 Join us for five days of fun-filled, hands-on gourmet cookery courses in the beautiful, unspoiled countryside of the Loire Valley. Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavors and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
The school and accommodations are located on an idyllic rural farm surrounded by walnut groves. The professionally equipped kitchen is located across the courtyard from the farmhouse and has been exclusively designed for the use of guests. With a high ceiling and exposed beams the large kitchen is light and airy and retains a soft country ambiance, as does the beautifully renovated farmhouse which also has exposed beams, an open fireplace, and four lovely en-suite bedrooms.
Cook, tour and learn during the days, and each evening, sit down to gastronomic delights, fine wines and interesting conversation with like-minded people. Participants receive plenty of one-on-one attention: there is a maximum of four guests to one chef. The school also offers wine and cooking courses, and will try to accommodate special requests.
Afternoon arrival on your own. After settling in, meet for an introductory
talk discussing course structure and goals. You'll also learn a little
bit more about your teachers: Maynard's experience includes working
along side Chef de Cuisine Richard Brooks (who was the late Princess
Diana's personal chef); at the prestigious Savoy Hotel, London, Hanbury
Manor and The Royal Bath Hotel. Most recently Maynard was the chef/patron
of the award winning restaurant Seland Newydd. He has also been the
winner of several gold medals in national competitions.
Benedict Haines also has a distinguished career in gourmet cuisine,
including working at the exclusive Wentworth Golf Club under Michelin
Star awarded Ian McAndrews and he was head chef of the highly acclaimed
country house hotel Tyddyn Llan set in Snowdonia National Park.
Tonight enjoy complimentary champagne and canapes followed by a six-course
gourmet welcome dinner featuring such dishes as:
Spinach and cream
cheese roulade with gazpacho dressing
~
Caramelized scallops with cauliflower puree scented with truffle
oil
~
Sorbet
~
Pan-fried breast of duck with stir-fried vegetables and oriental
sauce
~
Passion fruit and orange bavois with orange crisps and passion
fruit sauce
~
Selection of cheese and biscuits
~
Coffee and petit fours
Wake up to a delicious
breakfast of homemade brioche, croissants, breads, and preserves,
cereals, orange juice, yogurt, coffee and tea.
This morning you will have a hands-on session focusing on knife
skills.Then learn about bread making, chicken butchery and chicken
stock. Lunch.
Afternoon session focusing
on fish and tonight's menu. Here's a sample of some of the dishes
you might prepare:
Seafood Chowder
~
Warm salad of quail, foie gras and wild mushrooms with a lentil
dressing
~
Sorbet
~
Seared filet of salmon served on a bed of crushed new potatoes,
with fresh spinach,
poached egg and a crab
bisque sauce with a lemon vinaigrette
~
Iced banana parfait
~
Cheese and biscuits
 After
breakfast, demonstration and hands-on lesson featuring pasta and
tonight's menu.
Afternoon hands-on lesson preparing Monday night's menu:
Goat cheese souffle
with a roquette, 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
tortellini and a roasted garlic and shallot sauce with pesto
~
Glazed lemon tart with iced lime parfait
~
Cheese and biscuits
~
Coffee and truffles
After lunch enjoy an excursion to an 18th century windmill, producing buckwheat
flour in the traditional method, followed by a visit to the medieval
city of Vitre.
Dinner.
Morning lesson to prepare
confit of rabbit and to learn about ice creams, sugar work, candy
floss and chocolate piping. Tonight's dinner features:
Duo of smoked salmon
and guacamole with a chili and lime dressing
~
Mosaic of rabbit, wild
mushroom & foie gras terrine with a creamed truffle vinaigrette
~
Sorbet
~
Monkfish glazed with herb mustard and brioche crust, served with
saffron tagliatelli and white wine, mussel and dill sauce
~
Rum bread & butter pudding with cinnamon ice cream
~
Cheese and biscuits
~
Coffee and petit fours
After lunch visit a local formagerie where you will observe a demonstration of
cheese making.
Dinner.
Morning lesson to prepare tonight's menu:
Home-smoked chicken and griddled mango spring
rolls with a sweet chili sauce
~
Salmon with a prawn and cucumber dressing
~
Bloody Mary sorbet
~
Pan-fried cutlets of lamb glazed with mini hollandaise, with ratatouille,
dauphinoise potatoes and a wild mushroom & truffle sauce
~
Coffee and Bailey's cheesecake with chocolate and earl grey tea
ice cream
~
Cheese and biscuits
~
Coffee and petit fours
For lunch take a break and enjoy a barbeque and afternoon games on the farmhouse grounds.
Later, final preparation for the farewell dinner.
Late morning departure.
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