Cookery courses are all the rage and are a great way of getting to know a region through its products and local specialities.
Three local chefs are participating in this new venture and offer gastronomic enthusiasts an insight into the region’s cuisine by describing ingredients, demonstrating their preparation and offering you the opportunity to prepare and taste some of their signature dishes. A thoroughly enjoyable experience.
The chef Jacques Hildenbrand offers workshops on a particular theme in the kitchens at his well-known brasserie, the Excelsior. He might choose to focus on seasonal products - for example a particular session might showcase lobster, bergamot and macaroons.
Hervé Fourriee, the chef at the Capucin Gourmand, offers two cookery workshops a week on Wednesdays and Saturday. Each class is 3 hours long followed by a tasting session. Innovative recipes include his pastilla of roasted prawns in a semi-salted butter and lemon vinaigrette with basil. The chef reveals some of his secrets and there is even a reduction for 10 lessons.
Laurent Lalvée, winner of the Meilleur Ouvrier de France award, given to professionals whose work has provided a benchmark of excellence, will give you an introduction to cooking and entertaining in his kitchen at Essey-lès-Nancy. Learn how to get the best from your shopping, how to produce successful cocktail or dessert macaroons, crumble, or a delicate blanc-mange pudding: there are a huge variety of courses available to book directly via the chef’s website.
Spurred on by the demand for this type of course, the Tourist Office has put together a package that combines accommodation, haute-cuisine dining and a cookery course with a well-known chef.