Coming All

easy homemade seitan

14 June 2020
Une protéine végétale versatile 11h30 à 14h30
(3 heures)

-10% for NATA card holders
Chef : Senêt Weber

A common meat substitute made from wheat gluten, seitan made at home is easy and low-cost. You'll avoid industrial, overly processed and high-sodium products and add a great plant-based protein to your repertoire.


You will learn how to make the basic recipe of seitan and then see how it can be adapted into different preparations, including seitan-chestnut balls (like meatballs...), a Bolognaise sauce and a Panang Thai vegetable dish.  


IMPORTANT : This workshop is not suitable for people who are gluten-intolerant.

essential techniques

20 June 2020
L'art de la découpe 17h00 à 21h00
(4 heures)

-10% for NATA card holders
Chef : Pamela Weber

If there's a skill to have in the kitchen, it's knowing how to use your knife. Here's the good news: you can totally learn this!


In this in-depth workshop, you'll learn how to handle a knife and get training in the main ways to cut and slice vegetables to make your cooking prep easier. You'll spend less time working all while improving the end results. You'll even experience more fun while you cook : transform it from a chore into a pleasure. We bet you'll even fall a little bit in love with your knife...


You'll also get to try some ultra-fresh, ultra-quick, ultra-healthy and ultra-tasty recipes from the veggies we'll cut in class. Wine is included with the meal! Don't miss this technical tune-up: you'll boost your confidence and your mood and leave with renewed enthusiasm for cooking. It's an investment that will keep providing dividends for the rest of your life!