Join Me for a Class or a Demo


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2013

Upcoming Events in Paris

Diane LCP

May

  • French Market Class – Marché Maubert  on Saturday, May 25

@ La Cuisine Paris 9.30 a.m. til 1.30 p.m.

Spend the morning in a French Market Cooking Class !  Start your culinary experience with our chef touring one of the oldest markets in Paris: The Marché Maubert !

Spinach-Grand Marnier Souffles

  • French Market Class – Marché Baudoyer  on Wednesday, May 29

@ La Cuisine Paris 4.00 p.m. til 8.00 p.m.

Spend the evening with our chef touring the first ‘afternoon’ market of Paris, a new concept to the city from 2002, with a traditional feel: The Marché Baudoyer !

Eggs and Spinach

June

  • French Market Class – Marché Baudoyer  on June 4th

@ La Cuisine Paris 4.00 p.m. til 8.00 p.m.

Spend the evening with our chef touring the first ‘afternoon’ market of Paris, a new concept to the city from 2002, with a traditional feel: The Marché Baudoyer !

  • Gourmet Soirée on June 6th

@ La Cuisine Paris 5.00 p.m. til 8.00 p.m.

  • Lunch in Paris on June 10th

@ La Cuisine Paris 11.00 a.m. til 1.00 p.m.

  • Lunch in Paris on June 12th

@ La Cuisine Paris 11.00 a.m. til 1.00 p.m.

  • Poultry (Volaille) Technical Cooking Class on June 18th

@ La Cuisine Paris 5 p.m. til 8.00 p.m.

Diane LCP 2

  • French Market Class – Marché Baudoyer  on June 22nd

@ La Cuisine Paris 4.00 p.m. til 8.00 p.m.

Spend the evening with our chef touring the first ‘afternoon’ market of Paris, a new concept to the city from 2002, with a traditional feel: The Marché Baudoyer !

  • Gourmet Soirée on June 25th

@ La Cuisine Paris 5.00 p.m. til 8.00 p.m.

Whisking

  • Lunch in Paris on June 26th

@ La Cuisine Paris 11.00 a.m. til 1.00 p.m.

  • French Market Class – Marché Baudoyer  on June 26th

@ La Cuisine Paris 4.00 p.m. til 8.00 p.m.

Spend the evening with our chef touring the first ‘afternoon’ market of Paris, a new concept to the city from 2002, with a traditional feel: The Marché Baudoyer !

July

  • Lunch in Paris on July 16th

@ La Cuisine Paris 11.00 a.m. til 1.00 p.m.

  • Gourmet Soirée on July 16th

@ La Cuisine Paris 5.00 p.m. til 8.00 p.m.

  • French Market Class – Marché Monge  on July 17th

@ La Cuisine Paris 9.30 p.m. til 1.30 p.m.

  • Poultry (Volaille) Technical Cooking Class on July 17th

@ La Cuisine Paris 5 p.m. til 8.00 p.m.

2013

Past Events in Paris

Crepes Lunch 13th of March @ La Cuisine Paris

  • Galettes de Sarrasin (Savory Buckwheat Crêpe with Sauce béchamel and mushrooms)
  • Salad with traditional French Vinaigrette
  • Crêpe Suzette (sweet crêpe with a citrus fruit and Grand Marnier sauce)

Lunch in Paris 20th of March @ La Cuisine Paris

  • Quiche aux poireaux et saumon (Salmon and leek quiche)
  • Salade folle, Vinaigrette traditionnelle (Tossed salad with traditonal French vinaigrette)
  • Tartelette au Chocolat

Lunch in Paris 22nd of March @ La Cuisine Paris

  • Spinach Soufflé
  • Salade folle et lardons, Traditional vinaigrette (Tossed salad with bacon and traditonal French vinaigrette)
  • Soufflé Orange et Grand Marnier

French Market Class – Marché Maubert  April 4th @ La Cuisine Paris

Lunch in Paris April 12th @ La Cuisine Paris

Quiche aux asperges (Asparagus quiche)
Salade verte, lardons et vinaigrette traditionnelle
Tartelette pistache et poire (Pistachio and pear Tarte)

