ABOUT THE COOKING CLASSES

Lemon meringue tart with toasted meringue peaks on a piece of parchment paper on a wooden surface.

À la boulangerie | At the bakery

3 hours · Pastry & baking · Vegetarian-friendly · All levels

  • 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. Everything you bake goes home with you, to share with the people you love. Just bring a containers.

    All levels are welcome. Whether you rarely cook or cook regularly, you'll learn through hands-on execution and understanding. A small group means the chef adapts to who's in the room.

  • Madeleine maison — Master beurre noisette
    Paris-Brest — Understand pâte à choux and structure
    Tarte Citron Meringuée — Build pâte sucrée & master meringue

A golden-brown veggie tourte with a braided crust edge on a round silver tart pan.

Marché d'automne | Autumn market

3 hours · Seasonal vegetables · Vegetarian · All levels

  • Fresh, bright, and deceptively simple, this is French autumn cooking at its best. No meat, no fuss. Just technique applied to the best seasonal vegetables.

    Three courses that teach you how to build a proper vinaigrette, work a proper dough, and master meringue and custard. Three skills that will change everything else you cook. We finish at the table, tasting together what you've made.

    All levels are welcome. Whether you rarely cook or cook regularly, you'll learn through hands-on execution and understanding. A small group means the chef adapts to who's in the room.

  • Poireaux vinaigrette — Build a proper emulsified vinaigrette
    Tourte aux légumes verts — Master pâte brisée & farce
    Île flottante — Build meringue & crème anglaise

A plate with a cooked medium-rare steak paired with roasted carrots and garnished with parsley.

Dîner au Bistro | Dinner at the Bistro

3 hours · Classic bistro · Meat · All levels

  • 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: poaching and béchamel, searing and pan sauce, dry caramel and pâte brisée, each one a skill you'll use again and again. We finish at the table, tasting together what you've cooked.

    All levels are welcome. Whether you rarely cook or cook regularly, you'll learn through hands-on execution and understanding. A small group means the chef adapts to who's in the room.

  • Œuf mollet florentine — Poach, sauce, gratin.
    Pièce de bœuf, purée de pommes de terre, sauce marchande — Sear a steak properly & build a pan sauce.
    Tarte Tatin — Master dry caramel & pâte brisée.

What’s included

For every workshop : A professional chef by your side · Seasonal produce · A glass of Crémant · Digital recipes & Atelier tips · Small group, 10 guests at most

Be the first to know when spots open.

Launching soon in Nuremberg

Get early access