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
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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