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    

Cuisine under influence

Come discover multiethnic cuisine and offer yourself a ride from the Americas to the middle and Far East. “Freedom, Mix and Curiosity” are the keywords of this cuisine.  Learn how to combine our know-how with products and techniques from around the world.

Full day sessions: Friday, October 29th (Far East)

Half day sessions: Thursday morning, October 16th (Middle East) – Thursday morning, October 23rd (Far East) - Thursday afternoon, December 4th (Far East)

Appetizers and finger food

Tapas, appetizers, starters: nowadays, finger food is a major trend of world cuisine. Come discover the secrets of chic nibbling : the art of eating without using cutlery.

Full day sessions: Wednesday, October 29th – Saturday, November 29th

Half day sessions: Thursday afternoon, September 4th, Thursday morning, October 9th, Thursday afternoon, October 30rd, Thursday morning, November 18th – Thursday morning, December 4th

Pasta and riso

Homemade and dry pasta, Carnaroli and Arborio rice, and an infinite list of both original and delicious recipes. In order to learn how to master the cooking of a pasta or risotto, it is necessary to immerse oneself  in the heritage of this « poor man’s cuisine ». We will thus offer you the opportunity to learn about the secrets of mantecati and ‘court-mouillement’ cooking during this quick Italian stop.

Full day sessions: Wednesday, October 1st   

Half day sessions: Thursday afternoon, October 9th – Thursday morning, December 11th

Fish & crustaceans

From the preliminary preparation to the cooking, working with fragile ingredients such as fish and crustaceans takes a semi-professional precision.  To know a product, you must know how to prepare it from step A to Z.  We offer you an exploration into the gastronomy of the marine world.

Full day sessions: Friday, August 29th – Friday, September 19th, Tuesday, September 30rd – Saturday, October 25th – Tuesday, November 4th – Saturday, December 6th

Half day sessions: Tuesday morning, September 9th - Thursday afternoon October 2nd -  Thursday morning, October 30th - Thursday morning, November 13th - Thursday afternoon, November 20th

Poultry & meats

Although the preparation of meats might seem less important than it is for fish, it remains indispensable. The quality of cooked meat depends on its color, juiciness, tenderness and taste. This is why acquiring a total mastery of temperatures and cooking techniques, like using an iron cast casserole, a spit or an oven, is a precise and meticulous process, which can be applied to a variety of meats such as beef, lamb, veal, chicken, and duck.

Full day sessions: Saturday, August 30th – Wednesday, September 17th, Friday, October 17th – Saturday, November 15th – Wednesday, December 10th

Half day sessions: Thursday morning, September 11th – Tuesday morning, October 14th - Thursday morning, November 20th - Thursday afternoon, December 18th

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