Cooking classes
In December: Every Wednesday and Saturday from 2 p.m. to 6 p.m., different themes are proposed, in order to prepare your. Celebrations in all simplicity. Foie Gras, Smoked Salmon, Noble Fish (depending on arrivals), Crayfish, Capon, Bread, Brioches, Tasting around the glass of friendship after the course.
Egg cocotte with smoked duck breast. Roasted duck fillet, mushroom risotto.
Come discover a beautiful champagne house. A five-course menu, each dish will introduce you to a different champagne grape variety. Alcohol abuse is dangerous for your health.
The Forest in, Terrines, Stew, Pan-fried, And its accompaniments, In an eco-responsible approach, remember to bring an insulated bag and your storage boxes.
During the month of November, every Tuesday and Friday evening from 6 p.m. to 8 p.m. Come learn how to prepare your foie gras for the holidays. Duck foie gras, semi-cooked, slow-cooked, and at a moderate temperature. For an eco-friendly approach, remember to bring a cooler bag and your own storage containers.
Grilled, on the griddle, in a salad, in a sauce, or simply on its own, it will delight your taste buds. As part of an eco-responsible approach, remember to bring a cooler bag and your storage containers.
Braised turbot on crushed potato bones, Pea emulsion with clam juice, Duration 3 hours, In an eco-responsible approach, remember to bring a cooler bag and your storage containers.
The Maison des douceurs gives pride of place to Jura wines
Our Children's Snack 2-hour workshop with the children
Making choux pastry. Choux, éclair, Paris Brest........an easy-to-make treat.
Suite LE KAMADO (Japanese barbecue)
The House belongs to you
KAMADO (Japanese barbecue)
In the spotlight for Easter
Special Royal Sea Bream
Dive into the vineyards of the Rhône Valley during an evening of discovery
The month of Love Come and make your dinner Workshop of approximately 3 hours on Wednesday February 5 from 2:30 p.m. to 5:30 p.m. Price of 100€/person
No more secrets for you, come and learn how to make your own smoked fish sauces, poultry stock, meat stock, the basics of hollandaise sauces, Béarnaise sauce, beurre blanc sauce, pepper sauce, etc.
Desserts from my childhood Workshop of approximately 2.5 hours on Wednesday 15 and Saturday 18 January from 2:00 p.m. to 4:30 p.m.
Desserts from my childhood Workshop of approximately 2.5 hours on Wednesday 15 and Saturday 18 January from 2:00 p.m. to 4:30 p.m.
The Month of Kings On the program of the workshop: Making a frangipane cake to eat in and take away The Month of Kings On the program of the workshop: Making a frangipane cake to eat in and take away
The Month of Kings On the program of the workshop: Making a frangipane cake to eat in and take away The Month of Kings On the program of the workshop: Making a frangipane cake to eat in and take away