It is difficult to appear in print to be objective, and scrutinized in a review after having had an absolutely fabulous week of learning to prep, cook, and present a variety of French Haute Cuisine, and other international delights such as Danish favourites along with appropriate wine and beer pairings!! It is comparable to finding a diamond where there are not supposed to be any to be found!! I like to cook, and learn to do more, better.Yet, this one week took me leaps, and bounds, beyond my standard level, and while it was mostly the result of the tutilage of the Michelin trained chef, Poul, the entire atmosphere of the Manor house and the surrounding pastoral village that made it almost magical!!! Then there are the neighbours, not unlike home, who come by and see if anything is needed by the chef while they are out doing their own shopping, or help photograph the participants at Graduation!( Yeah for Wes, and Jen, and Gunther, their dog!). Niall's, whom you will learn of on the Web pages, was not present on my stay but came by on Skype to lift us with his Irish lilt and humour as well as test us on our learned knowledge! Your experience is elevating, and homey at the same time!! Challenging, yet relaxing! Paced and also, calming. Ask to hear a recording of the neighbour's daughter who has the voice of an Angel!! I learned that few people rent a car to tour in free time, but I took the Chef's recommendation to do so, and am so glad I did. Traffic is light, and following his daily suggestion as to where best to tour, myself and another participant saw the countryside and major nearby attractions that otherwise would have been missed. We both left knowing we had seen and touched the essence of Brittany. Get out and try local favourite Galletes, Crepes, et Saucisses, and beverages while walking through Medieval streets and the rolling hills and valleys of Brittany! Start at Kerrouet house, The French Dining School, and you will appreciate France like you could never have imagined!!
George H September 2012
Wow, wow, wow. This was one of the best holidays I've ever had. My friend and I are still talking about the experience. The hands-on aspect of the course is so crucial to help me learn and we were definitely hands-on. The first thing I did when I returned home was cook a chicken stock which we did at the start of the week of the class ... and the hours (mostly unattended) are worth it. Poul is fantastic both as a person and as a chef. I learned new techniques such as filleting a skate fish and boning chicken legs (used for chicken stuffed with langoustines - yum yum). The sauces, though quite buttery, were amazing. I'm not really a dessert person but I learned how to prepare some great desserts such as panna cotta and fondane. The food we prepared was varied and seasonal which I appreciated. Poul answered questions and always had ideas of how to cook this or that differently depending on your personal tastes. For instance, I'm really not an ice cream person so he gave a great recipe for parfait. Our day in Dinan was spectacular. We had great dinners, great wines, and great conversations. The accommodations were fantastic. I would recommend this to all my food-loving friends.
Allan J May 2012
I don't really know how to begin to thank you for such a perfect week with Connie. You made us feel so welcome. It was like coming to stay with old friends. We both loved every minute of the cooking, eating, drinking, laughing, exploring, biking, partying, graduating and salt tossing.
You are two people who exude happiness and a real sense of enjoying every moment of life. We feel so lucky to have had the good fortune to have stumbled into your lives for a few days. The world needs more of you ......
It was lovely to have shared the week with Saul and to meet Chris, Tenor, Robert, David, Domingo, Jen, Wes, John, Dean, Sharon, the fallen angel, the lady who sold us cider and to be introduced to the Toulouse sausage galette. Never did meet the naked gardener though!
Will send a separate email with the recipe for Castle Ashby Punch - if you ever make it, do let me know what it tastes like. It is for industrial quantities which I think could keep the whole of Kerrouet under the table for months..
I leave having shared a delightful week with Connie and with a completely rejuvenated enthusiasm for cooking and entertaining - thank you.
Caroline J August 2011
“I think the course was excellent you and Poul are fantastic hosts. And the way Poul apparently effortlessly throws together some of the best food I have ever tasted was truly inspiring! The kitchen was pretty much exactly what you would imagine a French kitchen to be and all in with the long languid lunches and dinners. It was exactly the French cooking experience we were hoping for. Please don’t change a thing!!”
Hugh P - October 2010