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Follow the chef at the Château Les Bruyères around his kitchen garden and its 120 different varieties of vegetables, citrus fruits and root vegetables.
In the sweet morning air, breathe in the rich bouquet of their rare aromatic herbs and condiments, learning how to smell, handle and recognise each plant then ultimately taste the traditional but long forgotten vegetables.
Aromatic plants and old fashioned vegetables, no longer obtainable at the markets now are the inspiration for creating exciting recipes.
In the afternoon head for the kitchen !
Here the chef will share with you his “savoir faire” some of his tricks of the trade, the very secrets of good cooking.
Prep, sauce reductions, concentrations and emulsions-it’s all included-and you’ll take an active part in the preparation of the menu that you will then eat that evening in the comfort of the elegant terrace restaurant.You will learn how the crisp sweetness of a pommeau enhances the flavour of crayfish in the mouth or how to appreciate the aroma of caramelised orange.
How do you marinate foie gras in pommeau, prepare apple crisps and concoct “cigarettes de framboise”-whole fresh raspberries encased in sweet, crisp filo pastry and dipped in spice-infused chocolate.
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See saisons |
Prices |
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332 € green period
519 € hight period
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Price per person. Valid from 2 february to 27 december 2007.
Cookery course only (daytime activities plus evening meal including drinks): 100 €/person
We will provide aprons, paper and pens.
Minimum number of participants: 6
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1st Day
Welcome around 17.30 with Pays d’Auge cider and Norman specialities.
A la carte dinner (drinks extra) monkfish flambéed in calvados, pan fried langoustines with herbs, scallops in caramalised orange.
Accommodation in a superior double room. Breakfast including jams from the chateau and other local specialities.
2nd Day
A day in the kitchen surrounded by local produce from the Pays d’Auge (meat, fish, dairy produce, cider, calvados and perry. The day is divided into 3 sections.
Starting at 09.30. The kitchen garden – selecting fruit and vegetables. Guided tour of Mr Motte’s Goat’s cheese farm. Guided tour of Manoir de la Brière des Fontaines cider farm.
Free time from 12.30 to 14.30
From 14.30. The chef’s cookery course consisting of a starter, main course and desert using products of the Auge such as cider and apples as well as herbs and vegetables from the Chateau gardens. Explanation of how dishes and Norman drinks go together.
In the evening, dinner will be served using the dishes prepared during the afternoon.
A second night’s accommodation and breakfast.
We supply aprons, paper and pencils.
Minimum number of 6 people required
Cost of the cookery course (day course and evening meal with drinks) €100 per person
