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- Intensive French Cooking Holiday: Farm to Table Culinary Vacation
Best Farm-to-Table Food Tours in France
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Immersive French Farm to Table Cooking Classes
You have found the intensive French cooking holiday you’ve always dreamed of taking! We are thrilled to partner with the Walnut Grove Cookery School for an immersive farm-to-table cooking experience in France. Led by Chef Duvin, a Michelin trained chef, it offers intensive cooking classes in France that will elevate you understanding of flavors and techniques.Chef Duvin, your host and instructor.
Located just eighty minutes west of Paris, the verdant farm that will be your home for your week-long French culinary holiday is not just a picturesque backdrop, it also provides the raw materials for your French cooking classes. You will learn to coax flavors from the earth to the plate during this true farm-to-table cooking experience.
Savor gourmet meals crafted with the freshest ingredients while you unwind in the inviting guest rooms, and wake up each morning to the stunning beauty of the French countryside.
Your host, Chef Duvin, will teach you timeless French culinary techniques with meticulously crafted menus and the freshest local ingredients. You will also experience the cultural tapestry beyond the kitchen, while exploring historic sites, charming villages, and stunning landscapes, most within an hour’s drive.
Intensive French Cooking Vacation Trip Highlights
Your fabulous and immersive French farm-to-table culinary vacation will include cozy, deluxe accommodations, hands-on cooking classes, visits to local markets and cultural sites of interest, all meals, and much more!
French Farm to Table Food Tour Itinerary
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Day 1 – Friday
- Transfer from the Laval train station or arrival on your own. (Please plan to arrive after 5:00 pm).
- Meet Chef Duvin for an introductory talk during which you will discuss the aims of the course, followed by a champagne welcome.
- This evening, enjoy a 6-course gourmet dinner prepared by your host.
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- Sample menu:
- Seared foie gras, spicy fig chutney
- Caramelized scallops, cauliflower medley scented with truffle
- Sorbet
- Roasted duck breast aux cerises, crispy potato terrine
- Cheese
- Raspberry and lime bavarois, honeycomb and meringue
- Tea and Coffee
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Day 2 – Saturday
- Breakfast of fresh croissants, breads and preserves, orange juice, local apple juice, yogurts, tea, and coffee.
- Depart this morning for Laval’s market for shopping and sightseeing.
- Return to the farm, where you will feast on your treasures for lunch before heading into the kitchen for your afternoon cooking class, which will be roughly 2:00 pm to 5:00 pm. Your first class might include a kitchen orientation, a refresher on basic knife skills, and care of knives. Your class will be a mixture of demonstration and hands-on preparation.
- At 5:00 pm break for some nibbles before putting the final touches on dinner.
- Sample menu:
- Two salmon tartare, roasted buckwheat and Espelette pepper
- Sorbet
- Monkfish tail served with a mussel and saffron sauce
- Cheese
- Grand Marnier soufflé with lemon verbena sorbet
Day 3 – Sunday
- Breakfast, followed by a cooking class this morning featuring pasta dough and desserts.
- Lunch to follow: homemade tagliatelle pasta with smoked salmon and crème fraiche, cheese, and homemade bread.
- At 2:00 pm head back to the kitchen to prepare dinner, including a course on chicken butchery.
- Sample Menu
- Foie gras tortelli, pea purée and truffle foam
- Smoked snail bonbons, garlic espuma
- Sorbet
- Quail and chicken medley, caramelised onion purée, raisin and port réduction
- Cheese
- Coffee and baileys cheesecake in a chocolate teardrop, chocolate and earl grey tea ice cream
Day 4 – Monday
- Breakfast followed by your morning cooking class.
- Lunch will be a selection of cheeses and charcuterie served with fresh bread, pickles, and chutney.
- This afternoon’s class will be a speical hands-on Master-class with a Traditional French Patissier, during which you will make croissants & macarons.
- Sample menu for dinner:
- Scallop carpaccio, mango dressing and Timut pepper
- Chorizo and saffron crème brulée
- Sorbet
- Veal blanquette with a Dijon mustard potato purée
- Cheese
- Lemon meringue tart served with an iced lime parfait
Day 5 – Tuesday
- This morning enjoy a cooking class featuring Chicken, tomato and smoked bacon consommé. Chicken mousseline, deboning quail, stuffed quail, Port réduction. Vegetables. Hazelnut crumble, and Cinnamon ice cream.
- For lunch, you will enjoy fresh salad, bread, and charcuterie before heading off to visit Vitré, a nearby town and chateau.
- Return to the farm for your cooking class and dinner.
