Time to plan your spring cooking classes and private events

The days are finally getting longer and it is time to plan some spring activities.
Whether it is classes to learn new cooking techniques, private events with friends or colleagues or new recipes to practice to make the most of the new ingredients that spring will bring us.
The classes lined up until the end of June include an Eclairs and pate a choux class (plus one in Salt Lake City in April), a French pies class, a Pastries from Brittany (Kouign Amann) class and a few macarons classes.
If you want to organize a private class (minimum 6 participants) you can also choose from a Wine and Cheese class (scrumptious), a Provisions class (pate, salmon rillettes and all sort of provisions that you get to take back home) and of course a three courses dinner class.
​See you soon!