Le Petit Conservatoire des Saveurs

Inexpensive and easy to find, rice is the perfect canvas for many dishes. After reviewing the different methods for cooking rice, each participant will prepare rice-based recipes, ranging including starters, mains and desserts. 

Exotic Savory Pies

1 day (5 hours) lunch and morning coffee break included

Discover the versatile and delicious miniatures that, with an infinite choice of fillings, will stimulate your creativity and taste. The class will cover sweet and savory options like empanadas, samosas, spanakopita and many more. 

The Gastronomy of Southern Europe

Three-day (15 hours), daily lunch and morning coffee break included              

Day 1: Spain – Roll-up your sleeves, mix delicious marinades and dressings and prepare several dishes, three of which we will share for lunch. Most of all, taste, taste and taste: garlic, saffron, olives and wine join other ingredients and deliver magical flavours that will bring Iberia to your plate. 

Day 2: France  – Aïoli? Oui! Pistou? Oui! Pissaladière? Pourquoi pas? Brandade? Bien sûr!!! Et beaucoup plus. Provençal and Occitan cuisines revisited, chef knives in hand. 

Day 3: Italy – We’ll travel through the delicious landscape of Italian cuisine, preparing some of the delicious regional staples that the country is famous for. 

Eastern Mediterranean Cuisine

1 day (5 hours), lunch and morning coffee break included

Exploring the culinary traditions of Greece, Turkey, Syria, Lebanon, Israel, Palestine, and Egypt, we will work with key ingredients like nuts, pomegranates, yogurt, fresh cheeses, grains, grilled meats and the delicious flavors of parsley, oregano, sumac, mint, and lemon juice to deliver examples of the dishes that are predominant in this cuisine.  

North-Western African Cuisine

1 day (5 hours) lunch and morning coffee break included

We will explore the exotic flavours of Maghrebi cuisine, rich in cumin, ginger, cinnamon, saffron, mint, parsley and coriander. We will treat ourselves to hors d’oeuvres made with feuilles de brick and sample some of the starters, mains and desserts famous around the world.  

Flavours of Latin America

A recent interest for today’s global chefs, we will look at ingredients shared across borders and at the specific ones that associate a dish to its country of origin. Preparations will include appetizers, starters, a main course and desserts. 

Cooking with Duck

Typically French, duck is a versatile ingredient that is featured in dishes that range from everyday cuisine to haute gastronomie. We will prepare a 4-course meal featuring duck in a few of its many forms.

Canapés, hors-d’oeuvres and amuse-bouches 

Class followed by apéritif dînatoire, a gathering that will consist of a 4-course meal featuring only bite sized delights. 

The Mediterranean Diet

Looking at the secrets that have translated into longevity and better overall health for certain populations, we will prepare a meal featuring individual components that are at the base of this healthy lifestyle.

Sauces

The essential ingredient for complementing any dish you prepare. We will cook/mix 4-6 sauces to enhance foods prepared for this purpose.

Salads: A Master Class

One of the most versatile options in the kitchen, participants will discuss ingredients that give specific regional profiles and will prepare 3-4 salads that could be featured as appetizers, starters, main courses and desserts.