Cuisine

«The tasting of a dish has to leave a memory...If just one guest does not have any memory of it, then it means I was wrong. »

Alain Ducasse         

About Botelus

King of mushrooms from our undergrowths, it grows after the first light rains that fall at the end of summer. It is more affordable than truffle and is as tasty…Boletus reveals all its flavours and can be used in a variety of forms: pre-starter, starter, main course or garnish. Two dates to discover everything about this mushroom full of surprises.

Full day sessions: Tuesday, October 7th

Half day sessions: Thursday afternoon, September 18th

Boletus being a fragile, scarce product, this theme might be cancelled in case of bad quality crop. 

Art of Brunch

« Between Breakfast and Lunch »: This is the original meaning of “Brunch”. It was the initial purpose of brunch. Once adapted to French culture and way of living, it became the favourite meal of Sunday late-risers, hence being mostly consumed in the early afternoon in France! The programme includes: sweet and savoury salads, scones, pancakes, toasts, eggs in all forms, and all the essential dishes that made the success of the brunch…Why should you go to a restaurant to have brunch when you can cook it at home?

Full day sessions: Saturday, September 20th

Half day sessions: Tuesday morning, September 23rd

Bases, sauces and condiments

White poultry stock; veal sauce; lobster fumet; brown stock and gribiche; Albufera and Perigueux sauces… the list of sauces and bases is so wide that it usually takes several years to master.  During this class, we will teach you how to prepare and use these sauces so that later, at home, you will be able to develop and modify these techniques using your own equipment. This is an excellent first session that allows you to truly discover the genuine culinary philosophy of Alain Ducasse.

*Because of the nature of this session and the dishes you will prepare; it is only available as a full day session.

Full day sessions: Wednesday, August 27th – Saturday, September 6th – Saturday, October 18th – Friday, November 14th - Tuesday, December 9th

Full day sessions: Thursday morning, September 18th – Tuesday morning, October 28th, Thursday morning, December 18th

Seasonal menu

Cooking is about products (60%) and technique (40%). We will teach you how use products according to seasons in order to elaborate and enrich every dish from appetizers to desserts. This is an original yet simple way to include a little variety into every meal.

Full day sessions: Tuesday, September 2nd – Saturday, October 11th, Wednesday, November 5th, Friday, December 5th

Half day sessions: Thursday morning, September, 4th – Thursday afternoon, October 23rd – Thursday afternoon, November 13rd – Thursday morning, November 27th – Tuesday morning, December 16th

Southern classics

Being a native of Landes and having  become famous for his art in Monaco, Alain Ducasse has always loved using products from southern France.  From the Atlantic to the Mediterranean coast, Alain Ducasse offers you  to discover the products, flavors, and identity that Southern French cuisine has to offer.

Full day sessions: Saturday, September 27th – Friday, November 21st

Half day sessions: Thursday morning, October 2nd – Tuesday morning, December 2nd – Thursday afternoon, December 11th

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