Discovery Workshops – Culinary Arts

The Pays Basque’s “Poulet Basquaise”

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The Pays Basque’s “Poulet Basquaise”

Duration: 3 hours
Level: Beginners

About the “Poulet Basquaise” from France’s Pays Basque region:

The Pays Basque lies in the North of Spain, near the Bay of Biscay, and in South Western France near the Pyrenees mountains. With an abundance of produce from the sea, and fertile ground for grains and vineyards, the Basque country has a rich culinary heritage. It is no wonder that today the region boasts dozens of Michelin starred restaurants, with young chefs, such as Martin Berasategui, giving new impetus to Basque cuisine.

Poulet Basquaise literally means Basque Chicken. It’s a typical dish from a French south west region called Pays Basque. Originally, “basquaise” designated a dish made from vegetables and bread, but these days it usually refers to a rich sauce made from capsicum, onions and tomato. The dish is essentially a chicken stew made with tomatoes and bell peppers, and was a personal favourite of Julia Child.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.


Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home.
Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

View workshop

Culinary “Tour de France”: discovery workshops
The Pays Basque’s “Poulet Basquaise”

Duration: 3 hours
Level: Beginners

About the “Poulet Basquaise” from France’s Pays Basque region:

The Pays Basque lies in the North of Spain, near the Bay of Biscay, and in South Western France near the Pyrenees mountains. With an abundance of produce from the sea, and fertile ground for grains and vineyards, the Basque country has a rich culinary heritage. It is no wonder that today the region boasts dozens of Michelin starred restaurants, with young chefs, such as Martin Berasategui, giving new impetus to Basque cuisine.

Poulet Basquaise literally means Basque Chicken. It’s a typical dish from a French south west region called Pays Basque. Originally, “basquaise” designated a dish made from vegetables and bread, but these days it usually refers to a rich sauce made from capsicum, onions and tomato. The dish is essentially a chicken stew made with tomatoes and bell peppers, and was a personal favourite of Julia Child.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.


Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home.
Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

Brittany’s “Soupe de Poisson, sauce Rouille”

Culinary “Tour de France”: discovery workshops
Brittany’s “Soupe de Poisson, sauce Rouille”

Duration: 3 hours
Level: Beginners

About the “Soupe de Poisson, sauce Rouille” from France’s Brittany region:

Brittany is for explorers, with its wild, dramatic coastline, medieval towns and thick forests. This is a land of prehistoric mysticism, proud tradition and culinary wealth, where fiercely independent locals celebrate Breton culture. This region has brought to the world some delicious crêpes, uncomparably tasty oysters, as well as traditional cider.

There are many “soupe de poissons” (fish soup) variations of fish soups in France, from the French Riviera’s flavourful Bouillabaisse to a more sophisticated Parisian version. Another gem of French gastronomy is the original fish soup from Brittany. This fine and tasty soup is traditionally accompanied with a little pot of the garlicky saffron sauce known as rouille (“rust”), a mound of grated cheese, and a bowl of croutons.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.


Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home.
Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

View workshop

Culinary “Tour de France”: discovery workshops
Brittany’s “Soupe de Poisson, sauce Rouille”

Duration: 3 hours
Level: Beginners

About the “Soupe de Poisson, sauce Rouille” from France’s Brittany region:

Brittany is for explorers, with its wild, dramatic coastline, medieval towns and thick forests. This is a land of prehistoric mysticism, proud tradition and culinary wealth, where fiercely independent locals celebrate Breton culture. This region has brought to the world some delicious crêpes, uncomparably tasty oysters, as well as traditional cider.

There are many “soupe de poissons” (fish soup) variations of fish soups in France, from the French Riviera’s flavourful Bouillabaisse to a more sophisticated Parisian version. Another gem of French gastronomy is the original fish soup from Brittany. This fine and tasty soup is traditionally accompanied with a little pot of the garlicky saffron sauce known as rouille (“rust”), a mound of grated cheese, and a bowl of croutons.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.


Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home.
Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

Burgundy’s “Coq au Vin”

Culinary “Tour de France”: discovery workshops
Burgundy’s “Coq au Vin”

Duration: 3 hours
Level: Beginners

About the “Coq au Vin” from Burgundy:

Famed for its red wines and rich cuisine, Burgundy has long gifted our palates with traditional dishes like stewed escargots, parsley-flavored ham, poached river fish, and coq au vin. In addition to offering exceptional wine, the region proudly produces one of the world’s finest breeds of cattle, as well as over 150 varieties of truffles and mushrooms found in the forest and limestone.

The “Coq au vin”, (literally “rooster with wine”) is a French dish of chicken braised with wine, lardons lard, mushrooms, and optinally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals.

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that.  In the US, Julia Child featured coq au vin in her breakthrough 1961 cookbook, and it became one of her signature dishes. This exposure helped to increase the international visibility and popularity of the dish.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.

Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home. Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

View workshop

Culinary “Tour de France”: discovery workshops
Burgundy’s “Coq au Vin”

Duration: 3 hours
Level: Beginners

About the “Coq au Vin” from Burgundy:

Famed for its red wines and rich cuisine, Burgundy has long gifted our palates with traditional dishes like stewed escargots, parsley-flavored ham, poached river fish, and coq au vin. In addition to offering exceptional wine, the region proudly produces one of the world’s finest breeds of cattle, as well as over 150 varieties of truffles and mushrooms found in the forest and limestone.

The “Coq au vin”, (literally “rooster with wine”) is a French dish of chicken braised with wine, lardons lard, mushrooms, and optinally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals.

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that.  In the US, Julia Child featured coq au vin in her breakthrough 1961 cookbook, and it became one of her signature dishes. This exposure helped to increase the international visibility and popularity of the dish.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.

Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home. Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

The French Riviera’s “Bouillabaisse”

Culinary “Tour de France”: discovery workshops
The French Riviera’s “Bouillabaisse”

Duration: 3 hours
Level: Beginners

About the “Bouillabaisse” from the French Riviera:

The “Bouillabaisse” is inseparable from the image of the city of Marseille and the French Riviera. Originally this stew was prepared as a simple dish by fishermen on shore after a long day at sea. Seawater was heated in a large pot on the beach. Once the nets were untangled, all the fishermen had to do was throw cleaned fish that were unsuitable for sale into the boiling water. After 20 minutes of cooking, the resulting stock was poured piping hot over croutons of stale bread rubbed with garlic. This tradition is called “turning over the croutons.” Then, the fish were shared and eaten with rouille or aioli. This was the fishermen’s bouillabaisse.

Later on, this simple dish was adapted by the cooks of the establishment who wanted to improve this dish that they considered too rustic for their tastes. They decided to replace the seawater with fish stock. They easily found small rock fish that were already being used to make “soupe de roches.” And after boiling this rock fish stock, they added the normal bouillabaisse fish, just as the fishermen did. And voilà, the “bouillabaisse riche” or “bouillabaisse marseillaise” that we enjoy to this day was born.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.


Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home.
Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

View workshop

Culinary “Tour de France”: discovery workshops
The French Riviera’s “Bouillabaisse”

Duration: 3 hours
Level: Beginners

About the “Bouillabaisse” from the French Riviera:

The “Bouillabaisse” is inseparable from the image of the city of Marseille and the French Riviera. Originally this stew was prepared as a simple dish by fishermen on shore after a long day at sea. Seawater was heated in a large pot on the beach. Once the nets were untangled, all the fishermen had to do was throw cleaned fish that were unsuitable for sale into the boiling water. After 20 minutes of cooking, the resulting stock was poured piping hot over croutons of stale bread rubbed with garlic. This tradition is called “turning over the croutons.” Then, the fish were shared and eaten with rouille or aioli. This was the fishermen’s bouillabaisse.

Later on, this simple dish was adapted by the cooks of the establishment who wanted to improve this dish that they considered too rustic for their tastes. They decided to replace the seawater with fish stock. They easily found small rock fish that were already being used to make “soupe de roches.” And after boiling this rock fish stock, they added the normal bouillabaisse fish, just as the fishermen did. And voilà, the “bouillabaisse riche” or “bouillabaisse marseillaise” that we enjoy to this day was born.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.


Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home.
Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

Lorraine’s “Quiche Lorraine”

Culinary “Tour de France”: discovery workshops
Lorraine’s “Quiche Lorraine”

Duration: 3 hours
Level: Beginners

About the “Quiche Lorraine” from France’s Lorraine region:

In the North of France, Lorraine’s gastronomy brings rich flavours and local products: quiche Lorraine, Munster-Géromé, Brie de Meaux cheese, macarons, Nancy bergamot oranges, madeleines, sugared almonds, Vosges candies, AOC fir honey, mirabelle plums, and many other treats.

The ultimate regional specialty, quiche Lorraine is on every family’s table, served warm with a green salad on the side. Simple and quick, this traditional tart is made with beaten eggs and bacon. All around the world, the jewel of Lorraine’s gastronomy is often imitated and reinterpreted.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.


Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home.
Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

View workshop

Culinary “Tour de France”: discovery workshops
Lorraine’s “Quiche Lorraine”

Duration: 3 hours
Level: Beginners

About the “Quiche Lorraine” from France’s Lorraine region:

In the North of France, Lorraine’s gastronomy brings rich flavours and local products: quiche Lorraine, Munster-Géromé, Brie de Meaux cheese, macarons, Nancy bergamot oranges, madeleines, sugared almonds, Vosges candies, AOC fir honey, mirabelle plums, and many other treats.

The ultimate regional specialty, quiche Lorraine is on every family’s table, served warm with a green salad on the side. Simple and quick, this traditional tart is made with beaten eggs and bacon. All around the world, the jewel of Lorraine’s gastronomy is often imitated and reinterpreted.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.


Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home.
Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

Normandy’s “Blanquette de Veau”

Culinary “Tour de France”: discovery workshops
Normandy’s “Blanquette de Veau”

Duration: 3 hours
Level: Beginners

About the “Blanquette de Veau” from Normandy:

Normandy’s name comes from Old French Normanz, originally from the word for “northman” in several Scandinavian languages. Thanks to its moderate Atlantic climate and lush agricultural land, Normandy has long been Paris’ food basket, supplying the richest cheese and dairy products, beef, seafood and apples. Normandy’s main courses are often meat-based, including veal or pork, frequently cooked in cream or cider.

Historically, the “Blanquette de veau” (Veal in white sauce) comes from leftovers from roast veal. The name of Blanquette comes from the color of the meat and sauce in the 18th century, and it has since become a real family culinary tradition. All white meat (chicken, rabbit, pork), and lamb may be prepared this way although the veal stew remains the reference. Blanquette de veau became such a famous dish that is now served in the best restaurants in Paris.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.

Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home. Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

View workshop

French Pastry Classics: discovery workshops
“The classic Tarte au Chocolat” discovery workshop

Duration: 3 hours
Level: Beginners

About the “Tarte au Chocolat”:

In this lively hands-on class, you will learn to make an elegant Tarte au Chocolat. Tarte au chocolat (chocolate tart) is a crispy, buttery tart shell filled with a velvety-smooth dark chocolate ganache. It is a rich and intense chocolate dessert that is satisfying in even small portions.

Ganache is said to have been invented sometime in the 1850s when a chocolatier’s apprentice accidentally poured boiling cream over some chocolate. Furious, the master chocolatier chastised his apprentice, calling him “ganache,” in French. But as it turns out, the resulting silky smooth chocolate-cream mixture was delicious, and the apprentice’s unfortunate nickname stuck.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.


Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home.
Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

Provence’s “Carré d’agneau and ratatouille”

Culinary “Tour de France”: discovery workshops
Provence’s “Carré d’agneau and ratatouille”

Duration: 3 hours
Level: Beginners

About the “Carré d’agneau and ratatouille” from Provence:

Provence is a bit of a magical place, with the cypresses and red-tile roofs, the sound of cicadas and the scent of wild thyme and lavender. Along the roads, oleanders bloom against a backdrop of sun-filled landscapes, the very same that inspired the Post-Impressionists painters.

French gastronomy in the Provence-Alpes-Côte d’Azur is very distinctive from the rest of French cuisine or French cooking. A Mediterranean influence brings recipes with hot spices and seafoods. Because of the mountainous country, without the rich farmlands and herds of dairy cattle, Provencal cooking uses very little milk, and goat cheeses are predominant. Garlic, olive oil and olives are the leitmotif, and the abundant “herbes de Provence” are the spirit of Provencal recipes.

