Session details
What you need to know
- Date
- Monday, 25 January 2027
- Time
- 18:30-22:00
- Duration
- 3h 30min
- Language
- French
- Price
- 129 € TTC
- Availability
- 8 seats left
- Place
- 20 rue de la Pierre Levée, 75011 Paris
Cooking class date
Winter Flavours: At the Chef's TableMonday, 25 January 2027
Join an exceptional cookery workshop and learn to create a warming menu devised by our expert chef. A convivial, refined experience for making the most of winter's finest produce, sharing a special moment and tasting your creations in our art gallery.
Cooking class
Programme
Join an exceptional cookery workshop and learn to create a warming, refined menu devised by our expert chef. A convivial, delicious experience for uncovering the secrets of winter cooking and tasting your dishes in the heart of our art gallery.
For a little while, settle into our kitchen and immerse yourself in the generous world of a passionate chef. Discover their gestures, their slow-cooking techniques and their secrets for bringing out the best in forgotten vegetables, melt-in-the-mouth meats and the spiced flavours of the season.
Working from an exceptional winter menu, you'll be guided step by step through comforting, elegant recipes that showcase carefully selected seasonal produce.
In a warm, inspiring atmosphere, you'll cook with precision, confidence and creativity. The experience ends around our table in the art gallery, where you'll taste your creations during a special moment of sharing.
On the menu
- Carpaccio de Saint-Jacques au citron vert et au gingembre, grande mouillette à la graine de pavot bleu - Fines tranches de noix de Saint-Jacques en carpaccio au gingembre râpé et zestes de citron vert, accompagnées d'une chantilly acidulée au citron vert, de mouillettes feuilletées au pavot bleu et d'une huile d'aneth.
- Carré d'agneau rôti à la fleur de thym, mousseline aux panais et copeaux de foie gras, compotée d'oignons doux - Carrés d'agneau saupoudrés de thym sec et rôtis au four à cuisson rosée, servis sur une mousseline de panais cuite dans le lait, garnie de copeaux de foie gras cru, avec une compotée d'oignons doux caramélisés et un caramel de balsamique.
- Sablé pomme au four et cannelle, chantilly au chocolat lacté et caramel au beurre salé - Pomme reinette cuite au four dans un sirop vanillé cannelle, posée sur un sablé beurré, accompagnée d'une chantilly au chocolat au lait et d'un caramel au beurre salé maison.
Included
- Personalised guidance from the chef
- All the ingredients and equipment you'll need
- The preparation of a complete menu
- Tasting on site, within our art gallery
- The recipes so you can easily recreate the dishes at home