Dîner de Noël
C O O K I N G C L A S S · N U R E M B E R G
A French Christmas dinner, cooked from scratch.
3 H O U R S
I N E N G L I S H
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T H E C L A S S
This photo is for illustration only.
A Christmas dinner, every course cooked by you.
99€
per person
Saturday, 21st November
DATE
TIME
17:30 to 20:30
LOCATION
The Culinary Collective, Nuremberg
Free cancellation until November 7th.
Can’t make this date? Get notified when new classes open
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P R O G R A M M E
A Christmas dinner, cooked by you.
The French Christmas table without the fuss. Classic dishes that look festive and taste like you spent all day on them, but that you can actually cook again at home in December.
Three courses, each built around a technique you’ll use far beyond Christmas. You make each course from start to finish, then we sit down and eat together what you’ve cooked.
Velouté de châtaignes
(smooth chestnut soup)Canard à l’orange, polenta, purée de céleri
(duck with typical orange sauce, polenta, celery purée)Bûchette de Noël au chocolat
(individual rolled chocolate yule log)
— 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
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W H A T ‘ S I N C L U D E D
W H O I T ‘ S F O R
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Anyone who enjoys good food and wants to understand how it’s made, and would like a Christmas dinner they can cook again at home. 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 finish sharing dinner around the table.
T H E C H E F
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© Isabel Pyc
Henri Diagne
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.
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W H A T Y O U ‘ L L L E A R N
Techniques covered in class.
Velouté
How to make a smooth, silky soup and get the texture and seasoning right.
01
02
Braising
How to brown duck legs and cook them slowly in a covered pot, in their own juices, until the meat falls off the bone.
03
Gastrique
How to turn caramel and citrus into the traditional sauce of canard à l’orange, balancing sweet and sharp until it’s glossy.
04
Purée
How to cook celery root until tender and blend it into a silky, smooth purée.
05
Biscuit roulé
How to bake a sponge that rolls without cracking, then fill and finish it as an individual yule log.
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
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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 your pastries home. 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
These recipes contain gluten, eggs and dairy and cannot be adapted. More on allergens.
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Q U E S T I O N S
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Yes. Most people in the room haven't. The class is built around technique and moves at the pace of the group.
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You cook. Your own station. Not a demonstration.
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This class has no sit-down meal. You take everything you bake home with you, so bring containers.
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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.