BUSINESS CHALLENGE IN PARIS

Classics in Paperback

A person eating a seafood dish, with a fork containing a crab or shrimp, in an indoor environment, with other people in the background.
A person prepares a plate of ceviche, a raw fish dish with herbs and spices, on a table.
Dish with a vegetable stew in a decorative porcelain plate, set on a rattan surface.
A plate with a gourmet dish comprising a portion of yellow vegetable topped with green sauce or condiment, surrounded by a brown sauce, on a wooden table with a glass of red wine next to it.

For groups of 40 or more, enjoy a festive, gourmet, and collaborative experience designed for large teams who want to cook together while taking on a real challenge.

As soon as you arrive, you'll be greeted with a warm and attentive welcome.

In the morning, the experience begins with a gourmet breakfast featuring pastries, hot beverages, and Alain Milliat fruit juices.

In the evening, crispy breadsticks and refreshing soft drinks will be waiting for you to kick off the workshop in a friendly atmosphere.

Then the challenge begins.

Divided into a total of seven teams, five teams will be responsible for savory dishes and two teams for desserts. With guidance from our chefs, each team will need to organize itself, assign roles, and work efficiently to complete its recipe within the allotted time.

Technique, precision, creativity, organization, and teamwork will be essential to making a difference.

We slice, we flambé, we assemble, we plate. The workshop comes alive with music, in a dynamic and stimulating atmosphere where everyone actively participates.

Throughout the challenge, the chefs observe the teams and evaluate, in particular, the quality of their dishes, as well as the organization, cohesion, and efficiency of each team.

After two hours of cooking, it's time to taste the food.

The various creations are arranged around a large gourmet cocktail-style buffet, featuring small plates of appetizers, white wine, red wine, and organic non-alcoholic beverages.

During the tasting, the chefs finalize their evaluations before announcing the winning team of the challenge and presenting the awards.

This corporate cooking class in Paris can be fully tailored to the group’s allergies, dietary preferences, and specific needs.

Finally, coffee, tea, or herbal tea are offered to round out the experience.

And to make the experience last even longer, you'll receive HD video recordings of the recipes prepared during the workshop.

Receive a proposal
Two people cooking in a kitchen, one handling baby greens in a pan, the other stirring a sauce in another pan.
A wide variety of dishes on small plates, probably for tasting, with colorful foods presented on a wooden table.
Two hands, wearing jewels, pour olive oil over a cooked artichoke placed on a white plate, with a hand in the background.
Several delicate plates containing gourmet dishes, presented in fine floral tableware in an artistic arrangement on a wooden table.

OUR MENU IN A FEW DISHES

French tradition, finger food version

Regional flavors come to the kitchen in a modern, shareable format.
This heritage inspires a French cuisine revisited in 7 emblematic recipes, designed to be cooked and enjoyed together.

Each workshop showcases carefully selected local products. Divided into small groups, participants rotate through the stations in a festive, rhythmic and collective atmosphere.

Pleasure is at the heart of this experience: you cook, you share, you savor. Everything has been designed to enable you to share a convivial, made-to-measure moment with your colleagues, around a menu created together.

Assorted sushi dishes and fish rolls on decorative small plates with green garnishes. Monaco
Group of young women enjoying food at a tasting or culinary event, holding wine glasses, with small dishes of food on the table.
Cookies baking in a pastry oven, some in the foreground blurred, others white and cooked, on a baking sheet covered with parchment paper.
A small white plate with a lettuce or salad leaf, covered with brown sauce, on a wooden surface. A spoon pours the sauce onto the leaf.
A person holding a cream puff decorated with powdered sugar.
A plate of seafood with herbs and oil, surrounded by several other evaporated dishes.
Meatballs with zucchini in a metal dish.
A small decorative plate with a dish of fish carpaccio garnished with lemon zest and herbs, placed on a wooden surface next to a book.
A woman grating eggplant on a small white plate.
A pavlova with red fruit, creamed, on a decorative white plate, set on a red surface, with books in the background and a stone wall.
Sardine fillets on a stainless steel baking tray.
A cassoulet dish in a small white porcelain plate with a floral motif, set on a rattan surface.
A person enjoying a seafood dish, especially squid and shrimp, in a restaurant.
Small squid cooking in a pan with a little oil or butter.
A variety of small gourmet dishes presented on several porcelain plates. The background is a wooden surface, with a stone wall in the background.
Two small chocolate cookies on a small porcelain plate with a floral motif, on a dark wooden surface, with a white wall in the background.