The great classics of French cuisine - Paris

Auguste Escoffier had better watch out.
This master of French cuisine established and revolutionized French gastronomy as we know it today: the construction of kitchen brigades, cooking stations, service organization... he still leaves an indelible mark today.

In this 3-hour workshop, join our Chef-fe in the kitchen to tackle three classic French recipes that everyone loves:
- Egg ‘mayonnaise’, red onion pickles, alfalfa
- ‘Sole meunière’, ‘ratatouille’ like Rémy (that rodent cooking prodigy)
- ‘Profiteroles’ vanilla-chocolate, chantilly and flaked almonds
Allergens: vegetable oils (grapeseed, olive), mustard, egg, sesame, fish (sole), wheat (gluten), milk, nuts (almonds).

Learn how to make a traditional mayonnaise and how to shell hard-boiled eggs without damaging them. For the famous sole meunière, you'll learn about the coat of breadcrumbs it needs to get that lovely texture. Like Rémy in the film Ratatouille, you can make ratatouille like this little rodent, using colorful seasonal vegetables. Finally, choux pastry will hold no more secrets for you: from making the pastry, poaching and baking it, to creating the ice cream to serve it, enjoy these great classics of French cuisine!

You'll be able to taste the desserts you've made with a glass of fresh fruit juice, and share a moment with the chef and other participants. As part of our eco-responsible approach, remember to bring your own bags and tins for any products not consumed on site.