Group workshop lessons

Come and discover our workshop courses, located at the home of chef Aurélie Gonzalo, at 10 rue du petit Poucet, in Orléans. Enjoy the conviviality of a cooking or pastry class to perfect yourself, learn new recipes and techniques.

 

Workshop cooking class

Cooking fish

Frogs kitchen welcomes you on October 30, in its workshop in the north of Orleans, for a group cooking class around fish.
You can cook in small groups of up to 6 people, in strict compliance with sanitary standards. You will cook 2 gourmet fish recipes, with their respective sauces and accompaniments.

Detail of the menu around the fish:

– Sea bream ceviche with passion fruit
– Pan-fried squid with smoked paprika, carrot puree with ginger, garlic emulsion

 

Workshop cooking class

World cuisine cooking class

If you like travelling,
Frogs kitchen offers you to cook the best on international cuisine in a group workshop, on October 16th. With the world cuisine workshop, we will travel to Iran and Thailand, to make you discover two flagship dishes of their respective gastronomy: samosas and vegetable soups with ravioli with Thai flavors.

We offer you to learn how to realize

– Samosas with beef, spicy pepper cream
(Iran)
– Shrimp ravioli and shiitake, Thai vegetable broths (Thailand)

 

Pastry classes in the workshop

Pavlovas

Frogs Kitchen offers a pavlovas class on Saturday, October 9, 2021 at 2:30 pm. You will learn all the secrets of these delicious little meringues with whipped cream and seasonal fruits.

During this course you will learn:

– Make meringues
– Make a whipped cream
– Poach a whipped cream
– Make a pineapple coulis with lime
– Cut the fruits into brunoise
– Mount a pavlova

Workshop cooking class

Spanish Tapas

Do you like Spain’s nightlife, and especially its tapas bars? Then take part, on Saturday, November 13, in our Spanish tapas cooking class. In this course, you will learn how to make 3 tapas, very rooted in the heart of the country’s gastronomy.

We invite you to learn how to realize:

– Pulpo a la Gallega (Galician octopus)
– Tortilla de patatas con chorizo (potato tortilla with chorizo)
– Croquetas de jamón iberico (Iberian ham croquettes)

 

Workshop cooking class

Gourmet cuisine

on the morning of November 20th, dare a gourmet cooking class and learn how to make gourmet and refined dishes, without complexes, with the help of our chefs!

Proposed menu:

– Snacked scallops, coconut cream emulsion with green curry and lemongrass.
– Guinea fowl overtheme with morels, morel juice and smoked mashed potatoes

 

Workshop cooking class

Bistronomic cuisine

The bistronomic cooking class in workshop will take place on Saturday, December 4, 2021 at 9am. You will learn to cook modern dishes, and / or classic revisited, as in the best French bistros.

Detail of the bistronomic menu:

– Tuna tataki in sesame crust, avocado cream with ginger
– Candied lamb mouse, smoked mashed potatoes, and small candied seasonal vegetables in a casserole

 

Workshop cooking class

Foie Gras

Take advantage of a workshop class, just before Christmas, to learn how to prepare a foie gras terrine as well as delicious little crème brulées with foie gras for the aperitif.

You will learn to devein, marinate, season and cook your foie gras and put in in a terrine to cook it. You will then leave with your terrine of 220/230g per person.

You will make:

– Duck foie gras terrine marinated in Port and spices, pear chutney with balsamic vinegar, gingerbread powder
– Crème brulée with foie gras

Workshop cooking class

Cooking fish

Frogs kitchen welcomes you on October 30, in its workshop in the north of Orleans, for a group cooking class around fish.
You can cook in small groups of up to 6 people. You will cook 2 gourmet fish recipes, with their respective accompaniments.

Detail of the menu around the fish:

– Sea bream ceviche with passion fruit
– Poelée of squid with smoked paprika, carrot puree with ginger, garlic emulsion.

 

Workshop cooking class

World cuisine cooking class

If you like travelling,
Frogs kitchen offers you to cook the best on international cuisine in a group workshop, on October 16th. With the world cuisine workshop, we will travel to Iran and Thailand, to make you discover two flagship dishes of their respective gastronomy: samosas and vegetable soups with ravioli with Thai flavors.

We offer you to learn how to realize

– Samosas with beef, spicy pepper cream
(Iran)
– Shrimp ravioli and shiitake, Thai vegetable broths (Thailand)

Pastry classes in the workshop

Fruit pavlovas

Frogs Kitchen offers a pavlovas class on Saturday, October 9, 2021 at 2:30 pm. You will learn all the secrets of these delicious little meringues with whipped cream and seasonal fruits.

During this course you will learn:

– Make meringues
– Make a whipped cream
– Poach a whipped cream
– Make a pineapple coulis with lime
– Cut the fruits into brunoise
– Mount a pavlova

Workshop cooking class

Gourmet cuisine

on the morning of November 20th, dare a gourmet cooking class and learn how to make gourmet and refined dishes, without complexes, with the help of our chefs!

Proposed menu:

– Snacked scallops, coconut cream emulsion with green curry and lemongrass.
– Guinea fowl overtheme with morels, morel juice and smoked mashed potatoes

Workshop cooking class

Bistronomic cuisine

The bistronomic cooking class in workshop will take place on Saturday, December 4, 2021 at 9am. You will learn to cook modern dishes, and / or classic revisited, as in the best French bistros.

Detail of the bistronomic menu:

– Tuna tataki in sesame crust, avocado cream with ginger
– Candied lamb mouse, smoked mashed potatoes, and small candied seasonal vegetables in a casserole

Workshop cooking class

Foie Gras

Take advantage of a workshop class, just before Christmas, to learn how to prepare a foie gras terrine as well as delicious little crème brulées with foie gras for the aperitif.

You will learn to devein, marinate, season and cook your foie gras and put in in a terrine to cook it. You will then leave with your terrine of 220/230g per person.

You will make:

– Duck foie gras terrine marinated in Port and spices, pear chutney with balsamic vinegar, gingerbread powder
– Crème brulée with foie gras