A French Dessert & Pastry Adventure
Your school is set in the heart of France and The Touraine is without question the home to European Renaissance which brought with it a rich and diverse Culinary History and Depth. Your Chefs are both Qualified and Award winning chefs who have competed and won gold medals at International level as well as having cooked by demand for heads of State, Celebrities and finally on several occasions on demand for her Majesty Queen Elizabeth II.
• Residential €2850.00
• Non-Participating €1295.00
• Single Supplement €495.00
Le Calabash Cookery Experience includes:
- Accommodation for six nights
- Meals: daily breakfast, and meals as per itinerary, including three glasses of selected wine with meals.
- Transport for all activities in the itinerary.
- Recipe folder
- Free Wi-Fi
The price does not include:
- Transport from and to airport or station / this can be arranged
- Optional excursions or meals not listed in itinerary or any additional expenses ordered personally.
- Drinks that are personally ordered or excess wine consumed at meals
- Phone Calls
- Additional nights’ accommodation 195.00€ including breakfast, subject to room availability
• Excludes all Breakfasts and Dinners, except for first night’s welcome dinner.
• Excludes all Classes and Lunches.
Sunday Day 1
Arrival after lunch and check into and settle into your accommodation
Dinner A welcome champagne cocktail and the opportunity to meet and get to know your fellow, Culinary Adventurers’ followed by Alison and Sidney’s ‘Taste of the Loire Valley’ dinner in the ‘Old Stable’ at le Calabash
Monday Day 2
• Traditional French Breakfast
Our culinary adventure starts with a full day Chocolate Masterclass.
Learn the techniques of tempering chocolate and filling and moulding chocolate bon bons.
• How to use coloured cocoa butter to enhance the presentation of your bon bons
• The method and recipes of bon bon fillings
• 13.00 A French Light Lunch
• 19.00 Dinner
Tuesday Day 3
• Traditional French Breakfast
• This morning we will continue on our hands-on Chocolate Journey making the elements to create stunning plated desserts
• Chocolate Marshmallow
• Aerated Chocolate
• Chocolate Caramels
• Chocolate Soil
• Chocolate Jelly
• Chocolate Créme Brulee
• Chocolate Shortbread
• Hazelnut Streusel
• Decorating Chocolate
• Chocolate Sauce
• Salted Caramel
• Maltese Sugar Tuiles
• Chocolate Mousse
• Chocolate Spheres
• Spicy Chocolate Ice Cream
Dinner Tonight is a demonstration of one of Sidney’s latest main course creations and a cheese board
Wednesday Day 4
Breakfast Traditional French Breakfast
After Breakfast we depart for Tours
This morning we explore both the indoor ‘Les Halles Food Market’ and the twice weekly outdoor market.
We visit the old town which clusters around Place Plumereau; its old houses restored to their former glory. Today this is the place for pavement cafes and people watching in the summer but stroll the smaller, narrow streets like rue Briconnet and you step back into the historic medieval city. To the south you’ll find a Romanesque basilica, the Cloitre de St-Martin and the new Basilique de St-Martin. You’re in the place which was once on the great pilgrimage route to Santiago de Compostela. St-Martin was a soldier who became bishop of Tours in the 4th century and helped spread Christianity through France. His remains, rediscovered in 1860, are now in the crypt of the new Basilique.
The other old part, the cathedral quarter, on the other side of the main Rue Nationale, is dominated by the Cathédrale St-Gatien, a flamboyant Gothic building with 12th-century decorated stonework covering the outside. Inside the highlights are the 16th-century tomb of Charles VIII and Anne de Bretagne’s two children, and the stained glass.
We head back to Le Calabash to enjoy a traditional French lunch
This afternoon we start to make our entremet dessert and prepare
• Crème Praline
• Crème Citron
• Buttermilk and Rosemary Panna cotta
We also prepare our Brioche and Vienna fermented dough which we will use the next day.
Dinner in the School and a dessert that we have prepared for during the class
Thursday Day 5
This morning we learn to make choux pastry and enter the world of Viennoiserie
• Caramel Brioche
• Lemon Meringue Cruffin
For Lunch you will enjoy a classic Croque Madame followed by Pain Perdue.
This afternoon we will enter the world of Ice Cream and frozen desserts
• Salted Caramel Ice Cream
• Chocolate Ice Cream Lollies
• Lemon and Coconut Ice Cream
• Raspberry Parfait
• Lychee Granita
• Raspberry Iced Tea
19.30 We return to Le Calabash for a Cheese and Charcuterie Evening
We will also present and plate our chocolate dessert including all the elements that you have prepared in class.
Friday Day 6
08.30 Traditional French Breakfast
This morning we show you how to make two of our favourite Soufflés
• Chocolate soufflé
• Passion fruit soufflé
We enjoy lunch in a traditional bistro
• We use our choux pastry to make a classic Paris Brest.
• We finish our Entremet, a stunning dessert for your dinner party.
19.30 Certificate presentation and champagne at ‘le Calabash’ and tonight we enjoy a BBQ.
Saturday Day 7
Traditional French Breakfast
Departure by 11am
|How Many People?
1, 2, 3, 4, 5, 6, 7, 8, 9, 10, More Than 10 Please Contact Us
14th to 20th April 2024, 12th to 18th November 2024
Residential, Non Residential / Non Particapating, Residential Sharing / Non Particapating