Cooking classes with Florian Duc near Saverne

Updated on 2024-04-23

If you're a foodie like me, have you ever dreamed of sneaking into the kitchens of great chefs to discover the behind-the-scenes of the perfect plates that are offered to you?

Vivine

Although she loves to travel the world, it's around a good tarte flambée that Vivine feels most at home. Enthusiastic, gourmand and daring, she's always on the lookout for new discoveries to share with her loved ones... and with you!

Passion, attention to detail and the search for the ultimate flavor, this is what Florian Duc proposes to transmit to you for a few hours during a cooking class!

For 10 years, this young man worked in starred kitchens and it is now near Saverne in a beautiful house that he chose to settle recently to offer culinary workshops (and chef services at home).

The atmosphere of the house – decorated with care – is very pleasant, the kitchen is worthy of a magazine page while being accessible and apart from 2/3 professional materials, one quickly finds one’s marks with an attentive host.

I chose the maxi formulaOn a Saturday afternoon of 4 hours, elaboration and tasting of a 3-course menu with a maximum of 6 participants: perfectly cooked egg, butternut pulp, winter virgin, bread crisp, then chicken supreme at low temperature, Jerusalem artichoke and truffle creamy emulsion and finally a dessert based on chocolate (with photos!).

With my taste buds awake, I put on my apron, ready to peel, cut and mix, but it turns out that Florian Duc had prepared (or rather measured) the ground well; unlike daily cooking classes for the general public, here I was able to concentrate totally on the observation and learning of culinary techniques shared by an expert.

In the end, I came out of this experience with my stomach in the air and a smile on my face like when I leave a good restaurant, but this time with the pride of having contributed to the realization of the dishes!

So why not you or a loved one? Give Florian Duc a chance and take a look at his different formulas on working with seasonal products, culinary trends and high-flying menus!

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