L'atelier de la cuisine des fleurs

The flower cookery workshop

The Candy store Florian creates its cooking school in association with the leader Yves Terrillon (formed to the college of cooking(kitchen) of Paris). In its universe of flowers and sweetnesses, the workshop of the cooking of flowers opens its doors to Le Pont du Loup, for the happiness of all and especially fine gourmets.

All year round, lessons of kitchens, training formations and demonstrations are proposed there.

At the same moment modern and sophisticated, the space can welcome 12 persons during participative workshops and up to 30 persons for demonstrations (chocolate, work of flowers).

At the conclusion of the lesson of cooking, the dining room with its host's table will allow the tasting of dishes in any conviviality.

Several formulae were imagined

For the children with the preparation of cakes, pancakes or the other delicacies.
Subjects around flowers (rose, violet, jasmine) and citrus fruits (lemon, orange, mandarin): in the osso bucco of burbot with lemon, the candy of foie gras with rose...
Classic and Provençal receipts: blanquette of lamb...

Practical informations

Agreements of a dish
Preparation of a dish with its trimming, 1h30: 35 E with the dish to be carried for a person.
45 E tasting on the spot, wine offered.
Greedy secrecies
Preparation of an entry, a dish, its trimming and a dessert, 3h00: 80 E.
Tasting on the spot, wine offered.
Small kitchen boys
Preparation of simple receipts and pastry makings for the children as of 8 years, 2h00: 25 E.
Tasting on the spot or to carry.