Cooking courses Pays De La Loire

Known for its innovative and gourmet news and cooking classes, Sapio restaurant reinvents the aperitif. Aperio is the brand new concept of the passionate Jérôme Bourgeois: a culinary experience to be shared by several people! In the heart of Nantes, we are settled in small groups of ten people at most, in a green room to awaken our senses and taste buds. A unique moment of its kind. In the early hours, we become aware of the range of tastes available to us by answering specific questions, by discovering flavours blindly, prepared and transformed by chef Adrien. Bitter, sour, salty, sweet, or the fifth to discover! Beyond this surprising hobby, this awakening of the senses is a real awareness of the importance of a balanced diet, eating well, choosing products and flavours. An Aperitif experience, fun and friendly, to discover or offer without moderation... Once again, technology is at the service of respect for the values and tradition of restoration.

The Edouard Nignon Institute aims to raise the profile of this great chef from Nantes. He was apprenticed to a chef at the age of 9, and went on to become head chef at the Lapérouse and Marivaux restaurants in Paris, before embarking on a world tour of gastronomy and culinary writing. Initially, the association offered cooking classes to the general public. Today, their activities focus on promoting literature on gastronomy, with a culinary literary prize and the culinary Nignon prize, a presence at trade fairs such as Serbotel, and the organization of "culinaro-cultural lunches". The latter are an opportunity to discover a new place and a new theme with a different speaker.

La Petite Maison dans La Prairie is a French restaurant located in Pornic. It offers on-site dining, but does not offer a delivery service. In addition to the restaurant, La Petite Maison dans La Prairie also offers other services such as bread workshops, a fouée inn, room rental, a boutique, a sheep fountain and a mill. Special activities are also organized for groups and individuals, such as walks to La Fontaine aux Moutons and bread workshops. Advance booking is recommended for these activities.

Notice to gourmets and to those with a desire for creativity! Capkao Nantes innovates with its pastry and chocolate workshops and classes. Under the leadership of Anthony Bourdillat, the chocolate maker, and his sidekick Nicolas Riveau, the talented pastry chef from Nantes, you can now book classes around different themes. Open to companies as well as individuals, in a small group of 3 to 8 people, you can comfortably sit down in the new Capkao workshop on rue Ruffren (same address as the chocolate factory). Count on 2h30 of classes and moments of conviviality. You will learn how to make Marguerite hearts, how to make upside down choux or other sweet treats, such as strawberries, all surrounded by passionate professionals who love sharing! And of course you will leave with your own creation! Good gifts to offer for all the gourmands.

The Chamber of Trades and Crafts is a key player in the Department and the Region in terms of training and support for the food industry. Previously reserved for professionals in training, the two CIFAM sites (Nantes and Saint-Nazaire) are opening their doors to the general public and to companies through the Cité du goût et des saveurs. The idea is to let all interested parties, whether professionals or individuals, discover the secrets and know-how of the great chefs of the Western region. To name but a few, Nicolas Guiet (U.NI, Nantes), Sébastien Thébaud (Villa Belle Rive, Sainte-Luce), Loïc Pérou (le Manoir de la Régate) and Franck Deperiers, Meilleur Ouvrier de France and his Petite Boulangerie (Nantes) have already been involved as trainers... The themes are as poetic as they are diverse: let's rediscover offal in all its originality, macaroons from the smallest to the largest, amuse-bouches with Georgian flavours, the creative vegetable burger, aperitif bites for your parties... Different formulas are possible: personalized group workshops, ideal for customer gifts or to reinforce the cohesion of the collaborators, the "culinary workshop" gift voucher, and of course the individual registration.