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intro to healthy gourmet cuisine

Saturday
12 January 2019
Nourrir corps et esprit 15h00 à 19h00
(4 heures)

85€
-10% for NATA card holders
150€ pour deux
offre non cumulable
Chef : Senêt Weber

Healthy gourmet cooking has two solid requirements: first, support optimal health of the individual, society and the planet. Next, do all that without sacrificing taste and the pleasure we get from eating.

 

You will benefit from the research of a new generation of chefs, experts not just in cooking but also in health and nutrition. They took up the challenge to create dishes or modify old-standbys so that they profoundly nourish body and soul, strengthening our vital organs and blood, all the while providing a veritable feast for the taste buds.

 

This workshop will be a lecture and culinary demonstration to introduce the main principles, techniques and health benefits of this gourmet cuisine. You will taste as we go. You'll have time for questions and you will go home with a booklet that will help you put it all into practice at home. Since preventing is easier than curing, don't delay in placing your health at the center of your diet.

beans

Wednesday
16 January 2019
Reine des protéines végétales 19h45 à 22h45
(3h)

65€
-10% for NATA card holders
115€ pour deux
offre non cumulable
Chef : Senêt Weber

The very foundation of traditional cuisines the world over, beans suffer from an unfair bad reputation. They are incrediby rich in nutrients and plant-based protein and come in tons of varieties and flavors. You will learn how to prepare them in a range of easy and surprisinly delicious recipes.

healthy winter cooking

Saturday
19 January 2019
Cuisine vapeur 10h00 à 13h30
(3h30)

80€
-10% for NATA card holders
145€ pour deux
offre non cumulable
Chef : Félicie Toczé

Let's put steamed cuisine back in fashion! Simple, easy for everyone, steaming offers unforgettable flavors, colors and textures. Discover the keys to making it gourmet and flattering, helping us all eat healthier while still enjoying our food and offering our friends and family refined dishes without the effort!

 

Special price if you sign up for this class and "Japonismes in the kitchen" the same day!

 

On the menu for this class:

• Warm squash and beet salad, flavored with mushrooms, sweet paprika and hazlenuts

• Brocoli and chick peas with parsley and mint, miso sauce

• Lemon-Leek Risotto

• Spice cake

Special guest chef

Author and chef Felicie Toczé invites you to share her veggie table, creative and gourmet, that nourishes all the senses. Her cooking springs from her generous and creative vision and her strong ties to nature. Far from traditions, without preconceived notions, her numerous voyages and encounters were the cradle of her culinary creations.

 

She chooses her ingredients based on their taste and aesthetic qualities and for their low impact on the planet. Recipes are vegetarian and often lactose-free, and can all be made vegan and/or gluten-free.

 

She is the author of three cookbooks: "Japonismes", "La cuisine santé des 5 saisons," and most recently, "Rice", all published by the Editions Alternatives. You will find a strong Japanese influence, a regard for healthy cooking and the joy of preparing seasonal dishes, balanced and delicious.

japonisme in the kitchen

Saturday
19 January 2019
Cuisine familiale 15h00 à 18h30
(3h30)

80€
-10% for NATA card holders
145€ pour deux
offre non cumulable
Chef : Félicie Toczé

The delicacy and refinement of traditional Japanese cuisine is a source of inspiration for many of us. Understand its essence and use its principles to bring some of its magic into your daily cooking to thrill your body and spirit.

 

Simple recipes, well-chosen ingredients and a little bit of know-how: these will open the door to the world of Japanese cooking for you!

 

Special price if you sign up for this class and "Healthy Winter Cooking" on the same day!

 

On the menu for this class (Vegan, gluten-free):

• Rice with shiitakés, kombu and tamari

• Tofu, sesame and white miso cream

• Daikon simmered in dashi broth and served with a red miso-lemon condiment

• Wakamé - Beet Salad with vinaigrette

Special guest chef

Author and chef Felicie Toczé invites you to share her veggie table, creative and gourmet, that nourishes all the senses. Her cooking springs from her generous and creative vision and her strong ties to nature. Far from traditions, without preconceived notions, her numerous voyages and encounters were the cradle of her culinary creations.

 

She chooses her ingredients based on their taste and aesthetic qualities and for their low impact on the planet. Recipes are vegetarian and often lactose-free, and can all be made vegan and/or gluten-free.

 

She is the author of three cookbooks: "Japonismes", "La cuisine santé des 5 saisons," and most recently, "Rice", all published by the Editions Alternatives. You will find a strong Japanese influence, a regard for healthy cooking and the joy of preparing seasonal dishes, balanced and delicious.

artisanal fermentation

Thursday
24 January 2019
Chef invité ! 20h00 à 22h00
(2 heures)

55€
-10% for NATA card holders
99€ pour deux
offre non cumulable
Chef : Manuel Muzquiz

Lacto-fermentation is a natural and living process. This specialist comes to us from Montreal, Canada. He's the brother of our yoga teacher Miguel Muzquiz and he will show us the secrets behind this ancestral process. Everyone will start their own jar of kimchi to take home and watch develop. There will be a tasting of different fermented foods prepared by the chef served with a light meal.

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