Details
What you'll be learning: Chou pastry (éclairs, religieuses, paris-brest, saint-honoré or croquembouche), shortcrust and sweet pastry, berry tarts, macaroons, millefeuille, traditional apple tart, bavarois, tarte tatin, croissants, pains au chocolat, bread and brioche
Day 1
Arrival from 4:00pm. You just settle in and make yourself at home. We meet before dinner for a welcome drink with canapés, followed by a three-course dinner.
Day 2
After breakfast we go to a local patisserie (applicable for Sunday or Thursday check-ins), to sample a few classics with a nice cup of coffee. This will give you a precise idea of the presentation we will be aiming for when we reproduce them in our kitchen. We come back for lunch. At 1.00 pm, we meet in the kitchen, to create our own pastries, which will be served for dessert that very same night. We will be in the kitchen until 4:00 pm, so you will get some time to relax or drive to town if you wish. We meet up at 7:00 pm for an aperitif before dinner. (please note that if your "day 2" is a Wednesday and a 5 nights course is on that week, the outing will be to the chocolaterie in Nerac, not a patisserie).
Day 3
After breakfast we meet in the kitchen, to start baking. We will stop for lunch and get back to the kitchen to finish our pastries. You will then again get some time to relax before the aperitif and dinner. Once again, your creations will be served for dessert that very same night.
Day 4
Departure is in the morning on Day 4. The room is yours until 11.00am if you have your own vehicle, but drop off to Tonneins station is for the 8.10am train..