In this lively, hands-on cooking class, discover how to make a savoury “Carré d’agneau” (Lamb rack), flavoured with herbs. As a side dish, an iconic dish of Provence, the “Ratatouille” is a vegetable stew cooked slowly in olive oil. It is a favorite among dieters, and suitable for vegetarians and vegans, because it is high in nutrients and low in calories.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.

Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home. Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

View workshop

Culinary “Tour de France”: discovery workshops
Provence’s “Carré d’agneau and ratatouille”

Duration: 3 hours
Level: Beginners

About the “Carré d’agneau and ratatouille” from Provence:

Provence is a bit of a magical place, with the cypresses and red-tile roofs, the sound of cicadas and the scent of wild thyme and lavender. Along the roads, oleanders bloom against a backdrop of sun-filled landscapes, the very same that inspired the Post-Impressionists painters.

French gastronomy in the Provence-Alpes-Côte d’Azur is very distinctive from the rest of French cuisine or French cooking. A Mediterranean influence brings recipes with hot spices and seafoods. Because of the mountainous country, without the rich farmlands and herds of dairy cattle, Provencal cooking uses very little milk, and goat cheeses are predominant. Garlic, olive oil and olives are the leitmotif, and the abundant “herbes de Provence” are the spirit of Provencal recipes.

In this lively, hands-on cooking class, discover how to make a savoury “Carré d’agneau” (Lamb rack), flavoured with herbs. As a side dish, an iconic dish of Provence, the “Ratatouille” is a vegetable stew cooked slowly in olive oil. It is a favorite among dieters, and suitable for vegetarians and vegans, because it is high in nutrients and low in calories.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.

Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home. Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

Provence’s “Carré d’agneau and ratatouille”

Culinary “Tour de France”: discovery workshops
The Sud-Ouest’s “Cassoulet”

Duration: 3 hours
Level: Beginners

About the “Cassoulet” from the France’s Sud-Ouest region:

Coming from the sunny “Sud-Ouest” region (literally the South-West of France), the “Cassoulet” is a rich, slow-cooked casserole, containing meat (typically pork, sausages, goose, duck or sometimes mutton, and white beans (“haricots blancs”). The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.

Perhaps there is no dish in the Southwest of France more iconic, loved and controversial than the cassoulet. Originally a food of peasants, it was a simple assemblage of what ingredients were available. Since its composition is based on availability, cassoulet varies from town to town in Southwest France. The meats, and even the type of bean, are a point of friendly debate. Each town believes they make the one true cassoulet! Andre Daguin, a famous local chef says, “Cassoulet is not really a recipe, it’s a way to argue among neighboring villages “.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.

Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home. Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!

View workshop

Culinary “Tour de France”: discovery workshops
The Sud-Ouest’s “Cassoulet”

Duration: 3 hours
Level: Beginners

About the “Cassoulet” from the France’s Sud-Ouest region:

Coming from the sunny “Sud-Ouest” region (literally the South-West of France), the “Cassoulet” is a rich, slow-cooked casserole, containing meat (typically pork, sausages, goose, duck or sometimes mutton, and white beans (“haricots blancs”). The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.

Perhaps there is no dish in the Southwest of France more iconic, loved and controversial than the cassoulet. Originally a food of peasants, it was a simple assemblage of what ingredients were available. Since its composition is based on availability, cassoulet varies from town to town in Southwest France. The meats, and even the type of bean, are a point of friendly debate. Each town believes they make the one true cassoulet! Andre Daguin, a famous local chef says, “Cassoulet is not really a recipe, it’s a way to argue among neighboring villages “.

About our discovery workshops:

Our discovery workshops are open to all. They are ideal for those who want an easy initiation into French pastry or culinary arts, as well as those who want to make the most of the presence of an experienced Chef to refresh and refine their techniques.

Throughout the workshop, in our pristine professional kitchens, the Chef will walk you through the different stages of the recipe. All the participants are given the opportunity to repeat each step until they are mastered, with plenty of one-on-one guidance from the Chef. He will share his personal experience and tips on how to successfully complete the dessert, and make it again at home. Observe, try your hand at creating the recipes, and don’t hesitate to ask questions!

Pro Tip:

At the end of the session, the participant will be able to take what they have made away with them to share with family and friends. Bring containers to take your creations home!