We know you are busy, so we made this little beauty just for you. A mini-break to put a smile on your face for the office on Monday morning. Call us to discuss on +33 6 05 51 95 44.
Day 1: Friday
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 three 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.
Day 2: Saturday
8.30am-9.30am
Leisurely French breakfast of fresh croissants, pastries, jam, preserves, coffee, tea and freshly-squeezed juice. Take in the park, the woods, and soak up the chateau lifestyle.
9.30am-10.30am Tour of the gardens with the Chef de Parc, taking in the jardin de potager vegetable garden, vineyard, orchards, flowers, duck lake and woodland. Simon will be happy to answer any questions you may have as to how best to grow your own.
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
Chocolat
Fruit
Baking
Stocks. The Heart and Soul of all Fine Food:
Veal/beef
Chicken
Fish
Vegetable
Super Starters (Hot or Cold)
Dressings
Vinaigrette
Presentation Skills
School was never meant to be this fun!
12.30pm-1.00pm Relax or join chef in preparing lunch
1.00pm-2.00pm Light lunch en famille. A glass or two of whatever takes your fancy.
2.00pm-4.30pm Moreish Mains a Saison
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Meat or |
Fish or |
Crustacean
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Boning |
Filleting
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Killing
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Trimming |
Trimming |
Cleaning |
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Scoring |
Pin-boning |
Removing the meat |
Demonstration of cooking techniques
Presentation Skills
4.30pm-7.30pm Time to do as you please. Enjoy the grounds, the piano, the bar, take a hot air balloon ride (book in advance!)…. the sky is, quite literally the limit!
7.30pm Aperitifs, followed by a three course dinner you made yourself, cheeses by un Meilleur Ouvrier de France - the best there is, coffee and digestifs
Day 3: Sunday
8.30am-10.30am Continental breakfast, as before.
10.30am-12.30am Fantastic Finishing Flourishes.
Mignardises/ Petit Fours
Confiserie
Treats to take home with you!
1.00pm-2.00pm Light lunch of the season, prepared by chef
2.00pm Squeeze out every last drop of chateau living, and reluctantly leave at your leisure
We will be happy to help you with your arrangements for onward travel. But sorry to see you leave.
Book now
