Cooking a pig from head to tail
Cooking a pig from head to tail.
Conditions
Week-end from 26th to the 28th of march
2010
(Equipment : aprons and cloths provided)
In Classic room:
- Package for 2 nights : 347 € per person, 437 € for 1 person
- Package for 1 night : 215 € per person, 260 € for 1 person
- Saturday « Cooking a pig » : 93 € per person (basket lunch with drinks included).
- This price includes a basket of cold pork and hams from all your preparations.
Information enquiries: manoir-du-lys@wanadoo.fr
As sons of a pork butcher, Franck and Paul Quinton are able to give you all the necessary advice to successfully prepare your terrines, pâtés, black puddings, flat sausages, sausage meat, rillettes, potted pork heads, salt pork, etc... You will know everything, absolutely everything, that there is to know about cooking pigs !
Friday:
- Dinner in the restaurant at individual tables : Tasting of different pork dishes (drinks not included)
- Accommodation in spacious category bedroom
Saturday morning:
- Buffet style “cochonailles” breakfast (with bacon, sausages, rillettes)
- From 10am to 12.30pm: In the kitchen with Paul and Franck. Preparing a pig carcass, describing the different cuts of meat and recommendations for different processes.
- Preparing brine and stock, cooking pig’s liver and a small leg of pork, sorting meats, making sausage meat, flat sausages and black pudding.
- Noon : Aperitif in the kitchen with our wine waiter, Yvon, and tasting of food prepared earlier
- 1pm : Table d’hôte lunch in the restaurant with the chef (including drinks)
Saturday afternoon:
- 3.30pm to 5.30pm : Back in the kitchen
- Cooking rillettes, salt pork, pig’s head
- Making of 4 terrines, poultry liver, pork muzzle
- Advice on preparation, recipes and progression
- Dinner in the restaurant at individual tables (drinks not included)
- Accommodation in spacious category bedroom
Sunday morning:
- Breakfast
- 10.30am Finishing touches to the rillettes and preparing the cold pork and ham to take away
- Gastronomic menu suggestions from the chef
- Aperitif with traditional regional produce
- Table d’hôte lunch (drinks not included)
- The end of your weekend
“Made in normandie” picnic
“Made in normandie” picnic
Practical advice about the picnic
Dates:
Saturday 5 June, 3 & 17 July, 21 & 28 August 2010
- Departure 9.30am from the Manoir du Lys
- Return around 2.30pm
- Wear comfortable shoes (about two and a half hours walk)
Rates
- Package for 1 night : from 189 € per person in double room (including the morning walk and picnic, the dinner in the Michelin star Manoir de Lys restaurant, the night stay, breakfast)
- Picnic only : 45 € per person (morning walk and picnic)
Another way to approach the Andaines forest: you set off on a walk with a guide on one of the many themes - wild herbs, trees, legends, mushrooms, birdsong - and just as you begin to feel the first pangs of hunger - there, surprise, at the bend in the path – a set table; white chequered table cloth, green plates, silver cutlery, candlesticks, wicker baskets and the chef Franck Quinton all waiting for you.
Basket contents: Maran hen boiled eggs, sardines and squid in olive oil, sandwiches with mushrooms, salt meadow lamb, Vire chitterling sausages, Terres Neuvas sausages, mushrooms in vinegar, traditional unpasteurised Norman cheese, mushroom macaroons. And all this accompanied with a drink of Sydre or Poiré from our friend Eric Bordelet.
Cookery lessons with Franck Quinton
Cookery lessons with Franck Quinton
Conditions
Each afternoon cookery lesson: 47 €/pers
- Package of 2 cookery lessons: 87 €/pers
- Package of 3 cookery lessons: 125 €/pers
We provide aprons, paper and pens
Minimum n° of persons: 6
Time: Friday from 3pm to 6pm
With accommodation:
- Package for 1 night : 126,50 €/pers (Dinner, room, breakfast, excluding cookery lesson), supplement for single : 35 €
Information enquiries: manoir-du-lys@wanadoo.fr
March
Petits légumes au wok, bouillon de poissons type "asiatique".
- Friday 5 march
- Friday 26 march
April
Marbré de légumes, poissons et coquillages.