- Sample menu:
- Duck confit and foie gras terrine
- Sorbet
- Stuffed quail, raisins and port reduction
- Cheese
- WG Tarte Tatin, hazelnut and fleur de sel crumble with Cinnamon ice cream
- Tea and Coffee
Day 6- Wednesday
- Breakfast, followed by your morning cooking class featuring fish, choux pastry, and more.
- Lunch today will be a Croque Monsieur/ Madame with green salad.
- Back to the farm in the evening to cook and dine.
- Sample menu:
- Duck confit and foie gras terrine
- 65°c egg, truffle and fleur de sel
- Sorbet
- Seared seabass, with a grapefruit beurre blanc
- Cheese
- Saint Honoré
Day 7 – Thursday
- Breakfast and departure by 10:00 am. A bientôt!
Optional Additional Days
Many culinary enthusiasts often extend their stay to explore the surrounding area. Consider these optional excursions:
- Venture to Mont Saint-Michel for a day trip.
- Enjoy a coastal excursion to Cancale and Saint-Malo.
- Explore the picturesque village of Dinan in Brittany.
- Take an excursion to Villeudieu-les-Poêles in Normandy.
For more information and pricing on these experiences, please feel free to inquire!
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Day 1 – Friday
- Transfer from the Laval train station or arrival on your own. (Please plan to arrive after 5:00 pm).
- Meet Chef Duvan for an introductory talk during which you will discuss the aims of the course, followed by a champagne welcome.
- This evening, enjoy a 6-course gourmet dinner prepared by your host.
- Sample menu:
- Celeriac velouté scented with truffle
- Seared scallops, cauliflower purée with a pistachio dressing
- Sorbet
- Duck leg confit, cider and apple sauce, Duchess potato
- Cheese
- Chocolate and passion fruit bavarois
Day 2 – Saturday
- Breakfast of fresh croissants, breads and preserves, orange juice, local apple juice, yogurts, tea, and coffee.
- Depart this morning for Laval’s market for shopping and sightseeing.
- Return to the farm, where you will feast on your treasures, as well as homemade soup, before heading into the kitchen for your afternoon cooking class, which will be roughly 2:00 pm to 5:00 pm. Your first class might include a kitchen orientation, a refresher on basic knife skills, care of knives, and filleting of trout. Your class will be a mixture of demonstration and hands-on preparation.
- At 5:00 pm break for some nibbles before putting the final touches on dinner.
- Sample menu:
- Goat cheese soufflé, black garlic ice cream
- Sorbet
- Seared salmon filet, served with crushed new potatoes, spinach and a traditional beurre blanc
- Cheese
- Crêpes suzette flambées
- Tea and Coffee
Day 3 – Sunday
- Breakfast, followed by a cooking class this morning featuring brioche, chicken butchery, different types of stock, and boeuf bourguignon.
- Lunch to follow: pickles, fresh bread and salad, followed by cheese and chutney.
- At 2:00 pm head back to the kitchen to prepare dinner.
- Sample Menu
- Home smoked trout mousse
- Scallop in her shell lutée, leek julienne
- Sorbet
- Chicken “4 ways” pumpkin purée and a béarnaise sauce
- Cheese
- Lemon verbena crème brulée, chilli and coconut ice cream
Day 4 – Monday
- Breakfast followed by your morning cooking class featuring homemade pastas, desserts, and finishing the boeuf bourguignon.
- Lunch will tagliatelle with a bacon, tomato and onion sauce, followed by cheese and homemade bread.
- In the afternoon, head to a local sustainable sheep farm that produces cheeses and yogurt.
- Sample menu for dinner:
- Foie gras tortelli, pea purée and truffle foam
- Sorbet
- Boeuf Bourguignon, gratin dauphinois
- Cheese
- Raspberry and lime teardrop, Chocolate and earl grey tea ice cream
- Tea and Coffee
Day 5 – Tuesday
- After breakfast, it is time for menu planing for your dinner party! You will prepare a dish as a team, from designing your plate to presenting dinner, and will also prepare your lunch (Croque Monsieur/ Madame with green salad), and start on the rest of dinner.
- In the afternoon, continue the dinner preparations.
- Sample menu:
- Salmon gravadlax scented with beetroot
- Smoked snail bonbon, garlic purée, rocket oil
- Sorbet
- CHALLENGE of the DAY: YOUR DISH, YOUR DESIGN (teamwork)
- Cheese
- Pear and almond tart, apricot & rosemary sorbet
- Tea and Coffee
Day 6- Wednesday
- Breakfast and departure by 10:00 am. A bientôt!
