Cooking courses New Aquitaine

Caroline and Thierry Tribier organize courses called duck fat. During 2 days, the gourmets will be able to live at the rhythm of the farm and the manufacture of preserves according to the traditional techniques. 2 days of cutting, salting and cooking confits, pâtés and stuffed necks and making semi-cooked foie gras. Between tastings and visits to a nearby site, you will also be able to discover the farm and its practices and traditions. At the end of the stay, everyone will leave with their own production and will be able to impress their guests during a future meal.

Gargantua is both a guest house and a school of French cuisine and pastry-making, where you can learn to bake bread and croissants, cook macarons, paris-brest and other religieuses, and discover seasonal cuisine around asparagus or mushrooms, poultry or meat. In two, three or six days, you'll go to the market and visit producers, go on excursions and, above all, be in the kitchen with Marlène, an inspired chef and excellent teacher. It's possible to stay without taking a course, or to take a course without staying.

Master pastry chef and chocolatier in Bordeaux for over 20 years, Cyril San Nicolas was thinking of reinventing his craft. During the lockdown, he offered live pastry classes on his networks. And the whipped cream took so well that he naturally launched "coursdepatisserie.fr": a digital pastry school. Classes are held online, and can be accessed live or replayed, thanks to a no-obligation monthly subscription. The chef also offers face-to-face masterclasses to help students prepare for the CAP Pâtissier.

If you'd like to learn how to cook, this is the place to do it. Located just a stone's throw from the town center, close to the Bassin des Chalutiers, it is the brainchild of Grégory Coutanceau. People come here to share a convivial moment with the chefs and learn the techniques and secrets to improve their skills. Different workshops are offered, so that everyone can find the one that suits their tastes. "Le plat est prêt", a one-hour class to learn how to make a dish for two (pollack, chicken breast curry, duck aiguillettes), "Secrets de chefs", 1h30 to learn all the chef's tricks and secrets around a theme, from cooking to dressing and seasoning (meat tartars and carpaccio, ballottines, risotto in two versions), or "Signature Grégory Coutanceau" to discover his finest recipes. And let's not forget the children's workshops with "Les p'tits cuistos" to help them discover textures, smells and aromas, and the inevitable pastry classes to learn how to prepare desserts with rigor and creativity.

With over 30 years' experience, Christophe offers small-group workshops in which he shares his expertise and love of pastry-making. Participants will have the opportunity to make chef's cakes, and will leave with their culinary creations and a recipe booklet to reproduce them at home. Workshop themes range from macaroons and tarts to chocolate making and gluten-free pastries. Finally, for those looking for supplies, a list of good addresses is also available.