Also discover:Le 3ème Cercle (corporate)

Cooking class

Winter Flavours: At the Chef's Table

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.

See upcoming datesFull schedule

The class

What you will experience

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.

Winter Flavours: At the Chef's Table

On the menu

What you will cook

  • Carpaccio de Saint-Jacques au citron vert et au gingembre, grande mouillette à la graine de pavot bleuFines 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 douxCarrés 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.See the recipe (in French)
  • Sablé pomme au four et cannelle, chantilly au chocolat lacté et caramel au beurre saléPomme 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.

The place

The atelier in pictures

Winter Flavours: At the Chef's Table

Included

What's 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

Schedule

Upcoming dates

Keep exploring

The other classes

Plated dish from a Signature cooking class at Le 3ème Cercle, Paris 11Signature cooking classNo menu set in advance: take your place in the kitchen beside the chef and let him guide you through a seasonal menu built around the day's market. A convivial, refined experience, tasted inside our art gallery.The group posing behind the full menu they cooked during a Classique class, Paris 11Classic cooking classThe same immersive spirit as the Signature range, but around a menu set in advance: a clear thread, from starter to dessert. Each date's menu is announced before booking opens.Whisks at work over pans of chocolate and cream, pastry class, Paris 11Pastry classDiscover the art of pastry beside our chef and create elegant, season-inspired desserts. A delicious experience to live in the unique setting of our art gallery.
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