Bistronomic Cooking Class in Lyon's 6th Arrondissement

Activity description :

1. 2 hours
2. Up to 12 people

Want to create a complete bistronomic menu, from appetizer to dessert, using seasonal ingredients? Work alongside our chef to discover the techniques of a cuisine that is modern, refined, and indulgent—blending the best of fine dining and contemporary cuisine. As the seasons change, learn how to pair ingredients and transform them into dishes with balanced and original flavors.

Course Outline:

• An introduction to the principles of bistronomic cuisine and the techniques used to bring out the best in seasonal ingredients.
• Preparation and handling of seasonal ingredients, learning how to pair them and incorporate them into a full menu.
• Preparation of a starter, a main course, and a dessert, with a menu that changes with the seasons: in the fall, crispy wild mushrooms, roasted sea bream, and chocolate cream; in winter, chestnut and squash cream soup, veal loin with citrus, and a chestnut-yuzu Mont Blanc; in spring, aged Parmesan cream, roasted rack of lamb, and Guanaja chocolate quenelle; in summer, snail brioche, lobster gratin, and rhubarb tart.
• Learning culinary techniques to achieve silky and creamy textures, as well as cooking methods and preparations specific to bistronomic cuisine.
• Plating and presentation of various dishes to create an elegant and balanced plate.

You’ll discover the essential techniques of bistronomic cuisine and learn how to transform seasonal ingredients into a complete menu, from appetizer to dessert. A gourmet and refined workshop, ideal for developing your culinary skills and discovering modern cuisine with gastronomic influences!