The Lenôtre culinary arts school invites you to discover a variety of workshops designed for cooking enthusiasts. Enjoy an exceptional day, beginning with an immersive visit to the famous Rungis market. There you will meet local producers and discover the secrets of the fresh, high-quality ingredients that have made French cuisine so renowned.
Then it’s time to get cooking! Accompanied by our expert and passionate chefs, you will prepare delicious dishes or refined desserts, according to your preferences.
Savoury or sweet, personalise your experience: choose a culinary adventure focused on savoury dishes or let yourself be seduced by the magic of pastry making. A day designed to satisfy all your gourmet aspirations.
Cooking from Rungis market to table: Nomadic menu
OBJECTIVES & CONTENT
Discover the Rungis National Market (MIN) and cook with seasonal produce.
*For those who have already visited the Rungis MIN, the objective is to cook with seasonal produce.
Visit to the Rungis MIN and meeting with suppliers
Choice of ingredients, depending on the theme and season
Preparation of products and recipes
Tasting and analysis of the dishes prepared
Training schedule
5:45 a.m: meet in front of the Lenôtre school
6:00 a.m: departure from the school
6:15 a.m: visit to the Rungis market (transport provided by us)
8:30 a.m: Return to the Lenôtre school for a snack
9:00 a.m: Cooking class with the following menu: ‘Thin tart with foie gras and porcini mushrooms,’ ‘Scallops in a walnut crust, roasted parsnips and creamy celery,’ and ‘Pineapple and passion fruit pavlova’
1:00 p.m: lunch and discussion
3:00 p.m: end of the course
A vegetarian option is available upon request.
*For those who have already visited the Rungis MIN and are only registered for the cooking class, we will welcome you at 8:30 a.m. with coffee.
COURSE SCHEDULE
Each participant will receive all the technical data sheets for the recipes that will be used during the training.
Demonstrations and technical explanations by the trainer, followed by individual practical exercises.
Participants will prepare the recipes.
Tasting and comments on the products prepared.
At the beginning of the session, the trainer will assess the participants’ expectations and prerequisites.
During the course, the trainer will monitor each participant’s progress and ensure that they are properly assimilating the knowledge and techniques, as well as their progress in implementing the techniques, correcting their movements and behaviour if necessary.
Supervision and environment: room equipped with professional equipment and raw materials.
The course is led by an experienced trainer from the Lenôtre school.
Access times: please refer to our amateur workshop calendar.
Nature: maintenance and improvement of knowledge.
Confirmation: a personalised course certificate is issued at the end of the course, detailing the skills acquired during the training.
LENÔTRE
"We owe this success in space and time to the expertise of our teams. That is why we attach so much importance to the transfer of knowledge!"
