Session details
What you need to know
- Date
- Saturday, 10 October 2026
- Time
- 10:00-14:00
- Duration
- 4 hours
- Language
- French
- Price
- 129 € TTC
- Availability
- 7 seats left
- Place
- 20 rue de la Pierre Levée, 75011 Paris
Cooking class date
The Chef's TableSaturday, 10 October 2026
Join us for a one-of-a-kind culinary interlude and learn to prepare a signature menu created by our expert chef. An immersive, convivial and premium experience to unlock the secrets of fine dining and savour your own dishes in the unique setting of our art gallery.
Cooking class
Programme
Join us for a one-of-a-kind culinary interlude and learn to prepare a signature menu devised by chef Yannick Leclerc. An immersive, convivial and premium experience to unlock the secrets of fine dining and savour your own dishes amid the works in our art gallery.
Starting from a bespoke autumn tasting menu, you'll be guided step by step through the making of technical, well-balanced recipes. Working with raw ingredients, getting cooking times just right, pairing textures and showcasing exceptional seasonal produce: every stage will help you take on the codes of the finest restaurants.
Let your creativity flourish in a warm and inspiring atmosphere, then take your seat at the heart of our art gallery to enjoy your menu and share a convivial moment together.
On the menu
- Tataki de thon rouge au thym citron, espuma d'avocat au wasabi - Tronçons de thon à sushi enrobés de feuilles de thym citron, colorés rapidement à la poêle, tranchés et présentés avec un espuma d'avocat au wasabi réalisé au siphon.
- Dos de cabillaud et crémeux de burrata, cubes de courge butternut poêlés et croustillant de chorizo doux - Dos de cabillaud cuit côté peau et fini au four, posé sur une espuma de burrata réalisée au siphon, avec des cubes de courge butternut poêlés et un croustillant de chorizo doux.
- Tatin gourmande facon pommes d'amour - Petites tatins de pommes en lamelles sur une reduction de sirop de framboise et sucre, cuites dans des moules a tatin avec une pate feuilletee, servies chaudes avec une quenelle de creme chantilly.
Included
- Personalised guidance from the chef
- All the ingredients and equipment needed
- The making of a complete menu
- A tasting on site, within our art gallery
- The recipes to easily recreate the dishes at home