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COOKING COURSES IN PARIS |
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IMAGINE YOURSELF IN A RELAXED ATMOSPHERE WITH SMALL WORK GROUPS FOR A UNIQUE COOKING EXPERIENCE… |
In a intimist and contemporary loft cook in Paris
During the cooking course, you will learn about new techniques, ingredients and tricks of the trade, such as how to make Italian meringue, how to braise or how to use a piping bag.
The course is planned as a time for exchange, you may ask questions at any time.
After the course, take time to enjoy your preparations at a table that you set together, where bread, olive oil and fine wine from Basilicata are provided. Those who are in a hurry can take home samples of the dishes that they prepared.
Our favorite:
You taste your menu with a glass of wine and with a coffee (or tea).
Practical information:
Delivery of a practical sheet at the end of the course.
An apron lent during the workshop.
· Time: 3 hours course + 1 hour tasting
· Place: 11th district of Paris, the exact address sent to reception of your payment
· Number of participants: max 8
Make your clothes with a stylist workshop
Do you want clothes made-to-measure ? Learn to make a cloth with a designer. In one day create your shirt or begi a skirt !
Cooking subscription
Apprendre la cuisine grâce à plusieurs cours de cuisine, différents chefs vous accueillent et partagent leurs savoir-faire. Egalement valable en pâtisserie et dégustation de vins.
You want to offer this workshop to a close? Send them now a gift card!
METHODS OF PAYMENT LIST
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Cooking courses, Yellow Italian
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10/02/201211h00 - 13h00 |
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5 places availables
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Cooking courses Green lunch adults and childrenll |
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15/02/201210h30 - 12h30 |
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5 places availables
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Cooking courses,Sophisticated white lunch
Tartar of Jerusalem artichokes and scallop, emulsion of Japanese fair miso in the siphon. service in the plate with use of the circle
Ribbons of parsnip t nets of guinea fowls farmer braised
Sherbet litchi times / cup of pearls of Japan in the litchie-coco-riz
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17/02/201211h00 - 13h00 |
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5 places availables
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Cooking courses Green lunch adults and childrenTarama l'original! avec oeufs de cabillaud fumé, pain, huile d'olive!
Saumon laqué façon japonaise, découverte des condiments japonais: mirin, shoyu, sésame
Oignons frangés de rose... petite garniture mode, ludique, bluffante et délicieuse
glace au gingemb |
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18/02/201210h00 - 13h00 |
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5 places availables
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Cooking courses, Sophisticated pink lunch
Chips of Joël Thiebault's yellow beet
Complete boning of a poultry /Cooking of the poultry stuffed in both salty and sweet crystallized lemons
Lemon cream/ Sweet crystallized lemons and spiced, technique of the confisage
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10/03/201210h00 - 13h00 |
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5 places availables
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Cooking courses, Herbs and chocolate! Adults, teenagers and big
Vegetables of season / Small hamburger ox(beef) of Aubrac, green herbs Japanese Bread Panko, particular kind of bread-crumb, in the hamburger / Course about the meat! Chiseling of herbs / Real toffies in the chocolate, the technique confectioner of pro! / eggs surprise furnished: beheaded (use of the fur hat-egg), and fill with chocolate cream
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17/03/201210h30 - 13h30 |
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5 places availables
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Cooking courses, Japan of the traditional in rock*roll! Courses
Foie gras marinaded in the red miso, and fried minute
Fish simmered in soft sharp sauce, and spinach, Japanese way
Japanese rice, learning of the cooking without pressure cooker
Ice cream in the matcha green tea (tea of the ceremony of the tea)
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24/03/201210h00 - 13h00 |
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5 places availables
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Cooking courses,Special hen's eggs and fishes!
Warm cold of eggs, spicy whipped cream, in eggs of salmon, use of fur hat egg
Raw taramasalata without coloring, with eggs of cod smoked, gone up to the olive oil
Chocolate cream very black, without cream, in beheaded eggs!
Italian meringue, one of the destinations of |
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31/03/201210h00 - 13h00 |
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5 places availables
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Cooking courses,Italy, White classic and rock*roll!
Antipasto of lardo di Colonnata in the mostarda of Cremona, to finger food
Risotto in roots, shoots and spring herbs and it broth
Ice-cold perfect sweetened in the parmiggiano regiano of 24 months
Fruit of season marinaded in the balsamic vinegar
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07/04/201210h00 - 13h00 |
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5 places availables
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