CULINARY CHALLENGE

A challenge of taste

A dinner plate with mushrooms, cream and herbs, with someone sprinkling an ingredient on top.
Two people wearing purple aprons, preparing food in a natural light kitchen.
Pan with mushrooms cooking on a gas stove.
A chef prepares a dish using a knife and spoon, with chicken eggs nearby.

A mystery basket, a timer, jokers and a final verdict: welcome to our cooking class challenge.

As soon as you arrive, you'll be greeted by a warm welcome.
In the morning, a gourmet breakfast awaits you: hot drinks, Alain Milliat fruit juices, crisp pastries... a great way to start the day.
In the evening, we'll offer you breadsticks to nibble on and cold or hot drinks to get your day off to a good start.

Everything's ready in the kitchen: fresh ingredients, utensils, aprons... all you have to do is roll up your sleeves!

Divided into teams, you'll have 2 hours to create a complete menu (starter, main course, dessert) from a mystery basket. Whether you're a meat, fish or vegetarian team, you'll need to be creative and cohesive to meet this challenge.

Each team has 3 jokers to call on the chef-coaches: a little technical help or some sound advice... but beware, they are limited.

At the end of the time limit, the chefs will evaluate your achievements according to precise criteria: quality of the dishes, organization in the kitchen, team spirit...
Thewinning team will receive a gourmet surprise as a reward.

The workshop ends with a shared meal: everyone enjoys the dishes they've made in a convivial atmosphere, accompanied by a fine selection of wines (white and red) and organic non-alcoholic beverages.
Finally, coffee, tea or herbal tea round off this original and collective culinary experience.

CREATE, COOK, WIN

A team challenge to feast and excel

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Three people cooking together in a kitchen, using a frying pan to prepare vegetables. They are wearing blue aprons, and one person is helping to cook while another holds a cup, all focused on their task.

Welcome to a culinary challenge where French tradition becomes your playground.

Your mission? In a brigade, revisit the great classics of French cuisine: a starter, a main course and a dessert to be imagined and prepared in a limited time, from a mystery basket.
Blanquette, sabayon, well-assembled sauces... the basics are there, it's up to you to sublimate them.

Cutting, cooking, seasoning, dressing: it's all up to you.

But don't be flippant with freestyle or freewheeling butter.
Every ingredient counts, and wasting it will earn you points.
A drizzle of oil, yes. A dip in fat? No, thanks.

We value cohesion, organization, respect for products and the planet.

The products are fresh, local, in season, from short circuits, because a good dish starts with good choices.
And because a well-thought-out challenge is also a responsible challenge, your attitude in the kitchen will be part of the evaluation criteria.

The prize? A gourmet surprise for the winning team... and memories to cherish for a long time to come.

A man decorating or preparing pastries with a pastry bag, three women watching with interest, in a kitchen or culinary workshop.
Dining table with fresh vegetables and purple placemats, in a rustic dining room.
A man with a beard, wearing a purple jersey, blue jacket and white sneakers, reads a book in a sign with a large window behind him. Sunlight illuminates the interior. There are wooden chairs with rattan seats next to a wooden table.
A group of smiling people cooking together in a kitchen, wearing purple aprons.
Close-up of a plate with white sauce, pieces of lime, a slice of yellow lemon, coriander and green vegetables.
A chef prepares a dessert with a slice of cake covered in whipped cream or meringue on a plate. The chef uses a spoon to add elements to the dessert in a kitchen.
Restaurant cuisine with seafood grilling on a grill, including calamari and scallops, with dishes and utensils in the background.
Two chefs in training in a professional kitchen, preparing something together.
A person cuts a fish fillet with a knife on a cutting board.
Man cooking by pouring cream into a pan containing meat, with a pot of boiling edamame in the background.