French Market Class – Marché Maubert  April 16th @ La Cuisine Paris

Lunch in Paris April 17th @ La Cuisine Paris

Roquefort Soufflé
Salade folle et lardons, Traditionnal vinaigrette (Tossed salad with bacon and traditonal French viniagrette)
Soufflé Vanille et Citron Vert (Vanilla and Lime Soufflé)

Lunch in Paris on Friday, April 19 @ La Cuisine Paris

Quiche aux poireaux et saumon (Salmon and leek quiche)
Salade folle, Vinaigrette traditionnelle (Tossed salad with traditonal French vinaigrette)
Tartelette au Chocolat

French Market Class – Marché Maubert April 23rd @ La Cuisine Paris

Lunch in Paris May 3rd @ La Cuisine Paris

Spinach Soufflé
Salade folle et lardons, Traditionnal vinaigrette (tossed salad with bacon and traditonal French viniagrette)
Grand-Marnier Soufflé

Poultry (Volaille) Technical Cooking Class April 30th @ La Cuisine Paris

French Market Class – Marché Maubert May 4th @ La Cuisine Paris

Poultry (Volaille) Technical Cooking Class May 7th @ La Cuisine Paris

French Market Class – Marché Baudoyer  May 15th @ La Cuisine Paris

Crepes Lunch May 17th @ La Cuisine Paris

Galette de Sarrasin et Fondue de Poireaux (Savory Buckwheat Crêpe with a Leek Fondue and Goat Cheese)
Salad with Bacon and Traditional French Vinaigrette
Crêpe aux Fruits Rouges du moment (With Red Berry Coulis Sauce)

2013

Past Events in Miami

Modern Tapas on the 16th of January

@ The Biltmore Culinary Academy 6.30 p.m. til 9.30 p.m.

  • Lamb and quinoa kebab skewers
  • Sautéed sugar snap peas and chorizo
  • Dates and pine nuts friands
  • Grilled carrots with red onion marmalade
  • Pesto Palmier

Cooking Demo on the 19th of January

The Coral Gables Farmers Market 12.00 a.m. til 12.30 a.m.

  • TBC

French Macaroons on the 22nd of January

@ The Biltmore Culinary Academy 6.30 p.m. til 9.30 p.m.

  • Caramel fleur de sel
  • Chocolate and cinnamon
  • Lemon and basil

 Desert Demo on the 25th of January

@ The Fairchild Garden Chocolate Festival 12.00 a.m. til 12.30 a.m.

  • Chocolate Fondant
  • White Chocolate Mousse

French Macaroons on the 29th of January

@ The Biltmore Culinary Academy 6.30 p.m. til 9.30 p.m.

  • Caramel fleur de sel
  • Chocolate and cinnamon
  • Lemon and basil

2012

Past Events in London

Macaroons and More – Valentine’s Day Treats

Saturday 11th February- Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Café Gourmand

Saturday 10th of March – Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Macaroons & More

Thursday 24th March- Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Sweet Delices

Saturday 28th April- Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Past Classes

Macaroons & More

Saturday 29th October- Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Café Gourmand

Saturday 5th of November – Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Macaroons & More – Elegant Edible Gifts

Thursday 24th November- Hands On Masterclass

18:30 – 21:30 Marylebone High Street

Macaroons & More – Elegant Edible Gift

Saturday 10th December- Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Sweet Delices

Saturday 8th October- Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Macaroons & More

Saturday 4th June – Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Both Sybille and Diane trained at the Ecole Gregoire Ferrandi in France, mastering the necessary
disciplines associated with French cuisine and patisserie. During this class they will share their
secrets and ‘tour de main’ gained from their experiences in Michelin starred French restaurants.
Learn how to make the perfect macaroon from how to colour it, shape it, bake it and how to
assemble it. You will learn how to make various flavours including Goats’ Cheese Mousse with
Fig, Chocolate & Chilli, Coffee, and Lavender.

