Upcoming events
Immersive Culinary Concept: Special Edition
Focused Skills Series on July 22–24
Our signature class, the Immersive Culinary Concept, will take on a special format from July 22 to 24—three focused days of hands-on learning, each dedicated to specific skills, and various regional cuisine and pastry recipes. See each day below for details. *Please note, this is a sample of what we may cover in class for a particular day.
You may sign up for a single immersion day or combine 2 or 3 days for a deeper experience!
The cost is €200 per day.
If you're interested in attending multiple days, please contact us for a single combined invoice.
Immersive culinary concept; Skills day #1
Focus on skills day #1: Knife care, sharpening, & basic knife skills (dicing, julienne); Butchering poultry and making stock; charcuterie board basics; chilled summer soup; and pastry Viennoiserie dough / small cakes batter(croissant dough, Madeleine batter, canelé batter).
Immersive Culinary Concept, Skills Day #2
Today’s focus: Magret de canard and magret seché (duck « prosciutto »); Pommes de terres Sarladaises; Sauces (gastrique / sauce Bordelaise); vinaigrette; Pastry - Madeleines (various applications), canelés, and laminating dough day #2 (croissant, chocolatine, and pain aux raisins).
Immersive Culinary Concept, Skills Day #3
Today’s focus: Duck parmentier; Hasselback duck fat potatoes; Gazpacho; verrines; tapas and pintxos; ceviche / oysters; and Pastry - Gâteau Basque.
open house and maker’s market
The Gastronome Bordeaux Open House: Join us for a special event! Featuring cooking demonstrations and local artisanal handicrafts and organized by our artist friends to benefit the charity, Les Blouses Roses.
We are proud to offer two cooking demonstrations, Canelés at 14h and Madeleines at 16h. Participants will be asked to make a donation of 10 euros to the charity Les Blouses Roses. Your class includes a tasting and a recipe card. There is limited availability so please contact us to reserve your space now!