Description
Although minimalist in appearance, Japanese cuisine conceals a wealth of expertise in which umami, balance and respect for the ingredients are essential.
Originating in China, adopted and reimagined by Japan, ramen has become a symbol of Japanese street food, with an endless variety of versions depending on the region and the chef.
ON THE MENU:
Namasu: cabbage and carrot
salad; Katsu tori onsen tamago ramen: ramen with fried chicken, a perfect egg, vegetables and homemade stock – a complete
meal; Dorayaki: pancakes filled with red bean paste
This menu can be adapted for a vegetarian guest; please contact us in advance by email before booking.
PRACTICAL INFORMATION:
Drinks are included (aperitif + 2 glasses of wine + fruit juice & water); you’ll receive the recipe cards 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 to answer any questions. The workshop is not translated in its entirety, but it remains fully accessible to English speakers. In the kitchen, you learn mainly by watching – it’s a universal language in its own right!
