Cooking lessons, the rage…

Even if it is not always cheap (approximately the price of a meal in a restaurant, sometimes more), it should be known, that after having cooked the dish, under the vigilant eye of the chef, you will taste your dish in a convivial atmosphere. This explains that.

During the course of the recipe elaboration, you will learn so many tricks, that you will leave completely satisfied.

Did you know, for example, that to keep a white fish quite firm during cooking, it is necessary to coat it with marine salt and to let it rest for twenty minutes? It is a "trick" of Nicolas Le Bec and the chefs have many others.

Among great institutions, we will only quote the one of the « Institut de l'Excellence Culinaire de Jean-Jacques Borne », Meilleur Ouvrier de France,(awarded Best Worker of France in his category) in Saint Etienne, who shares his knowledge all year long, during training courses and workshops.

And the « a la carte » lessons, from the Bocuse Institute. Even if there is still time to think about it, it should be noted that these lessons are so appreciated that they are full up almost immediately.

To be noted: the observation training courses at Georges Blanc (you will not be participating) and lessons by Philippe Gauvreau, at La Rotonde, in Charbonnières, are taught to 7-13 years old. It is never too early to do it right.

Recette : Mille-feuilles de rattes et brique du Forez à l’Agastache accompagné d’une brochette du Pilat

Diaporama : En cuisine, à l'Institut Paul Bocuse