Cuisine & Culture

Cuisine

The « Cuisine & Culture » program combines the learning of culinary techniques with knowledge of the products from our “terroir”.

A unique immersion in our French gastronomic heritage, accessible for everyone, under the watchful eye of true professionals.

This program is provided by the École de Cuisine Gourmets by Institut Paul Bocuse.

Jean-Paul Naquin

Head Chef, Instructor & Consultant at Institut Paul Bocuse

“Cuisine & Culture is a comprehensive program that allows you to discover both traditional and modern French techniques.

Participants find themselves immersed in stimulating as well as nurturing environments where dedicated professional chef-instructors pass on their skills"

Jean Paul Naquin

Duration: 5 weeks-168 hours

Dates: From June 26th to July 28th 2023

Number of participants: 8 to 10

Price: €7,900 including VAT-€6,583.33 excluding VAT

Expected outcomes

  • Acquisition of the cuisine fundamentals through different culinary techniques
  • Competency in basic pastry

Target audience

This programme is designed for adults with a passion for the culinary arts.
Programme provided in English.


Programme

COOKING CLASSES

133 hours

  • Basic culinary techniques and practices: sizing of vegetables, broths, juices
    and liaisons, eggs, soups and stews
  • Classification, cutting, types of cooking, presentations for meats, poultry, fish and shellfish

Pastry CLASSES

35 hours

  • Pastry making: the great classics of french pastry and contemporary
    desserts ( tarts, cakes, choux pastry, macaroons…)