A New Year Cooking Course

We are very excited to be launching the menu for our new year cooking course which starts on 28th December 2017. Whilst most of our one week cooking courses have their fair share of fun the New Year Course is set on a much more lavish scale. There are champagne receptions, late night partying and a whole host of special events scaled around a serious six days in the kitchen.

Poul is still working on the menu but here is a general schedule for the week:

 Thursday 28 December 2017

Arrival at Kerrouet House with a champagne reception and introductory dinner at 7pm

Friday 29 December

We start at 10am with introductions, course program, safety issues (use of knives etc). We discuss each daily menu before we start preparation and actual cooking.

Lunch

 Bread making  

Chicken stock making for the week

  Starter: Green Pea soup “Ninon”

Main: Salmon fish cakes on a garden salad with homemade Sauce Tartar

 Cheese: Selection of French cheeses

          

     

 Dinner

 Starter: Artichoke in a citrus soup

Main: Prawn stuffed Chicken leg with Sauce Basil 

Cream fraiche potato and roasted Jerusalem Artichokes

Cheese: Selection of French cheeses

 Dessert: Chocolate fondant with salted caramel ice-cream

Saturday 30 December 

Lunch 

Starter: Small tomato pizza Provençal

      Main: Chicken Salad with mushrooms & pancetta

Cheese: Selection of French cheeses

 Dinner

Starter:  Pan fried scallops and a Sauce Curry-Sauternes

Main: Duck breast with grapes and Pommes Anna

Cheese: Selection of French cheeses            

 Dessert: Creme Brûlée

Sunday 31 December

Lunch 

  Starter: Mussel soup with saffron

  Main: Mushroom Risotto

  Cheese: Selection^[i] of French cheeses

    

 

New Year Dinner

Foie Gras terrine with a pear salad

 Lobster bisque

Apple sorbet

Main:Beef Wellington with a port wine sauce

Cheese: Selection of French cheeses

  Dessert: Almond & white chocolate gateau with liquorice

Monday 1 January 2018

Lunch

 Lunch is free.

Visit Dinan or Mont Saint Michel

Dinner

Starter: French onion soup

Main: “Frikadeller” meat balls with Braised endives gratin

Cheese: Selection of French cheeses

  Dessert: Chestnut cake

Tuesday 2 January 2018

              

Lunch  

Starter: Parmesan omelet

 Main:  Warm smoked fish on a salad with Chive Cream dressing

Cheese: Selection of French cheeses

Dinner                  

Starter: Pumpkin soup

  Main: fish from the marked

Cheese: Selection of French cheeses

Dessert: Tiramisu    

Wednesday 3 January Depart after breakfast,         

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