Friday, 18 December 2009

Cook & Tour Package 2010

Brittany is renowned for the quality and variety of its seafood. Cancale oysters and scallops are sought for their unique taste and culinary delight. Brittany is also famous for a whole range of wonderful dishes from the famous galette buckwheat pancake to the “Far Briton” a local custard cake.

The mussels and lobsters of Brittany are considered the best in the world. The region is also known for its artichokes, ciders and local cheeses as well as its locally produced calvados or “eau de vie” – the water of life!

Brittany is also famous for its extraordinary coastline, its medieval castles, towns and villages. Great tracts of original forest remain where wild boar roam and are hunted in season. The forests also contain bountiful supplies of ceps (porcini), girolles (chanterelles) and other mushrooms in season.

Brittany has a wonderful Celtic heritage and a renowned archaeological past. The Lorient Festival in August is the biggest Celtic festival in the world. Brittany is the legendary home of Merlin and King Arthur and ancient folk festivals or Fest Noz (night festivals) are still held with the sound of the bombard ringing out loud across the countryside. In summer, whole communities - young and old, come together to dance in magical circles in the streets and even in the fields! This alone is an extraordinary spectacle to behold and experience. The standing stones of Carnac are older than the pyramids of Egypt and remain one of the biggest tourist attractions in France.

Five Day Tour & Cooking Course

Monday (Day 1)

Arrival & Welcome
Introductions to Kerrouet House & Village
Accommodation in local gites
Preparation of Lunch and Dinner

Tuesday (Day 2)

Visit to La Mont St Michele

Lunch in local restaurant

Oyster tasting in Cancale with dinner in St Malo

Wednesday (Day 3)

Cooking all day in Kerrouet House

Thursday (Day 4)

Visit to market town of Dinan with lunch
Cooking in evening

Friday (Day 5)
Visit Josselin Castle lunch in local restaurant

Banquet dinner at Kerrouet House
Graduation ceremony


Minimum of 2 people and maximum of 10 persons

Total cost per person = 1500 Euros per person (min 2 sharing)

In US dollars costs per person (minimum of 2 sharing) is $2250

Single person supplement = Euro 150 or $225

This fee includes all pickups/drop-offs from airports/rail & ferry ports.
Drinks are included with all lunch and dinners.

Thursday, 17 December 2009

Kerrouet House on BBC TV

I am very pleased to be able to advise that BBC (Wales) TV will broadcast three programmes about Brittany in the New Year. The first programme will be all about Brittany cuisine and will feature our very own Kerrouet House Cooking School. The broadcast will go out on Wednesday January 6th at 8.25 pm GMT. We hope you enjoy it!

Tuesday, 8 December 2009

Christmas Punch Party

Well for all you lovely folk who are in need of some extra warmth this winter can I recommend you try a tipple of Poul Jensen's special Danish Christmas punch. Poul felt the need to develop something different - something exceedingly delicious and dangerously powerful - to satisfy his demanding restaurant customers back home in Denmark. After a few weeks of experimenting using his knowledge of cuisine, spirits, and fine wines he developed a Christmas punch which has become legendary for those lucky enough to have tasted it and survived.

Therefore on Saturday 19th of December 2009, Kerrouet House will host an open evening and you are invited to come along to a free tasting. You will find details on the Kerrouet Cooking School Facebook fanclub - where you may also register and get further details. We look forward to welcoming you and introducing you to Jensen's Christmas punch. Warning - you will be warmed!