manstouch travel
Cooking in the
Loire Valley
Cooking in the
"One of the Five best Cook-schools in France"
The
Independent July 2004
Area: Mayenne
1:30 hr minutes by train from Paris and 1 1/2hr drive from St Malo.
Join us for five days of fun-filled, hands-on gourmet cookery courses in the beautiful, unspoilt countryside of the Loire Valley
A culinary holidays designed to ensure you have a relaxing and comfortable stay.
Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
We always maintain a maximum of four people to one chef, so you always get personal attention.
Our professionally equipped kitchen is located across the courtyard from the farmhouse and has been exclusively designed for the use of our guests. With a high ceiling and exposed beams our large kitchen is light and airy and retains a soft country ambiance, as does our beautifully renovated farmhouse which also has exposed beams, an open fireplace, and four lovely en-suite bedrooms.
"One of the best courses I've done, cleverly structured so that your confidence really increases as the week progresses. It's great fun too." Jenni Muir, author of 'A Place to Cook' and 'Cooking School Holidays' and ex-chairman of the British Guild of Food Writers Association.
"I chose this course because the program promised more learn-by-doing cooking than other other cooking schools, whose approach seemed to be learn-by-watching. The course lived up to its promise, with plenty of personal coaching by Maynard and Benedict." Carol Doeringer, Michigan, USA
About The Chefs
Your hosts and tutors for the course are Maynard Harvey and Benedict Haines. They are both talented, professional chefs with a deep understanding of food. They are experienced and enthusiastic teachers as well as great chefs.
They aim to inspire your imagination through practical, simple and fun tuition that will increase your confidence and transform your culinary skills."
Maynard Harvey
Maynard's experience includes working along side Chef de Cuisine Richard Brooks (who was the late Princess Diana's personal chef); at the prestigious Savoy Hotel, London, Hanbury Manor and The Royal Bath Hotel. Most recently Maynard was the chef/patron of the award winning restaurant Seland Newydd. He has also been the winner of several gold medals in national competitions.
Benedict Haines
Benedict Haines also has a distinguished career in gourmet cuisine, including working at the exclusive Wentworth Golf Club under Michelin Star awarded Ian McAndrews and he was head chef of the highly acclaimed country house hotel Tyddyn Llan set in Snowdonia National Park.
Guest Comments
'Maynard and Benedict have certainly exceeded any expectations
I may have had before coming to the course. Bravo! I will certainly
encourage our friends & family to follow suit. Boys, remember
me when you are rich and famous'
Emily Quah
'What a week! Pure pleasure in every aspect. When my visitors
see the results of my "plating up" they'll think I've gone
into fine art mode (hopefully)! To your success'
Dorothy Escott
'We came to France to learn to cook. Five short days that's all
it took Maynard and Benedict will definitely be glad Five days like
this could drive a chef mad! Amongst it all we've put on weight.
We must go home to compensate'
Patricia Hargreaves
'Maynard and Benedict - thank you for 5 great and exciting days
of cooking. You certainly have taken us to the next level. Wish you
much success (undoubtedly you will achieve it!)'
Aquico Wen
5-day Cooking Package
- Cook, tour and learn during the days, and each evening, sit down to gastronomic delights, fine wines and interesting conversation with like-minded people
- Courses are given with a minimum of 2 people registered with enough advance notice
- Non participating guests welcome
ITINERARY
Saturday
4.00pm Introductory talk - Discussing aims and course structure
7.00pm Complimentary champagne and canapés
7.45pm Dinner, 6-course gourmet dinner
Sunday
9.00 - 9.45am Breakfast (to include brioche, fresh croissants, breads and preserves, cereals, orange juice, yoghurts, tea and coffee.)
10.00am Kitchen. Welcome, explore kitchen/equipment
etc…
Hands-on Basic knife skills; care of knives, safety, sharpening,
chop and slice onion, brunoise of carrot, julien of leek.
11.00am Demonstration - Leek and potato soup, cheese croutons
11.20am Hands-on Bread making; plain, sun-dried tomato and parmesan, basil and olive oil, onion and cumin.
12.20pm Demonstration - Chicken stock (white and brown), beef and chicken glace.
1.30pm Lunch. Leek and potato soup, cheese, pickles, salads, home-made bread, olives, and chocolate truffles.
2.30pm Demonstration - Prep salmon - Gravadlax of salmon - Hands-on Filleting trout (one each) and prep mussels.
3.30pm Tea and home-made biscuits
3.50pm Demonstration - Seafood Chowder/Fish stock. - Home-smoked trout
5.00pm Finish
7.15pm Canapés, aperitifs, followed by dinner
Monday
9.00 - 9.45am Breakfast
10.00am Kitchen: Demonstration - Pasta dough - Salmon, egg and herb terrine
10.45am Demonstration/hands-on Tortellini, ravioli filled with sun-dried tomato and basil, and tagliatelli
11.45am Menu explanation
11.55am Hands-on Menu Prep
Group 1: Sorbet, vierge, goats cheese soufflé, parmesan biscuits,
pear and walnut salad, chicken dish, fresh pesto, canapés.
Group 2: Sorbet plates, orange bavois, orange crisps, passion
fruit sauce, sugar work, plate salmon terrine.
1.30pm Lunch Tagliatelli with a bacon, tomato and onion sauce, fresh bread and salad, followed by cheese and biscuits.
2.30-5.30pm Excursion - 18th century windmill, producing buckwheat flour in the traditional method, and visit Vitré, medieval city.
7.15pm Canapés, aperitifs, followed by dinner
Tuesday
9.00 - 9.45am Breakfast
10.00am Demonstration / Hands-On
Ice-creams (caramelised banana & pecan, rum &
raisin and vanilla) donuts, sugar work, candy floss and chocolate
piping, honey wafer baskets plus tuille work, pastry and lemon
zest.
