TEAM BUILDING COOKING CLASSES
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The culinary workshop that delights your teams

Our best-selling starter, main course and dessert cooking class.
Before we get down to business, we'll give you a quick rundown of what's involved.
As soon as you arrive, we'll welcome you in a warm and friendly atmosphere. In the morning, breakfast awaits you with a hot drink, Alain Milliat fruit juice and pastries to get the day off to a good start.
In the evening, you'll be offered breadsticks and cold or hot drinks to get the workshop off to a good start.

All fresh ingredients, utensils and your apron will be ready in the kitchen.
Divided into three brigades - starter, main course and dessert - you will be guided by our passionate chefs through a seasonal menu, with recipes selected in advance by the participants. After a briefing on safety rules, each participant joins his or her station to cook as a team, in a stimulating, educational and convivial atmosphere.

The workshop concludes with a shared meal, accompanied by a carefully selected white and red wine, as well as non-alcoholic organic beverages.

Finally, a moment of relaxation awaits you: coffee, tea or herbal tea will be served to conclude this wonderful experience.
And to prolong the pleasure, the recipes of the day will be transmitted to you in HD video.

Food dish containing an English muffin, greens, potatoes and fresh herbs on a plate decorated with floral motifs.
Team Building Cooking Workshops in Paris
Two smiling men in aprons cook together using a food processor in a kitchen.
A table with fresh vegetables, including potatoes, asparagus, carrots and peppers, laid out for culinary preparation.

OUR MENU AT A GLANCE
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Classic French recipes with a twist

We are proud of our roots in France.
This culinary heritage inspires us to honor the great classics of French cuisine, carefully chosen to transmit the basics of cooking know-how: cutting, cooking, sauces, brigade organization...

But let's face it, the idea isn't to graduate.
We know you're here to share a good time, bond and enjoy each other's company.
So we've found the right balance: recipes that are accessible yet technical, easy on the eye but full of little challenges. So you can learn while having fun, without ever losing your cool.

The products are local, in season, and selected in short circuits, because we cook better when we respect what we put on our plates.

Each workshop is designed to be lively, made-to-measure and resolutely convivial.
A sincere team moment, where the pleasure of cooking and the pleasure of being together go hand in hand.

Fried meatball with red sauce and green salad, garnished with sesame seeds and herbs, on a porcelain plate decorated with flowers.
Part of a cream cake with red fruits on a porcelain plate with flowers, set on a wooden chair.
Fish and seafood in a large pot with potatoes, herbs and vegetables.
Plate with a soft-boiled egg, greens, potatoes and herbs, presented on a plate decorated with a colorful floral motif.
An ice cream sundae with whipped cream, red fruit coulis and chunks of red fruit, served on a decorative plate.
A dish of Moroccan soup with fish, potatoes, vegetables, herbs and spices, surrounded by several white plates and forks.
Slices of grilled fish topped with sauces, olives and basil leaves, served on a decorative plate.
Merengue cake garnished with strawberries, red berries and agave leaves on a porcelain plate set on a wicker stool.
Crispy fish fillet served with potatoes, mushrooms and herbs on a white plate.
Plate of braised meat with herbs, accompanied by crudités, in the center of a table with floral-patterned serving plates.
Chestnut cream cake with a small ring-shaped cake sprinkled with powdered sugar, presented on a white plate with floral decoration.
Pumpkin soup with a dollop of cream, garnished with chives and coriander, on a white plate decorated with small red flowers.
Close-up of a plate with pieces of meat, potatoes and sauce, garnished with coriander.
Cake with yellow cream and crumble on a white plate
Close-up of a dish of shrimp in a creamy sauce, garnished with lemons, celery and coriander, with green herbs.
Oeuf cocotte with mushrooms, cream, chives and spices, presented in a white dish
Cream soup with a small scoop of vanilla ice cream topped with spice crumbs on a plate decorated with floral motifs.
Seafood platter featuring fish, calamari, mussels, potatoes, green peas and herbs in a red sauce.
Close-up of a portion of grilled fish, with a slice of lemon, coriander leaf and sauce in the background.
Two chocolate cookies on a small porcelain plate with gold decoration, placed on a dark wooden table with a neutral background.