Thai cuisine is a true symphony of flavors, skillfully balancing sweet, salty, sour, and spicy notes. It showcases fresh ingredients such as aromatic herbs (lemongrass, coriander, Thai basil), spices, coconut milk, and seafood. This cuisine is renowned for its aromatic complexity and its wide range of cooking techniques, from quick stir-frying to the slow simmering of curries.

THE MENU : 

Chef’s surprise appetizer

Starter: Tom Ka Kai soup – coconut milk, lemongrass, galangal, chicken, lime. Mild, tangy, slightly spicy.

Main course: Shrimp Pad Thai – stir-fried noodles, shrimp, eggs, peanuts, tamarind. Rich flavors, varied textures.

Dessert: Mango sticky rice – sweet sticky rice, coconut milk, mango.

PRACTICAL INFORMATION:

Drinks are included (aperitif + 2 glasses of wine + juice and water). Recipe sheets are sent after the class.

This specific class is given in English. The chef is bilingual in English and French.

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