Marché d’Automne
C O O K I N G C L A S S · N U R E M B E R G
An autumn lunch, built around vegetables.
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 vegetarian autumn lunch, every course cooked by you.
99€
per person
Saturday, 21st November
DATE
TIME
9:30 to 12:30
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
French cooking at its most seasonal. Vegetables treated with the same care as any cut of meat, and not a single dish where they feel like a substitute.
Three courses, each built around a technique you’ll use long after this menu. You make each course from start to finish, then we sit down and eat together what you’ve cooked.
Poireaux vinaigrette
(braised leeks with a mustard vinaigrette)Tourte aux légumes verts
(traditional French vegetable pie with Comté)Île flottante
(poached meringue, crème anglaise, caramel sauce)
Autumn on the table.
— Your own station, all ingredients and good company
— A glass of crémant on arrival. A glass of wine with lunch.
— 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, whether you eat vegetarian or simply want to cook more with vegetables. 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 lunch around the table.
T H E C H E F
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© 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
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W H A T Y O U ‘ L L L E A R N
Techniques covered in class.
Pâte brisée
How to make, roll and line a shortcrust pastry that holds its shape and stays crisp.
01
02
The tourte
How to build a tourte from start to finish: a well-seasoned vegetable filling, a sealed lid and an even, golden bake.
03
Crème anglaise
How to cook a vanilla custard to the right thickness, smooth and without curdling.
04
Meringue & caramel
How to whip and poach meringue, and how to make a caramel sauce to finish the dessert.
05
Vinaigrette
How to make a mustard vinaigrette that emulsifies and holds, and how to balance it by taste.
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 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 is vegetarian. It contains 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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A glass of crémant on arrival and a glass of wine with lunch are included.
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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.