The schedule of our cooking classes

Discover the art of pastry alongside our chef and create elegant, season-inspired desserts. A delicious experience to enjoy in the unique setting of our art gallery.

Step into the delicate world of artisan pastry and learn to make refined desserts in a warm and inspiring atmosphere.

Throughout the workshop, our chef will share their techniques, tips and expertise so you can easily recreate these creations at home.

Blending precision, indulgence and creativity, this workshop is an invitation to explore the art of dessert in a whole new way.

What you'll cook

What's included

• Guidance from the pastry chef
• All ingredients and equipment
• Creating seasonal desserts
• A tasting on site
• Recipes to take home

The atelier in pictures

Join an immersive cookery workshop and learn to create a seasonal menu devised by our chef, who trained in Michelin-starred kitchens. A convivial and refined experience to discover new techniques, share a special moment and taste your creations in our art gallery.

For a little while, settle into our kitchen and step into the world of a passionate chef. Discover their movements, techniques and secrets, all within an immersive and convivial experience.

Starting from a seasonal menu, you'll be guided step by step through the making of several recipes that showcase carefully selected produce.

In a warm and inspiring atmosphere, you'll learn to cook with precision, confidence and creativity, before sharing together the meal you've prepared.

What you'll cook

• 
  Gaspacho de petits pois, samossas croustillants de Sainte-Maure de TouraineUn gaspacho de petits pois bien vert et frais, accompagné de samoussas croustillants au chèvre de Sainte-Maure de Touraine.
• 
  Charlotte revisitée aux fruits rouges et chantilly traditionnelle à la vanilleCharlotte fraîche aux biscuits imbibés, fruits rouges et chantilly vanillée, montée en cercle et servie bien froide.
• 
  Ballotine de daurade royale à la vapeur d’estragon, courgette rôtie et mini ratatouille, tuile de parmesanBallotine de daurade royale garnie d'une crème de mascarpone à l'estragon, cuite à la vapeur, servie avec une courgette rôtie, une mini ratatouille et une tuile de parmesan.

What's included

• Personalised guidance from the chef
• All the ingredients and equipment needed
• The making of a complete menu
• Tasting on site, within our art gallery
• The recipes to easily recreate the dishes at home

The atelier in pictures

No set menu! Take your place in the kitchen alongside the chef and let yourself be guided through a seasonal menu dreamt up by our chef, who trained in Michelin-starred kitchens. A warm and refined experience to discover new techniques, share a special moment and taste your creations in our art gallery.

Take your place in our kitchen and discover the gestures, techniques and secrets of a passionate chef.

Based on a menu improvised by Yannick Leclerc according to the finest produce at the market, you'll be guided step by step through preparing a meal that celebrates carefully selected ingredients.

In a warm and inspiring atmosphere, you'll learn to cook with precision, confidence and creativity before sharing the meal you've prepared together.

What you'll cook

What's included

• Personalised guidance from the chef
• All the ingredients and equipment needed
• Preparing a full menu
• Tasting on site in our art gallery
• The recipes to recreate the dishes at home
• The smiles and good cheer of the whole team!

The atelier in pictures

Join us for an immersive cookery workshop and learn to prepare a seasonal menu created by our chef, who trained in Michelin-starred kitchens. A warm and refined experience to discover new techniques, share a special moment and taste your creations in our art gallery.

Let yourself be swept up in the warm flavours of autumn and join us in the kitchen for a workshop that celebrates good food and good company.

Through a seasonal menu, you'll prepare several recipes step by step, each showcasing autumn's most iconic produce. You'll discover the techniques, tips and gestures that will help you bring out the best in these ingredients and recreate them easily at home, to share delicious moments with family and friends.

What you'll cook

• Perles du Japon façon riz au lait de coco, pamplemousse rose et gelée de grenadePerles du Japon cuites dans un mélange lait-vanille-lait de coco incorporées à une chantilly, servies en assiette creuse avec des suprêmes de pamplemousse rose et des dés de gelée de grenade.
• Pave de lieu jaune en robe de jambon de pays, tarte tatin aux échalotes confitesFilet de lieu jaune enrobe de tranches de jambon de pays, ficele comme un roti, saisi puis cuit au four, servi avec des mini-tatins d'echalotes caramelisees et une huile d'olive.
• Pastilla croustillante de canard au foie gras, sucrine marinée à la réduction de portoPastillas de pâte filo garnies de magret de canard et foie gras à la coriandre, servies avec des sucrines marinées à l'huile d'olive et une réduction de porto sucrée.

What's included

• Personal guidance from the chef
• All the ingredients and equipment you'll need
• Preparing a complete menu
• Tasting on site, in our art gallery
• The recipes to easily recreate the dishes at home

The atelier in pictures