Creative French Cooking Courses
Menus
About the Classes
The dishes taught with the courses always surf on current trends, but focus on their underlying technique, type of cooking, the essential nature of the ingredients and traditional products. All the ingredients used are fresh, seasonal and often organic. During the course you will experience moments of silence, concentration, and exchanges as Nathaly works as a collaborator with you rather than a teacher sharing her knowledge the the level required.
Nathaly distributes signature pink aprons, pens, printed recipes and a list of good addresses are provided to each student. This is followed by :
Anecdotes, history, ecology, botanical or cultural information about the dishes to be made.
Origin of the products
The ways in which the dish is presented or developed
How to choose an ingredient, in which season, and how to preserve it.
Sometimes, even suggestions to avoid buying certain products for reasons of protection
of environment, or of health.
At the end of the course, the pupils feast around her pink glass designer table where bread, olive oil and good bottle of wine are offered.
Creative Recipes
Recipe Creations for:
Trade union of the producers of Pineau of Charentes
Arthur Blin communication for the National Section of the Leek
National Section of the Salad
National Section of the Pear
National Section of Apricot
TV: Cook TV, Cuisine TV , Yoocuisine.tv, Third Direction, Cuisine and Video.
Demonstration-course and events like at Bon Marche for the launch of their Kitc hen department.
Castle of Bourdaisiere (Festival of the Tomato)
Castle Barbebelle (training courses in Aix-en-Provence
Abbey of Noirlac (Festival of the Lime)
The Work Space
Located in central Paris in one of those famous secret Paris courtyards lined with trees and bushes You will find at the end of a beautiful private alley stairs which lead to a windowed loft-kitchen workspace where coffee, herb tea with cookies wait to greet you.
The kitchen-loft is "designed" and personal using concrete and wood color chocolate. The kitchen space is dedicated to the pupils, and measures more than 50 m2. The immense picture window faces south, allowing the light of day to penetrate the entire area.
A large Sholtes refrigerator, SMEG cooker with 6 gas burners, large electric furnace, Kenwood "Titanium Chief", a turbine for ice, cutting machine for ham, Magimix steamer, Staub casserole made out of cast iron, Soehnle balances, and the whips, spatulas, copper pans and professional utensils are at your disposal.
An immense lamp the "Giant d' Anglepoise" illustrates a contemporary choice of light. The North African coffee table makes it possible to have coffee, without encumbering the work zones of kitchen.
Sample Menus
Violet in Full View !
Pommes de terre vitelotte violette au cheddar (apero)
Lapin a la moutarde violette de Brives
Betterave en croute de sel, sauce au vinaigre balsamique
Gateau patissier amande-violette (biscuit amande-ganache choco blanc-mousse violette-gelee grenade)
International Green
Salade de legumes de saison, vinaigrette a la spiruline (algue bleue japonaise)
Boulettes de viande aux herbes et wasabi
Glace a l'avocat et au sirop d'erable
White Winter!
Noix de saint-jacques aux zestes de combawa et orange
Souffle aux haricots blancs, gout anise et citronne !
Glace au riz onctueux, reduction balsamique
Orange
Rond de pomme de terre et pate de coin en aperitif-finger-design (utilisation d'un emporte-piece)
Veloute de potiron mousseux
Roti de porc de l'Aubrac farci aux oranges fraiches et confites
Tatin mangue-piment d'Espelette
Details
About Nathaly
Nathaly created her school in 2004 after 15 years as a journalist and special advisor to the Minister of the Environment. She has written 12 cookery books and articles on gastronomy over the past 10 years and now splits her time between, cooking lessons, writing, industrial food consulting and food related festivals and product launches. This year the thirteenth recipe book will be published. Nathaly speaks English, French and is currently learning Italian.
May
friday 15 "All about Honey" (special course with a french Beekeeper)
June
friday 12, saturday 13 "Baking with Bread" June (special course with "Star Baker" Apollonia Poilâne (totaly bilingual).
Quick Links for Food and Wine:
Creative Cooking & Culinary Arts Class with a Parisienne Chef & Author
Enter the magical and eclectic world of one of Paris' most knowledgeable and creative chefs and experts in the Culinary Arts.
Learn to cook traditional menus with an infusion of unexpected creativity inspired by Nathaly's extensive journeys around the world in her quest to discover new tastes, products, spices and cooking methods and her perpetual research in new tasty associations based on seasonal availability.
A class with Nathaly may be one of the few you will ever take where you can ask in depth question on not just the cooking techniques but on the ingredients and methods. Why must a fennel bulb must be white? Why must a pineapple must travel by air? Her encyclopedic knowledge allows her to clearly explain answers to both beginners and professional chefs.