Sweet Delices

Saturday 21st May- Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Join French Patissieres Alexia and Diane for a masterclass in stylish treats, guaranteed to add
extra finesse to teatime entertaining. Recipes include Coffee-flavoured Religieuses, Mille-feuille
with Strawberries and Pistachio Cream, Chiboust Tart with Apples, Almond Tuiles and Cannelés.

Café Gourmand

Saturday 14th of May – Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Join French Patisseries Alexia Soyeux and Diane Thuret for a masterclass in sweet delights.
Learn how to create Caramel Creams, Lemon & Raspberry Mousse, Decadent Florentines,
Orange Blossom Water & Cardamom Shortbread, and Mini Chocolate Fondants.

Macaroons & More

Sunday 3rd of April – Hands On Masterclass

11:00 – 14:30 Marylebone High Street

Both Sybille and Diane trained at the École Gregoire Ferrandi in France, mastering the necessary disciplines associated with French cuisine and patisserie. During this class they will share their secrets and ‘tour de main’ gained from their experiences in Michelin starred French restaurants. Learn to make the perfect macaroon from how to colour it, shape it, bake it and assemble it. You will learn how to make various flavours including Salted Butter Caramel, Orange & Cinnamon, Rose & Lychee, and Hazelnut & Honey.

Dinner Party Dodgers

Saturday 26th of March – Hands On Masterclass

11:00 – 14:30 Brompton Road

If the thought of cooking for friends fills you with dread, or you feel like a visitor in your own kitchen, then join Divertimenti chef, Diane Thuret, for a relaxed introduction to dinner party cooking (designed for complete beginners). Recipes include Courgette and Carrot Ribbon Salad with Goats Cheese, Lemon & Rosemary Chicken with New Potato Confites, Tian of Vegetables, and a Lavender Panacotta served with Almond Tuiles. Start sending out those dinner invitations now!

2 Responses to “Join Me for a Class or a Demo”

  1. So Coût de Fourchette June 3, 2011 at 6:33 pm #

    Bonjour,

    Je me permets de déposer un message. Tout d’abord merci pour ce blog… Pour en avoir tenu un pendant une année, je sais que c’est du travail ! Je me présente. J’ai une formation de journaliste culinaire. Je travaillais à Paris jusqu’à ce que mon mari m’annonce qu’il était muté aux Etats Unis, en Californie plus précisément, pas très loin de San Francisco. En apprenant cela et aussi parce que je pensais depuis quelques mois à “passer de l’autre côté”, j’ai suivi une formation pratique (salé et sucré) à l’institut Bocuse pas très loin de Lyon. J’ai enchainé avec un stage dans un restaurant étoilé sur Paris (mon frère est chef) ; tout cela en parallèle de mon job… Et puis la date du déménagement a approché… Nous habitons donc depuis un petit mois au coeur de la Silicon Valley. Je souhaite monter ma toute petite affaire pour me faire plaisir et faire plaisir autour de moi… L’idée serait donc de faire du catering, mais aussi de proposer des cours à thèmes. Si tu es d’accord, je me permets donc de te demander en toute simplicité, et même si ça n’est pas le même pays, ce qui t’a posé problème, ou ce que tu aurais aimé savoir avant de commencer et qui aurait pu t’aider et/ou te faire gagner du temps… Comment fais-tu pour les approvisionnements ? Pour les macarons ici par exemple, le chocolat Valrhona est très cher (80 dollars le sac de trois kilos). Je suis en train de me renseigner sur les démarches pour une licence de catering…grâce au visa de mon mari, je peux travailler et avoir ma propre autorisation de travail, c’est déjà formidable. J’espère que ce mail ne te paraîtra pas trop sans gêne… Bravo pour ton travail en tous cas, tes réalisations donnent envie. A très bientôt peut-être ! Cordialement, Sophie Le Doré

    • dthuret March 25, 2013 at 9:10 am #

      Chere Sophie,
      Ou en es tu de tes projets, desolee, j ai perdu le fil…

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