The schedule of our cooking classes

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 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.

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.

What you'll cook

• Tataki de thon rouge au thym citron, espuma d'avocat au wasabiTronçons 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 douxDos 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'amourPetites 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.

What's 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

The atelier in pictures

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 cooking workshop and learn to create a refined bistronomy menu, devised by our chef with a background in Michelin-starred kitchens.

For a little while, settle into our kitchen and step into the world of a passionate chef. Discover his movements, his techniques and his secrets for turning simple ingredients into truly indulgent plates.

Working from a seasonal bistronomy menu, you'll be guided step by step through modern, generous 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 in the heart of our gallery.

What you'll cook

• Cappuccino de châtaigne, émulsion aux herbes fraîches et mouillettes croustillantes aux graines de pavot bleuVeloute de châtaignes servi chaud avec une émulsion aux herbes fraiches (ciboulette, coriandre) au lait de soja et des mouillettes de pâte feuilletée aux graines de pavot bleu.
• Filet de dorade en croute de noisettes, tatin de poireaux caramélisésFilets de dorade recouverts d'une croûte de chapelure, beurre et noisettes hachées, cuits au grill, servis avec une tarte tatin de poireaux en rondelles caramélisés sous une pâte feuilletée, accompagnés d'un caramel de vinaigre balsamique.
• Sablé breton et dôme fondant à la vanille, compotée de poireSablé breton à la fleur de sel surmonté d'un dôme de mousse vanille-mascarpone gélifié garni de compotée de poire, parsemé de nougat aux noisettes caramélisées concassé.

What's included

• Personalised guidance from the chef
• All the ingredients and equipment you'll need
• The making of a complete menu
• Tasting on site, within our art gallery
• The recipes so you can easily recreate the dishes at home

The atelier in pictures

Join an exclusive pastry workshop devoted to gastronomy's black gold, led by our expert chef. An immersive, creative experience in which you'll master the secrets of chocolate in all its forms and savour your indulgent creations surrounded by the works in our art gallery.

For a moment, settle into our kitchen and dive into the captivating world of a passionate chef. Discover the techniques of tempering, the interplay of textures and the subtle pairings built around dark, milk and white chocolate.

Guided every step of the way, you'll learn to create exceptional desserts combining these three carefully selected single-origin chocolates.

In a warm and inspiring atmosphere, you'll cook with precision, balance and indulgence, before sharing a refined tasting moment in our art gallery.

What you'll cook

• Moelleux au chocolat noir, cœur coulant à la noisette et fruits de la passionMoelleux au chocolat noir cuisson four avec un cœur coulant de chocolat au lait aux noisettes, décoré d'un coulis de fruit de la passion.
• Mousse au chocolat blanc et zeste d'oranges, sablé breton à la fleur de sel et poudre sucrée au thé matchaMousse onctueuse au chocolat blanc parfumée aux zestes d'orange, déposée sur un sablé breton fleur de sel, parsemée d'une brisure sablée au thé matcha.
• Cappuccino de chocolat au lait, chantilly gourmandeÉmulsion de chocolat au lait, crème et lait chauffés ensemble et mixés en mousse, servie dans des verres à pied avec une quenelle de chantilly à la vanille

What's included

• Personal guidance from the chef
• All the ingredients and equipment you'll need
• The preparation of a complete menu
• An on-site tasting within our art gallery
• The recipes so you can easily recreate the dishes at home

Join an exceptional cookery workshop and discover 3 original ways to prepare foie gras, guided by our expert chef.

A warm and refined experience to elevate your festive dinner table, share a unique craft and enjoy your creations in our art gallery.

For a little while, settle into our kitchen and immerse yourself in the festive spirit of the season. Discover the techniques, the flavour pairings and the preparation secrets of a passionate chef.

Working with an exceptional, carefully selected ingredient, you'll be guided step by step through 3 indulgent foie gras recipes, blending tradition and modernity.

In a warm and inspiring atmosphere, you'll learn to cook with precision, confidence and creativity to make a success of your festive meals, before sharing your exceptional creations together around our table in the art gallery.

What you'll cook

• Ballottine de foie gras à la vanille et au portoLobe de foie gras assaisonné, nappé d'une réduction sirupeuse de porto et vanille, roulé en ballottine dans du papier aluminium et poché 6 minutes dans de l'eau chaude hors feu, puis réfrigéré une nuit.
• Poire pochée au vin de Noël, quenelle fondante à la vanillePoires entières pochées au vin rouge, taillées en lamelles et disposées en rosaces. Accompagnées d'une quenelle de chantilly à la vanille réalisée à la poche à douille.
• Papillote de foie gras de canard et chou vert vapeur, poivre mignonette et sel de GuérandeTranches de foie gras de canard enveloppées dans des feuilles de chou vert blanchies et cuites à la vapeur 6 minutes, servies avec un dôme de poivre mignonette (concassé) et de fleur de sel de Guérande.

What's included

• Personalised guidance from the chef
• All the ingredients and equipment you'll need
• The preparation of a complete menu
• An on-site tasting within our art gallery
• The recipes to easily recreate the dishes at home

The atelier in pictures

Join an exceptional workshop dedicated to the festive season and create an unforgettable celebration menu with our expert chef.

A warm and magical experience where you'll learn to elevate your festive-season meals and enjoy your creations in the cosy atmosphere of our art gallery.

For a special moment, settle into our kitchen and let the magic of the season sweep you along, side by side with a passionate chef. Discover their tips for staying organised, their techniques for festive cooking and their elegant plating.

Building on an exceptional Christmas menu, you'll be guided step by step through preparing rare, celebratory dishes that showcase carefully selected seasonal produce.

In a warm and inspiring setting, you'll learn to cook with calm, elegance and creativity, before sharing this Christmas feast together at the heart of our art gallery.

What you'll cook

• Ravioles de foie gras et emulsion de pain d'epicesRavioles de pate farcies de des de foie gras, pochees a l'eau salee, servies dans une emulsion mousseuse de pain d'epices effrite et lait de soja.
• Noix de Saint-Jacques rôties au persil plat, émulsion d'ail fumé, tonnelet croustillant de patate douceNoix de Saint-Jacques colorées sur une face puis finies au four 2 minutes, nappées d'un beurre persillé, accompagnées d'une émulsion à l'ail fumé à la lécithine de soja et d'un rouleau croustillant de feuille de brick garni de purée de patate douce.
• Crème onctueuse au chocolat, poires caramélisées et tuile au sésameMousse au chocolat préparée au siphon à partir de crème liquide, cacao et sucre glace, servie dans un verre à pied sur des quartiers de poire caramélisés, plantée d'une tuile croustillante au sésame.

What's included

• Personalised guidance from the chef
• All the ingredients and equipment you'll need
• The preparation of a full menu
• Tasting on site, within our art gallery
• The recipes so you can easily recreate the dishes at home

The atelier in pictures