Cook, tour and learn during the days, and each evening, sit down to gastronomic delights, fine wines and good conversation with like-minded people.The course runs for five days with cooking every day. Each morning there'll be demonstrations and hands-on classes, ranging from basick knif skills to homemade breads and even caramelised sugar baskets. You will work with a full range of professional equipment and experiment under the watchful eyes of your chefs. Then it's down to making the evening meals with gourmet dishes such as collops of monk-fish glazed with herb, mustard and brioche crust, served with saffron tagliatelli and a white wine, mussel and dill sauce. There'll be visits to an 18th century windmill, a local fromagerie or simply time to relax and explore the area. And of course time to sit down and revel in the stunning food you've learned to prepare and enjoy the wine and conversation. Aim to arrive between 15:00 and 16:15. 17.00: Introductory talk - Discussing aims and course structure 17.30: Complimentary champagne 18.15: Dinner, 6-course gourmet dinner Dinner Menu : Spinach and cream cheese roulade with a gazpachio dressing; Caramelised scallops with a cauliflower purée scented with truffle oil; Sorbet; Pan-fried breast of duck with stir-fried vegetables and an oriental sauce; Passion-fruit and orange bavois with orange crisps and a passionfruit sauce; Selection of cheese and biscuits; Coffee and truffles. 09.00 to 09.45: The day starts with a breakfast of include fresh croissants, breads and preserves, cereals, orange juice, yogurts, tea and coffee. 10.00 Kitchen. Welcome, explore kitchen/equipment etc… Hands on basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot, julienne of leek, vierge dressing. 11.00 Demonstration: Leek and potato soup, cheese croutons 11.15 Seasoning techniques: How to bring the best out of your ingredients 11.45 Hands-on: Bread making; plain, sun-dried tomato and parmesan, basil and olive oil, onion and cumin 12.30 Hands-on: Chicken butchery 13.30 Lunch. Leek and potato soup, cheese, pickles, salads, home-made bread and olives. 14.30 Demonstration: chicken stock, (white & brown) veal glace, red wine and shallot sauce. 15.00 Demonstration: Preparation of Salmon, Gravadlax of salmon Hands-on: Filleting trout (one each) and prep mussels, fish stock 15.30 Demonstration: Seafood Chowder, home-smoked trout and crab bisque sauce 16.30 Finish 18.00 Aperitifs followed by dinner. Dinner Menu: Seafood Chowder; Roasted quail served with wild mushroom puree and a puy lentil dressing; Sorbet; Seared fillet of salmon served with sauteed king prawns and a crab bisque vinaigrette; Iced coconut parfait; Cheese and biscuits; Coffee and truffles. 9.00 to 9.45 Breakfast 10.00 Demonstration: Pasta dough, salmon, egg and herb terrine, chicken mousse and rich sweet pastry 10.45 Hands-on: Tortellini ravioli filled with sun-dried tomato and basil, and tagliatelli 11.45 Menu explanation 11.55 Hands-on: Dinner Menu Prep Group 1: Chicken dish, Caesar salad Group 2: Sorbet plates, lemon tart, iced lime parfait, honey wafer baskets, lemon zest 13.30 Lunch: Tagliatelli with a bacon, tomato and onion sauce, fresh bread and salad, followed by cheese and biscuits 14.30-17.30 Excursion - this can vary according to availability- either; 19th century windmill, producing buckwheat flour in the traditional method, or Local cider farm with tasting. 17.30 Back into the kitchen for aperitifs and to finish dinner prep, followed by dinner. Menu: Salmon, egg and herb terrine with a vierge dressing; Caesar salad; Sorbet; Indian spiced chicken with a Masala Sauce; Glazed lemon tart with iced lime parfait served in a honey wafer basket; Selection of cheese and biscuits; Coffee and truffles. 9.00 to 9.45 Breakfast 10.00 Demonstration and hands-on: Ice-creams (caramelised banana, cinnamon), sugar work and chocolate piping, honey wafer baskets plus tuille work 11.30 Tea and home-made biscuits 11.45 Menu explanation 11.55 Hands-on: Dinner Menu prep Group 1: Smoked salmon, guacamole, chilli dressing, bread & butter pudding, tuile work, orange zest, sugar work, cinnamon ice cream, sorbet Group 2: Chicken liver parfait, sweet & sour sauce, monk-fish dish, deep-fried veg 13.30 Lunch: Cold meats, salads, homemade bread & pickles followed by ice-creams 14.30 Excursion – Local fromagerie, with demonstration of cheese making 17.30 Back into the kitchen for aperitifs and to finish dinner prep, followed by dinner. Dinner Menu: Duo of smoked salmon and guacamole with a chilli and lime dressing; Chicken liver parfait served with a sweet and sour sauce; Sorbet; Spiced monkfish served with crushed new potatoes, spinach and a mussel cream sauce; Rum & honey bread & butter pudding with cinnamon ice cream; Cheese and biscuits; Coffee and petit fours. 9.00 to 9.45 Breakfast 10.00 Menu explanation 10.10 Hands-on: Dinner Menu prep Group 1: Spring roll starter, main course Group 2: Gravlax dish, pudding, sorbet and petit fours. 12.30 Lunch: Barbeque 14.00 Leisure time, croquet, boules and generally relaxing 17.30 Hands-on: Finish kitchen prep, followed by aperitifs 18.30 Dinner Menu: Gravlax of salmon; Crispy duck and vegetable spring rolls with a sweet chilli sauce; Sorbet; Assitte of pork; Coffee and baileys cheesecake with chocolate and earl grey tea ice cream; Selection of cheeses; Coffee and petit fours. 9.00 Breakfast Departure before midday 2012: MAR: 31 APR: 21 & 28 MAY: 12 & 26 Jun: 16 & 23 SEP: 01, 15 & 22 OCT: 06 & 27