Superbly appointed guest quarters, immaculate flower and vegetable gardens, blazing log fires, tea in the afternoon, dining in the famous Michelin 2 star restaurant, brandy and sweets in the parlors after dinner and first class service are but a taste of the luxurious amenities enjoyed at the cooking classes. Learn the secrets of French Chef Raymond Blanc, whose name is synonymous with innovative gastronomy. Hands-on classes are held twice a day for four days, culminating in a champagne reception and an Eight-Course Menue Gourmand.  

Chef Blanc is very passionate about food and wants students to learn about his techniques using fresh ingredients, many from his own gardens. Each day a different subject is studied in depth: Hot and Cold Starters, Fish and Vegetables, Meat and Vegetables and Patisserie.

Three levels of classes are held, each to be taken in succession. You will be taught by some incredibly talented chefs, including Nurdin Torham and Vladimer Niza.  Each morning the 10 students gather in the restaurant kitchen to watch the demonstration by the chef for the day and then duplicate the preparation of the dishes under his supervision at their own stations. Variations are given for each technique and seasonings are explored in depth. Classes are held both in the morning and afternoon. Students master not only recipes but learn to feel, see, taste, and smell when the dish is at its peak and learn variations of all the techniques. The objective of the course is to instill confidence in the correct buying and preparation of produce and on the acquisition of a complete range of culinary skills.

Stephen Bulmer, Director of L'Ecole, started his apprenticeship with Raymond Blanc back in 1990. He recalls Raymond's keenness to share his passion for food and later that year the school was launched. The aim was quite clear and has not changed; not to create another league of professional chefs, but to persuade those taking part that cooking can be fun. After three years at Le Manoir Stephen gained valuable experience at Zafferano, Babington House and QC Restaurant at the Rennaissance Chancery Court hotel, before taking the role as School Director in May 2001.

Classes are held in a newly renovated, state-of-the-art kitchen.  Accommodations are pure luxury with spacious beautifully appointed rooms. A non-cooking spouse can stay in the room free and pay only for the meals. Be prepared to be pampered!

• 3:00 pm Arrival
• 7 :00pm Introduction to the course
• 7:30 pm Dinner with Fellow students and partners

• 9:00 am Course starts:  hot and cold starters including soufflés and ravioli
• 11:30 am Working lunch
• 1:00 pm Course recommences
• 4:00 pm Afternoon tea and biscuits
• 7:30 pm Dinner--Menu du Jour with wine

• 9:00 am Course starts:  Selection of fresh fish with vegetables
• 11:30 am Working lunch
• 1:00 pm Course recommences
• 4:00 pm Afternoon tea and biscuits
• 7:30 pm Dinner--Menu du Jour with wine

• 9:00 am Course starts:  Preparation and presentation of meats
• 11:30 am Working lunch
• 1:00 pm Course recommences
• 4:00 pm Afternoon tea and biscuits
• 7:30 pm Dinner--Menu du Jour with wine

• 9:00 am Course starts:  Patisserie including chocolate demonstration
• 11:30 am Working lunch
• 1:00 pm Course recommences
• 4:00 pm Afternoon tea and biscuits
• Champagne reception and presentation of certificates
• Dinner--seven course menu gormand with wine

• Breakfast and departure