SOLD OUT · JOIN WAITLIST
Dîner au Bistro
C O O K I N G C L A S S · N U R E M B E R G
A three course dinner, cooked from scratch.
3 H O U R S
I N E N G L I S H
____________
T H E C L A S S
This photo is for illustration and may differ from the class menu.
99€
Just ten seats. You cook every course, start to finish.
per person
Friday, 23rd October
DATE
TIME
17:30 to 20:30
LOCATION
The Culinary Collective, Nuremberg
Can’t make this date? Get notified when November classes open
____________
P R O G R A M M E
A bistro dinner, cooked by you.
This is the bistro meal you've always wanted to cook at home. It looks simple on the plate but takes real technique to get right.
Three courses, each built around a skill that goes well beyond this menu, the kind you'll use every time you cook. You make each course from start to finish, then we sit down and taste together what you've cooked.
Œuf mollet florentine (soft-boiled egg on spinach with béchamel, gratinéed)
Pièce de bœuf, sauce marchand de vin et purée de pommes de terre
(steak with a traditional red wine sauce and potato purée)Tarte Tatin
(individual caramelised apple tart, baked upside down)
— Your own station, all ingredients and good company
— A glass of crémant on arrival. A glass of wine with dinner.
— Apron provided for the class
— Technique notes and recipes shared after the class
____________
W H A T ‘ S I N C L U D E D
W H O I T ‘ S F O R
Anyone who enjoys good food and wants to understand how it's made. Complete beginners cook alongside people who cook every night, and because the class is built around technique rather than recipes, both leave having learned something new.
Come on your own or bring someone along. Either way, you'll end the evening sharing a table.
____________
T H E C H E F
____________
© Isabel Pyc
Henri trained in Nuremberg and has cooked in kitchens in France. He cooks each step alongside you, explaining what he's doing, how and why, and you follow and do the same at your own station. He's there to answer your questions and to correct you when something needs adjusting. The class runs in English, and Henri speaks German too.
Henri Diagne
____________
W H A T Y O U ‘ L L L E A R N
Techniques covered in class.
Sauce marchand de vin
Everything the meat left behind in the pan is the sauce. Deglaze, reduce, finish with butter. Four minutes, and it works with anything you ever cook.
01
02
Béchamel
The sauce under gratins, soufflés and half of French cooking. You learn the ratio and the order, and it stops going lumpy for good.
03
Searing
A proper crust comes from a dry surface, a hot pan and leaving it alone. Most people move the meat too early.
04
Dry caramel
Sugar, no water, no margin for error. You learn what it sounds like, where it turns, and the ten seconds before it burns.
05
Pâte brisée
Pastry that holds its shape without going tough. It comes down to temperature and to how little you handle it.
Learn the rules like a pro.
Break them like an artist.
P R A C T I C A L I N F O R M A T I O N
____________
Everything you need to know before you come.
G E T T I N G T H E R E
Please come 10min earlier, to start on time. Tram 4 to Johannisfriedhof, two minutes on foot. Street parking on Bielefelder Straße. .
T O B R I N G
Containers to take away leftovers. Notebook for the chef’s tips. We provide aprons for the class.
G R O U P & L A N G U A G E
Ten people, never more. One station each, the chef beside you. The class is led in English but the chef speaks German as well.
D I E T S & A L L E R G E N S
This menu contains gluten in every course and cannot be made gluten free. More on allergens.
____________
Q U E S T I O N S
-
Yes. Most people in the room haven't. The class is built around technique and moves at the pace of the group.
-
You cook. Your own station. Not a demonstration.
-
A glass of crémant for the apéritif and a glass of wine for the tasting are included.
-
No refund or date change within 14 days of the class. You can always send someone in your place, free of charge.
More questions ? Read the FAQ.