Set yourself free from cook books 

with

Christian Morel 

The lessons include three steps

Theory - Practice - Tasting 

Organized on cruises or, at home and at work  for an optimal use of your cooking material in your own environnement, an initiation to wines tastings completes each lesson.

Courses of 1 to 8 lessons on 1 to 4 days

(Long courses can be arranged with weekly or monthly lessons) 

  Each lesson lasts 3 hours in average

(5 hours with a meal service included in the lesson)

Choose your program  à la carte

Tastes and colors.

Composing a menu. 

According foods and wines.

 Interpreting a recipe.

 Choosing and keeping foods.

Short cooking, long cooking.

Cutting technics and their influence on the taste.

All about soups.

From vegetables and fruits.

 Salads for wandering.

The "foie gras", duck or goose. 

From the sea, from the river.

"Tapas à la française".

From the grill, from the pan.. 

Wines and spices in sauces.

Terrines and patés, game and venaison.

Braised or roasted: lamb, beef, pork or veal. 

What to do with a good chicken, when we are two. 

Stew and broth from beef and hen, cooking stocks.

Calf head, pig trotter, tripes saussage, offals etc.

 Omelets and other ways to cook eggs.

Doughs in cuisine and in pastry. 

Quiches, pies, tarts and clafoutis.

Custard, icecream and sorbet. 

Chocolate in cuisine: sweet, salted ? 

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