Description
Thai cuisine is a symphony of flavours, skilfully balancing sweet, savoury, sour and spicy notes. It uses fresh ingredients such as aromatic herbs (lemongrass, coriander, Thai basil), spices, coconut milk and seafood. This cuisine is renowned for its aromatic complexity and varied cooking techniques, ranging from quick frying to the slow simmering of curries.
THE MENU:
Chef’s surprise amuse-bouche
Starter: Tom Ka Kai soup – coconut milk, lemongrass, galangal, chicken, lime. Sweet, tangy, slightly spicy.
Main course: Pad Thai with prawns – stir-fried noodles, prawns, eggs, peanuts, tamarind. Rich flavours, varied textures.
Dessert: Mango sticky rice – sweet sticky rice, coconut milk, mango. Sweet, melt-in-the-mouth, exotic.
PRACTICAL INFORMATION:
Drinks are included (aperitif + 2 glasses of wine + fruit juice & water); you’ll receive the recipe sheets after the class.
The class is taught in the language spoken by the majority of the group (often French). The chef, who is bilingual in French and English, is on hand to explain key steps in English privately and answer any questions. The workshop is not fully translated, but it remains fully accessible to English speakers. In the kitchen, you learn mainly by watching – it’s a universal language in itself!
