ABOUT THE COOKING CLASSES
À la boulangerie | At the bakery
3.5 hours · Pastry & baking · Vegetarian-friendly
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French pastry has a reputation for being precise, technical, and unforgiving. It is precise. But once you understand why, it becomes second nature.
In this workshop you'll master three pillars of the French bakery — beurre noisette, pâte à choux, and pâte sucrée — through three dishes that each teach you something different about dough, fat, and heat.
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Madeleine maison — beurre noisette
Paris-Brest — pâte à choux
Tarte Citron Meringuée — pâte sucrée
Été à Paris | Summer in Paris
3.5 hours · Seasonal vegetables · Vegetarian
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Fresh, bright, and deceptively simple — this is French summer cooking at its best. No meat, no fuss. Just technique applied to the best seasonal vegetables.
Three courses that teach you how to season confidently, build a proper dough, and master the egg — three skills that will change everything else you cook.
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Velouté tomate façon gazpacho — assaisonnement
Tourte aux légumes d'été — pâte brisée & farce
Île flottante — crème anglaise & meringue
Diner au Bistro | Dinner at the Bistro
3.5 hours · Classic bistro · Meat
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This is the bistro meal you've always wanted to cook at home. The one that looks effortless on the plate but takes real skill to pull off. In this workshop, you learn exactly how.
Three courses, three technical moments — roasting and emulsification, the perfect sauce, crème pâtissière — each one a skill you'll use again and again.
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Caviar d'aubergine et mouillettes ail maison — char & emulsion
Filet de boeuf, pommes fondantes, sauce marchande — roasting & the demi-glace
Tartelette fraise — crème pâtissière
What’s included
For every workshop : Local produce · A glass of wine · Tasting together · Digital recipes & Atelier tips · A professional chef by your side · Maximum 10 people
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Launching soon in Nuremberg