Arrive in the afternoon, settle in, and enjoy the splendour of your surroundings in the company of your hosts. Walk the grounds, book a massage, plunge into the pool or take advantage of one of several reception rooms to kick back and relax.
7.30pm Pre-dinner drinks with chef followed by a first class four course meal at the château.
Afterwards, if there is a local fête on, as there quite often is, we will even take you out to that, if you like. If not, we are quite good at making our own fun.
10.30am-12.30pm Introduction to the kitchen. Chef will show you the ropes before taking you through:
Key skills for Top Puds. A seasonal selection of: Pastries
Gelatins
Chocolate
Fruit
Baking
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Stocks. The Heart and Soul of all Fine Food: Veal/beef
Chicken
Fish
Vegetable
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School was never meant to be this fun!
Meat or | Fish or | Crustacean |
Boning | Filleting | Killing |
Trimming | Trimming | Cleaning |
Scoring | Pin-boning | Removing the meat |
8.30am-9.30am Continental breakfast, as before.
9.30pam-11.30am Off with chef’s shopping list to the famous Samatan market to forage for ingredients, and get into the vibe of a lively market town. Berets and squawking geese abound.
12.00pm-1.00pm Prepare several amuse bouches of the season
1.00pm-1.30pm Relax or join chef preparing lunch
1.30pm-2.30pm Light, convivial lunch with open bar.
2.30pm-5.00pm Super Starters. Fantastic Finishing Flourishes.
Dressings Mignardises/ Petit Fours
Vinaigrette Confiserie
Presentation Skills
5.00pm-7.30pm Enjoy yourself. You know the drill by now.
7.30pm Aperitifs. Amuse bouches, followed by Fabulous Four Course Meal
And you made it yourself, you clever thing, you.