11.30am Tea and home-made biscuits
11.45am Menu explanation
11.55am Hands-on Menu prep
Group 2: Chicken liver parfait, sweet and sour sauce, monk-fish
dish, deep-fried veg, leaves, canapés
Group 1: Smoked salmon, guacamole, chilli dressing, lemon tart,
iced lime parfait, lemon zest
1.30pm Lunch Cold meats, salads, homemade bread & pickles followed by ice- creams
2.30pm Excursion - Local fromagerie, with demonstration of cheese making
7.15pm Canapés, aperitifs, followed by dinner
Wednesday
9.00 - 9.45am Breakfast
10.00am Kitchen
Menu explanation
10.10am Hands-on
Group 1: Chicken mousse starter, main course, canapés,
Group 2: Gravadlax dish, pudding, sorbet
12.30pm Lunch Barbeque to include, BBQ ribs, lemon and rosemary chicken drumsticks, salmon brochettes, coleslaw, pasta salad, mixed salad, homemade bread, jacket potatoes, followed by donuts
2.00pm Leisure time, croquet, boules and generally relaxing.
5.30pm Hands-on Finish kitchen prep
7.15pm Canapés, aperitifs, followed by dinner
Thursday
9.00-10.00am Breakfast
Departure before midday
2007 Course Dates
Sunday to Friday
- Mars: Mars 31 to April 05
- April: 21 to 26
- May: 5 to 10; 19 to 24; 26 to 31
- June: 9 to 14, 23 to 28 (advanced course)
- June 30 to July 05
- August: 25 to 30
- September 8 to 13; 15 to 20; 22 to 27
- October: 6 to 11; 20 to 25 ; 27 to Nov. the 1st
Pricing
- Basic 1,495 €
- Advanced 1,825 €
Check Availability
Local Places of Interest
Le Moulin des Gués
This windmill was built in 1824, and is the only one of its kind in the region. It was restored in 1992, and now makes buckwheat flour. It is a fascinating look at the way life used to be, followed by a glass of cider, and homemade galettes and crêpes.
Museum Robert Tatin
After sixty years of travelling around the world, Robert Tatin returned to his native town, to sculpt a world deserving of the name "One thousand and one nights", which invites the visitors to dive into his fantasies. The approach is along a pathway bordered by giants, dedicated to people such as Picasso, Joan of Arc and Vercingétorix. In addition to his sculptures, the museum also includes paintings, designs and ceramics. A truly unusual experience.
Ferme du Pressoir
Visit the Ferme du Pressoir, where cider has been made since 1871, and enjoy the ambiance of a traditional French cider farm. Taste cider made not just from apples, but also from pears, and sample the famous "Eau de Vie"
La Rincerie
The sports and recreation park of "La Rincerie", in La Selle-Craonnaise, near Craon, offers a multitude of water sports: catamaran, windsurfing, kayak and "Topper"; that benefit from the incoming winds onto this 50 hectare lake. You can even practise sand sailing, or, if you like nature, you have ATB, archery, "swin-golf" (9 holes by the reservoir) and mini-golf. The reservoir is also of major ornithological interest, and offers lovely walks around the area.
Château de Craon and its Park
Built a little before the Revolution, this grand country house is made of the Loire white stone, which dominates the perspective of formal gardens and of the town. Panelling and Louis XVI furniture in living rooms evokes the idea of a refined life in the castle. Over 42 hectares, the gardens and park form a whole that you can discover as you please, helped by the French-English written guide.
Château and City of Vitré
Built at the end of the 11th century on a rocky spur overlooking the Vilaine, this château played a major role in the defence of the Breton border, and today is one of the finest specimens of medieval military architecture in Brittany. Rebuilt in the 14th and 15th centuries and restored in the 19th and 20th centuries, it now houses a museum - opened in 1876 - which reveals its history and that of the town. Or stroll through the narrow streets of the old quarters, along the ramparts... and back in time to the 14th and 15th centuries.
Château d'Angers
The castle of Angers began in the 9th century as a watch post against the Norman threat, and 300 years later during the Plantagenet dynasty it was enlarged to a royal fortress. It now houses the biggest tapestry in the world - "The Apocalypse" 103 metres long, 4 1û2 metres high and comprising 70 scenes, the Apocalypse wall-hanging is today the oldest in the world of this importance. Angers is approx 1 hours drive away.
Valley of the Loire
Take a 2-hour drive to the heart of the Loire, to explore some of the best vineyards of the world, and an abundance of medieval castles.
Golf
There are two top class golf courses in the area, one at Vitré and another at Changé-les-Laval - both about a 30minute drive away. Les Rochers Sévigné is near Vitré, and is laid out in the grounds of the Château. It is a superb eighteen-hole course, which has been used on several occasions to host the French Open Championship. It has an excellent clubhouse and restaurant. The course at Changé-les-Laval runs alongside the river "Mayenne" - and boasts a full 27 holes. It has panoramic views of the surrounding countryside, and also has a first class clubhouse and restaurant. Both these courses welcome day visitors - and are generally quiet weekdays.
Refuge de l'Arche
The Refuge de l'Arche in Château-Gontier has a story to tell about its animals; injured, sick, maltreated or abandoned - they are given a new life at the refuge when they cannot go back to their original environment. You will see, for example, the largest group of baboons in the world. Over 14 hectares, all was created (observation posts, overhangs, terraces) so that you can get close to the 850 animals (250 species) and take photos of them.
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Visit our other cooking pages :
- France Cooking
- Cooking Packages France
- Cooking in the Loire
- Cooking in Arles
- Cooking in Burgundy