Our chef Samuel and our students prepare a delicious dessert: cocunut mousse dome and creamy lime.
Trout fillet with brown butter, stuffed courgette with mini ratatouille. Stuffed courgette (zucchini) and ratatouille are classic dishes from the south of France. Enjoy your meal!
Join our Gourmet Advanced Program Intake on March 4th, 2017! All information about this one-month here
The photographic report of our student Jason (cooking courses) Merci à Jason.
Our students prepare an oyster tartar in ravioli with beetroot and cured pork fat.