- Friday 09 april
- Friday 30 april
- Nouveauté 2010 : cours de cuisine réservé aux enfants (de 8 à 10 ans) le mercredi 07 avril
May
La fraise
Poêlée au poivre, en tarte, en soupe et coulis
- Friday 07 may
- Friday 28 may
June
Soupe de poissons
avec des poissons simples
- Friday 11 june
- Friday 25 june
September
Les tomates dans tous leurs états…
- Friday 10 september
- Friday 24 september
October
Le lapin
Recettes et préparations
- Friday 08 october
- Friday 29 october
November
Petit gibier : le perdreau
- Friday 12 november
- Friday 26 november
December
Menu de fête de A à Z
- Friday 03 december
- Friday 10 december
The table d’hôte in cookery
The table d’hôte in cookery
Conditions
120 € per person all inclusive (reservation necessary)
Information enquiries: manoir-du-lys@wanadoo.fr
This year the chef Franck Quinton has opened his doors to welcome you into the heart of his kitchen and witness the “rush”.
Every evening from Tuesday to Saturday
- Minimum number of people: 2
- Maximum number of people : 6
- Menu according to the chef’s inspiration (3 main dishes, 2 desserts)
- Selection of wines chosen by Yvon, our wine waiter, to accompany the menu
Mushroom week-end
(Program for every weekend from 24 September to
5 November 2010)
Mushroom week-end
Conditions
Date: every weekend from 24 September to 5 November 2010
In standard room:
- Package for 2 nights: 375 € per person in a double room,
485 € for 1 person. - Package for 1 night (Saturday):
235 € per person,
295 € for 1 person.
In deluxe room:
- Package for 2 nights: 445 €p er person in a double room.
- Package for 1 night (Saturday): 275 € per person in a double room
Information enquiries: manoir-du-lys@wanadoo.fr
Friday:
- You will be welcomed by the Quinton family
- Tasting dinner for mushroom connoisseurs served in our restaurant
Saturday morning:
- After breakfast a visit to the market in Bagnoles : regional produce and Belle Époque district of Bagnoles.
- Around 10 am : Cookery lessons with the chef Franck Quinton, recipes with an Autumn theme inspired from the Andaines forest mushrooms. (These cookery lessons are reserved for guests who arrive Friday evening)
- Lunch in restaurant at individual tables
Saturday afternoon:
- Departure around 2.30pm for a mushroom picking trip to the Andaines forest with a mycologist.
- Back to the Manor to identify and sort the different species collected. Followed by discussion and drinks.
- Dinner at the restaurant at individual tables
Sunday morning:
- Breakfast
- Back to the forest for more mushroom picking
- Back to the Manor for table d’hôte lunch with a regional produce menu (drinks included)
Mid-week mushrooms
Mid-week mushrooms
Conditions
Date:
Sunday 26 September and Monday 27 September 2010
Sunday 10 and Monday 11 October 2010
Sunday 24 and Monday 25 October 2010
In deluxe room:
- Package for 1 night (Sunday) : 225 € per person,
265 € for 1 person.
Information enquiries: manoir-du-lys@wanadoo.fr
Sunday evening:
- ‘Tasting’ dinner at individual tables in the restaurant.
- Accommodation in deluxe double room
Monday:
- Breakfast
- 9.30am trip to the Andaines forest with our mycologist to pick mushrooms
- Table d’hôte lunch
- 3pm demonstration and cookery advice from Franck Quinton, recipes with a mushroom theme
- Departure
Foie gras weekend
Conditions
Date : 10-12 december 2010
In spacious room:
- Package for two nights : 375 € per person full board. 485 € for 1 person.
- Package for one night (Saturday) : 235 € per person full board. 295 € for 1 person (With one 125g terrine of foie gras, drinks not included)
In deluxe room:
- Package for two nights : 850 € for 2 people full board.
- Package for one night (Saturday) : 520 € for 2 people full board. (With one 125g terrine of foie gras, drinks not included)
Information enquiries: manoir-du-lys@wanadoo.fr
How to cook a foie gras terrine, advice on buying capons, turkeys, farmhouse chickens... And some tips on which wine to choose for your festive dishes.
Friday evening:
- From 7.30pm, welcome around the fireplace in the bar.
- Candlelit dinner with tasting of festive dishes prepared by our chef Franck Quinton.
Saturday morning:
- 10am Paul Quinton will take you on a visit of Mme Guérinel’s farm and then on to the Durcet Manor, the residence of Monsieur Marcel, to taste calvados, pommeau and cider
- Back to the Manor for lunch.
Saturday afternoon:
- 3pm: preparing a 125g terrine of foie gras with all the advice for making and cooking it.
- Dinner at the Manor.
Sunday morning:
- 11am Rendezvous in the bar for some tips from our wine waiter, Yvon, on which wines to choose for your end of year festive dinners
- Table d’hôte lunch at the Manor.
