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5-Day Loire Valley Cooking Class

5-Day Loire Valley Cooking Class

6 Days/5 Nights
 
  • Tour Type
    Cooking classCooking class
  • France Region
    Loire Valley
  • Duration
    6 Days/5 Nights
  • Tour Code
    WGC-19-MAN1
6 Days/5 Nights
 
  • Tour Type
    Cooking classCooking class
  • France Region
    Loire Valley
  • Duration
    6 Days/5 Nights
  • Tour Code
    WGC-19-MAN1
Description 
  • Tour Highlights
    AccommodationAccommodation Full board accommodation for five nightsClassClass 5-day cooking course including tuition fee in Loire ValleyMealsMeals All meals included (breakfast, lunch, & dinner)

Summary

Learn how to prepare and cook authentic French cuisine in this 5-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.

Course Dates for 2019

  • 20 to 25 April
  • 4 to 9 May
  • 18 to 23 May
  • 1 to 6 June
  • 15 to 20 June

Itinerary

Day 1, Saturday

5:00 pm - Introductory talk with complimentary champagne - Discussing aims and course structure.

6:00 pm - Enjoy a 6-course gourmet dinner: 

  • Foie gras crème brulèe, roast chicken jelly, truffle foam and onion tart
  • Caramelised scallops with cauliflower purée scented with truffle oil
  • Sorbet
  • Pan-fried breast of duck with stir-fried vegetables and an oriental sauce
  • Passion fruit and orange bavarois with orange crisps and passion-fruit sauce
  • Selection of cheese and biscuits
  • Coffee and petite fours

Day 2, 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, julien 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 Prep salmon, Gravadlax 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 4:30.

5:30 to 6:00 pm - Enjoy aperitifs and dinner. 

Menu:

  • Seafood Chowder
  • Warm Quail Scotch egg salad with Aïoli
  • Sorbet
  • Seared fillet of salmon served with sautéed king prawn and a crab bisque vinaigrette
  • Iced coconut parfait
  • Cheese and biscuits

Day 3, Monday

9:00 - 9:45 am -  Breakfast

10:00 am - Kitchen demonstration including pasta dough ands 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
  • Sorbet
  • 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 4, 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
  • Sorbet
  • 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 panacotta, 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 patissier master-class with Monsieur Vasilli - croissants, & macaroons time permitting

5:30 pm - Aperitifs and finish prep for dinner

6:00 pm - Dinner

Day 5, Wednesday

9:00 to 9:45 am - Breakfast

10:00 am - Kitchen for menu explanation

  • Gravadlax of salmon
  • Crispy duck and vegetable spring rolls with a sweet chill sauce
  • Sorbet
  • 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: Gravadlax 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 6, Thursday

Breakfast then departure before midday.

Inclusions

  • 5-day cooking course
  • Full board accommodation for five nights
  • All excursions and tuition

Exclusions

  • Wine and other alcoholic beverages are not included, but can be purchased from our bar

Important Notes

A minimum of 40% of total course fee is required at the time of reservation and is not refundable. The balance is due 90 days before arrival. 

Contact a French Travel Specialist

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Contacts

Enquire about this Tour

Call us

Prefer speaking to us over the phone? Our French Specialists would love to help you out!

AU 1300 858 304

Opening Hours:
9am - 5.30pm Monday to Friday

Find out more information from our French Travel Specialist

Call us

Prefer speaking to us over the phone? Our French Specialists would love to help you out!

AU 1300 858 304

Opening Hours:
9am - 5.30pm Monday to Friday

Enquire Now

Find out more information from our French Travel Specialist

Enquire Now

Meet Your French Travel Specialist...

Contacts