Getting down to basics

When: Year-round

For who: Gourmets and anyone interested in Provençale cuisine. This is one of our most popular cooking classes in France.

Why: Learn all about the traditions, flavours and presentation of typical dishes from Provence— all from top-rate chefs.

Description :

Would you like to discover French and Provençal gastronomy, full of bright colours and enticing aromas? Working in the kitchens of a rustic country house in Provence, a Michelin- starred chef will guide you through the secrets of Provençal cuisine. You will learn centuries-old secrets and techniques, enabling you to reproduce several traditional dishes in your own home. To round it off, you may learn how to perfectly pair French wines with gastronomic delights.

When: Year-round

Who: Anyone who wants to learn the secrets of French bread and bread-making

Why: For the sheer pleasure of making, and tasting, extraordinary breads, croissants and other specialities.

Description :

Imagine yourself pushing open the door of a delightful French bakery and being struck by the extraordinary aroma of freshly baked bread, still warm from the oven! There, the baker will welcome you around his or her enormous bread oven. You will be taught how to make fresh, authentic croissants and pain au chocolate. You will gradually master some of the key tenets of French baking. Your baker and instructor will also reveal the delicate art of making a perfectly well risen baguette with a crunchy, golden crust and slightly chewy interior. You will feel pride and elation at crafting your very own French breads and viennoiseries, under the tutelage of true masters. Remember: love and passion are always key ingredients in the best among these!

When: Year-round

For who: Anyone interested in learning about this signature treat from Bretagne

Why: Discover the mysteries of a dessert that can be a bit challenging to bake

Description :

When most people think of Brittany, they imagine buckwheat pancakes, alcoholic cider, fresh oysters– and its most famous dessert, the “kouign amann”. Originating in Douarnenez in South Finistère, this distinctive little cake perfectly illustrates the philosophy of Breton cuisine (rich in salted butter!). An artisan baker, whose family has been based in Questembert since 1983  will give you all his secrets for baking this Breton delight.

When: Year-round

For who: Pastry lovers and aspiring cooks who want to up their game

Why: Try to rival the best cannelés of Bordeaux.

Description :

The humble yet elegant cannelé is the ultimate emblem of Bordeaux, alongside red wines, of course: a chewy, caramel-y little cake that can be enjoyed with either coffee or tea. It is also a great satisfaction to be able to bake these at home so as to prolong the pleasure. That is the very reason why we offer private cannelé -making workshops with an expert pastry chef. He will initiate you to both classic and original recipes for the iconic Bordelais pastry.

When: Year-round

For who: Anyone interested in the old traditions of Norman cuisine

Why: Easily replicate traditional Norman dishes at home

Description :

Tucked away behind the town hall of Saint Philbert, in the heart of the Pays d’Auge, you will fall in love with the House of the Norman Chef. Elisabeth, a farmer’s daughter, will help you discover all the secrets of Norman cuisine. All the produce, as you would expect, is fresh and grown on surrounding farms. This local chef will share her love of delicious little dishes for which she holds cherished secrets. From Norman leeks and camembert tarts to small gourmet desserts, you will certainly find your favourite flavours! Undoubtedly, you will be surprised to discover just how rich, diverse and full of wonderful flavour the cuisine of Normandy really is.