Cooking courses 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.