Nathaly's menu selections are based on color, in other words "A Color of the Day" and these generally correspond to the season, green in spring but also all year, red in summer, orange in the fall. Nathaly has authored eight "monochromatic recipe" books. See sample menus top left.
Inquiry Form
Morning Class with Lunch
The morning class lasts 4 hours with 3 or 4 dishes three dishes robust . From the welcome to lunch, Nathaly gives each student very personalized attention.
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150€ per person
Scheduled Classes on Thursday and Friday 10am - 2pm
April
Friday 3,10,17
Saturday 11, 18
May
Friday 15**,29
Saturday 16**,30
June
friday 5, 12* 19,26
saturday 6, 13*, 20, 27
July
Friday 3,11
*friday 12, saturday 13 June "Baking with Bread" (special course with "Star Baker" Apollonia Poilâne (totally bilingual).
**friday 15, saturday 16 June "All about Honey" (special course with a french Beekeeper)
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Dessert, Macaron & Pastry
Learn the most typical French desserts and techniques. Each class lasts 2 1/2hrs and includes a tasting. Easch session includes 2-4 desserts..
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99€ per person
Sweets and Desserts
Duration 2 1/2 hours
An afternoon class where you will learn a variety of desserts, pastries, cakes and milk and cream based dishes. Recipes change regularly and at the discretion of the chef:
Schedule
March 19
Gourmet Desserts
Cannelés bordelaise, The Real Thing!
Pain perdu poivré au caramel au beurre salé (avec pain Poivré Poilâne)
Glace au café
March 24
Macarons
Macaron café (apprentissage de la fabrication de l'appareil, du tamis, de la poche à douille et du garnissage)
Ganache au chocolat blanc et cardamome
Crème au beurre au café
March 31
Chocolate Desserts inspired by Alain Ducasse
Mousse au chocolat noir enrichie d'un sabayon (technique du sabayon au bain-marie)
Pizza au chocolat et grué de cacao (apprentissage de la pâte à brioche avec levure boulangère, crème de mélasse et chocolat)
April 2
Black and White Chocolate Desserts
Mousse au chocolat noir enrichie d'un sabayon by Alain Ducasse
Sorbet de chocolat noir et crème de balsamique
Verrine de ganache de chocolat blanc cardamome et de fruits de saison rôtis
May 12
Granité, sorbet et glace & gourmandises!
Granité rapide de fruits exotiques et son smoothie aux mêmes saveurs
Sorbet coco-basilic
Glace aux noix, et noix caramélisées minute
May 14
French Desserts : financier, madeleine, ganache...
Financiers à la noisette et crème à la noisette torréfiée
Madeleines au safran
Ganache chocolat blanc au safran en dip
May 19
Macarons
Macaron café (apprentissage de la fabrication de l'appareil, du tamis, de la poche à douille et du garnissage)
Ganache au chocolat blanc et cardamome
Crème au beurre au café
June 9
Summer Desserts
Amaretti au citron (sorte de macaron à l'amande amère et citron)
Tiramisu au fruits d'été et verveine
Tartelettes abricot-pistaches vite faites sans pâte (avec comme base une pâte d'abricot séchée syrienne)
June 30
Macarons
Macaron café
Ganache chocolat blanc à la cardamome verte
Crème au beurre au café
July 2
Summer Desserts
Amaretti au citron (sorte de macaron à l'amande amère et citron)
Tiramisu au fruits d'été et verveine
Tartelettes abricot-pistaches vite faites sans pâte (avec comme base une pâte d'abricot séchée syrienne)
July 7
Tomatoe Desserts
Crumble sucré à la tomate (appareil à crumble et compotage de tomates version dessert)
Granité sucré à la tomate
Croccante italiens à la tomate séchée
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Groups & Corporate
We frequently organize theme cooking classes for small groups from 8 to 12 and sometimes more. These can be organized any morning or evening. We can also cater small parties and evenings for corporate goups.
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Group Classes
Corporate Clients
Total, Lundbec, Benefits Cosmetics (LVMH), Gap, Braunstein for Renault Design, Sony France, Agefi, Vuitton, Cgg, Véritas, BNP Paribas, Fleurus.
Product Launch:
Bongrain (creation of 6 receipts containing 6 cheeses)
Kenwood (launching of the flexible beater and the ice-cream freezer) -
Arty Dandy (election of singular objects - pink dresser) -
John Lobb (yellow monochromic dresser)
Lamarthe (Private Dining: Spaghetti of Elettra)
Larousse (launching of collection My kitchen)
Committee of tourism of Champagne Ardenne.
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