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Workshops
kitchen

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“Cooking is when things taste like what they are!”

CURNONSKY
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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)

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