This seminar will allow you to observe and participate in the research and preparation required to produce professional restaurant standard food. Our award winning master Chef Wilson Coilliot will demonstrate various techniques of preparing local produce to the highest standard. Wilson is fluent in French and competent in English.

Various disciplines will be explored during the 3 day seminar including duck, fish and regional cheeses. This seminar includes visits to local producers. 

This seminar is three days and two nights (an extra night B & B can be added for those travelling from distance. See reservation and booking) It includes breakfast, evening meal, tuition and the producer visits.

Available from 15/03/2008 until 15/06/2008 and 15/09/2008 until 30/11/2008

The cost is 400 euros per person in a single room or 650 euros per person for two people sharing a double room.