Optional Additional Days
Many culinary enthusiasts often extend their stay to explore the surrounding area. Consider these optional excursions:
- Venture to Mont Saint-Michel for a day trip.
- Enjoy a coastal excursion to Cancale and Saint-Malo.
- Explore the picturesque village of Dinan in Brittany.
- Take an excursion to Villeudieu-les-Poêles in Normandy.
For more information and pricing on these experiences, please feel free to inquire!
Trip Details of Farm to Table Culinary Vacations in France
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Included in the 6-night Locally-Sourced French Culinary Experiences
Accommodations6 nights in one of the farm’s guest rooms or at a B&B in town
Food & Beverages- Daily breakfast
- 5 lunches
- 6 dinners
Classes & InstructorsIn these small-group, hands-on cooking classes, you’ll be guided by Chef Duvin, a Michelin-trained professional with over 30 years of international culinary experience. Chef Duvin blends his expertise and love for French gastronomy with a deep respect for locally sourced ingredients. Discover the timeless traditions initiated by Escoffier himself, with a strong emphasis on genuine farm-to-table French cuisine.
Excursions- Visit to the Laval Market
- Visit to local owns of interest such as Vitré and/or Saint Suzanne
Transfer Details- Arrival and departure transfers from/to the Laval train station (Gare Laval)
Not Included
- Beverages with meals (wine and other beverages are available for purchase)
- Personal expenses
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Featured in the 5-night Locally-Sourced Culinary Experiences in France
Accommodations5 nights in one of the farm’s guest rooms or at a B&B in town
Food & Beverages- Daily breakfast
- 4 lunches
- 5 dinners
Classes & InstructorsIn these small-group, hands-on cooking classes, you’ll be guided by Chef Duvin, a Michelin-trained professional with over 30 years of international culinary experience. Chef Duvin blends his expertise and love for French gastronomy with a deep respect for locally sourced ingredients. Discover the timeless traditions initiated by Escoffier himself, with a strong emphasis on genuine farm-to-table French cuisine.
Excursions- Visit to the Laval Market
Transfer Details- Arrival and departure transfers from/to the Laval train station (Gare Laval)
Not Included
- Beverages with meals (wine and other beverages are available for purchase)
- Personal expenses
Accommodation Information
Your accommodations for your intensive French cooking holiday will be either in one of the farm’s two elegant, impeccably refurbished guest rooms, or at one of the boutique B&Bs in town carefully chosen by your hosts. (If you are staying at a B&B in town, transportation to and from the school with be provided. You will also be encouraged to take part in the organic farm activities! Gather herbs from the herb gardens, feed the chickens & goats, learn what is planted any why, and learn about the farm’s beehives.
The 200 year old farmhouse boasts the luxuriously renovated St. Malo and Cancale rooms, both one flight up. Both rooms feature en suite bathrooms and are prefect for 2 guests.
Your home during your cooking vacation. Cancale bathroom at the farmhouse. The Cancale room at the farmhouse The St. Malo room at the farmhouse En suite bathroom at the farmhouse.
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If you are not at the farmhouse, you will stay at one of the traditional, hand-picked French B&Bs located in town, just 10 minutes from the Farm. (Transportation each morning and evening is included).
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Prices and Availability for Our Farm-to-Table Cooking Classes in France
Find pricing and dates for our intensive farm-to-table cooking vacations in France below, and contact us for availability or to book your trip.
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2025 Advanced Straight From the Farm Cooking Course Pricing
See moreUS$6435 per person based on double occupancy
30% deposit due to confirm booking.
Balance payment due 60 days prior to tour start date. Questions? Please contact us!
6-Night Farm-to-Table Culinary Holiday Tour Dates
See moreYour French farm-to-table vacation is available the following dates for a minimum of 1, maximum of 6 people. Other dates are also available for a minimum of 4 people – please inquire!
2025
May 9-15
June 6-12
August 8-14
September 5-11 -
2025 Five-Night Farm-to-Table French Culinary Vacation Pricing
See moreUS$4360 per person based on double occupancy
30% deposit due to confirm booking.
Balance payment due 60 days prior to tour start date. Questions? Please contact us!
5-Night Immersive Farm-to-Table Culinary Holiday Tour Dates in France
See moreYour French cooking vacation is available the listed weeks for a minimum of 1, maximum of 6 people. Other dates are also available for a minimum of 4 people – please inquire!
2025
March 7-12
March 21-26
May 23-28
June 22-27
September 19-24
October 3-8
Let Us Assist You in Planning Your French Cooking Getaway
Need extra nights or tours in France, transportation, or more? Feel free to reach out!We're here to enhance your cooking holiday experience in France.
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