Workshops
kitchen
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“Cooking is when things taste like what they are!”
CURNONSKY
Eric Barranger
Who am I ?
Trainer by profession, with extensive culinary experience, I had the opportunity to work in different establishments....
My wife and I met in 2018 and our shared passion for cooking and baking gave rise to this desire to work together. It’s a new adventure in which we want above all to share our passion, pass on our knowledge, offer moments of conviviality around a simple and generous table.
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The goose and the duck
The Perigord pig
Truffle
Duck confit (salting, brining, cooking) + sarladaise potatoes
Breast (cutting the duck, cooking, duck stock) + crushed PDT
Stuffed goose neck
Patécrust (dough, stuffing, molding and cooking)
Smoking
Périgord Pâté Terrine
Pig pie
Pork rillons Pork roulade
Neck of truffled duck or goose
Truffled pâté crust
From
90€
From
90€
From
110€
Pass the CAP Cuisine as an independent candidate
Are you preparing for the CAP Cuisine as a free candidate?
Book your session for revision: basics and techniques of French cuisine..
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Basics & techniques
Pruning vegetables and fruits
Preparation of poultry: dressing, trussing, deboning
Preparation of red and white meats
Preparation of fish with 2 and 4 fillets: dressing and filleting
The different pastes used in cooking and baking
The different cold and hot sauces, the basic bases..
Classes in small groups (between 5 and 8 people)
Private lessons: contact us (à la carte program)