Set yourself free from cook books with Christian Morel 

Cooking lessons 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 - Cassoulet - 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 ? 

 Wines tastings

Wines from France of course, but as well from abroad.