary
|
 |
|
2008 Tour Dates
March 29-April 3
April 19-24
May 3-8
May 10-15
May 24-29
June 7-12 (Advanced Course)
June 14-19
June 28-July 3
August 30-September 4
September 13-18
September 20-25
October 4-9 (Advanced Course)
October 11-16
October 25-30
November 1-6
November 15-20 (Advanced Course)
Or on request for a minimum of 4.
|
Included in the Program:
- Five nights double occupancy with private bathroom
- All meals, with water, coffee or tea included.
Wine and other
alcoholic beverages are not included, but can be purchased at the bar.
- All excursions as listed with driver
- Culinary lessons as per itinerary
Please note: transfers are not included but can be arranged to/from the Laval train station
(20 minutes) or to/from the Rennes airport (one hour).
|
|
Cooking Vacations 
Printer Friendly Page