Cooking courses Central

Reference of the catering courses in Orléans, the School school will celebrate its ten years soon. Each day, a course on a given theme is proposed and orchestrated by a professional chef who sits in one of the good cuisines in and around the city. From the galette from kings to macaroons, from the St. Jacques to the so difficult calf of calf, everything learns at the school of the table. Depending on the personalities of the chiefs, each course and different but ensures the transmission of professional gestures and wise advice. We particularly appreciate the escapades in the world's cuisine. The School of the Table, however, is also workshops of initiation to wine-making. Wine tasting by specialists to discover great wines, whiskies, unknown wines… Private workshops and business events are also available on estimate.

To show a seasonal product, harmonize tastes and flavours, discover in practice the techniques of the chef of the château d'Artigny, Francis Maignaut, these are the ambitions of these culinary appointments. The herbe are therefore expected twice a month, Saturday from 9 am to 12 pm in the city of perfume of the château d'Artigny. At a lunch with the Chef, they then irresistible the fruits of their new know-how. And to perfect these festivities, the castle sommelier will offer them to taste the wines that will best agree with the dishes made… Example of cookery lessons: cocktails and appetizers, spices and perfumes, foie gras en bowl, truffle, trends and exotic desserts…

Patrick Cirotte has, for more than thirty years, enchanted the Parisian tables (Le Grenadin) and the early riots of the small screen by offering recipes in Matin Bonheur on France 2. But for the delight of our little stomachs, he decided to return to his native Berry. In Saint-Satur, in one of the oldest restaurants in the region completely redecorated, he chose to devote himself to the education of our papillae. If you want to cook smart with family, friends or even colleagues, this is where you need to go! The courses evolve according to the inspiration of the chef. The classics are revisited: pancake paste, foie gras, etc. The pear in autumn, the asparagus in spring… still need to know the cooking! Like a magician, Patrick Cirotte relears us to accommodate seasonal products using simple and clever formulas. And Berrichonne's distinctive character requires the local products to have the beautiful part to keep regional gastronomy. Finally, you will be able to enjoy your creations for your great pride after the course.

In 2012, two friends Grégory and Mickaël transformed their passion for cooking into a fine gastronomic project: Un Arôme 2 Chefs. Un Arôme 2 Chefs covers a wide range of culinary activities, including delicatessen, cooking classes for adults and children, catering and in-home chefs! The themes of the courses are varied and can be customized to suit the occasion. Our in-home catering and restaurant services are perfect for your special events. What's more, once a month, the grocery store transforms itself into a tasting restaurant with a haute couture menu!

At COOK & GO Tours, Florence, who comes from a family of Vouvray winegrowers, and her chef Edouard Desmet, who has been working for top Touraine restaurants for over ten years, welcome you in a friendly atmosphere. They both share the same desire: to pass on their love of the cuisine and wines of the Loire Valley. Come and make a strawberry tart with white chocolate and lime custard, or salmon au gratin with mozzarella and basil on a bed of colorful vegetables. Various themes are covered. You can also take part in a workshop with your child, and services are available for groups and individuals.