OVERVIEW
THEMED MENUS 

Note: All menus subject to change due to market availability

400 RMB per person for 1 class (3 hours, incl. 3-course lunch + complimentary wine)

Including all fresh, organic (wherever possible) ingredients, equipment and recipe cards

Min. 6 participants 

Suitable for all skill levels

EAST MEETS WEST
Fusion at it's best!


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Asian guacamole with wonton crisps

Green curry coconut chicken

Coconut blend with red fruits


Fragrant Asian "tea" with vegetables and shrimps

Sweet Chili tenderloin with vegetable noodles

Orange sorbet with fortuneless cookies


Crispy pork lettuce wraps

Prawn, lemongrass and lime risotto

Fried bananas with ice cream and warm cashew sauce


Japanese style vitello tonnato

Pineapple chicken with bean sprout noodles

Melon with Sherry and ginger cream

MORE ONE POT WONDERS - NEW SERIES

the wonders continue -more amazing dishes with minimal fuss.

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Tomato, lentil and orange soup

Belgian beef stew

Limoncello parfait


Spinach salad with quinoa and pan-fried shitakes

Normandy pork

Margarita cheesecake freezes


Flaky mushroom and gruyere tarts

Baked lamb with cumin, cardamom and coconut milk

Sticky date toffee pudding


Lukewarm Salad with oranges, spinach and bacon

Flemish style chicken stew

Chocolate & amaretti mousse

VEGGIES GALORE - NEW SERIES
all new recipes where veggies take main stage. Find inspiration in the exciting world of vegetarian cooking.

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Thursday 15 May 2014


Spring minestrone with homemade pesto

Lentil "meat"loaf

Amaretto apple sabayon


Eggplant, feta and poppy seed tarts with caramelized onions

Mushroom stroganoff

Chocolate & almond semifreddo


Grilled lentil wraps

Eggplant cannelloni

Coconut panna cotta with pineapple and mint


Cauliflower, spinach and feta frittata

Eggplant timbale with warm tomato coulis

Red fruit, mascarpone and white chocolate trifle

ONE POT WONDERS - series 1

Make delicious food with minimal fuss. Rediscover the classic art of braising, stewing, roasting and baking.

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Apple cheddar tartlets with caramelized onions & roasted pine nuts

Red bell pepper & okra lamb stew

Vanilla cream with orange compote and oatmeal crumble


Green apple & baby spinach salad with feta cheese

Paprika pork goulash with herbed bread dumplings

Spiced pear cobbler


Warm salad of roasted pumpkin, prosciutto & pecorino

Red wine beef Bourguignon stew

Apple candy with Baileys cream


Spring minestrone with herbed cheese balls

Chicken tajine with green olives & preserved lemons

Macchiato coffee mousse

VEGGIES ONLY! - series 1
Let yourself be inspired by the exciting world of vegetarian cooking.

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Green pea and broad bean fritters with chili tomato salsa

Chickpea and spinach stew with Spanish picada

Mini brioche pudding with lime cream and fig chutney


Sweet & sour eggplant, onion and celery salad

Soft baked peppers stuffed with roasted vegetables

Banana and chocolate swirl ice cream with butterscotch sauce


Warm quinoa, spinach and shitake salad

Red curry vegetable stew with cold yoghurt dressing

Zesty lemon tartlets


Sweet potato and cumin Soup with feta yoghurt

Layered eggplant and polenta casserole

Strawberry galette with basil whipped cream

EAT YOURSELF HEALTHY
These workshops bring you healthy alternatives and great dishes with a special focus on steaming, poaching and blanching techniques.

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Tomato and watermelon gazpacho

Steamed cod with garden herbs and zucchini soufflé

Minty fruit lasagna


Salmon tartar with shoots salad and arugola oil

Honey lemon chicken with green couscous

Pineapple carpaccio with almond crumble


Chilled melon soup with prosciutto and basil

Poached salmon with mustard sauce

Yoghurt parfait with berry compote


A new twist on Waldorf

Grilled tenderloin with Mediterranean vegetable ragout

Chilled honey-roasted peach and cardamom soup with vanilla cream

HAO CHI!
Discover some of China's classic flavours, ingredients and techniques and turn them into dishes with a Western twist


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Steamed egg custard with spicy minced meat

Prawn, lemongrass and lime risotto

Ginger ice cream with fortuneless cookies


Spring roll with scallops

Salmon filet with Chinese herbs and smoked salmon rice

Almond tofu with fresh fruits


Spring onion pancakes with smoked salmon and horseradish

Earl Grey steamed paksoy wraps

Banana chocolate wontons


Fragrant broth with zucchini and fish balls

Sweet Chili tenderloin with vegetable noodles

Pumpkin compote with orange and ginger foam

FEELING SAUCY
A good sauce can bring magic to your plate. These workshops cover all new sauce types and techniques to inspire your culinary creativity.  


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Cauliflower soup with salmon and parsley coulis

Lamb chops with lemon thyme sauce and herbed couscous

Mini Tarte tatin with crème anglaise


Mushroom ragout on brioche

Sole filet with leek mash and white beer Beurre blanc

Classic crème caramel


The ultimate Ceasar

Chicken with sweet and sour orange coriander sauce

Creamy chocolate pudding “After Eight”


Green asparagus soup with ricotta, basil and black olive croutons

Pork tenderloin with coffee sauce

White chocolate mousse with pistachio orange praliné

GREEN IS THE NEW BLACK
Get inspired in the vegetarian kitchen. Create exciting recipes and discover how easy it is to be green.


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Broccoli soup with toasted nut crumble

Roasted mushroom risotto

Warm mango compote with basil and vanilla ice cream


Zucchini filled with goat cheese and warm tomato vinaigrette

Vegetable bulgur with saffron aioli

Belgian Chocolate moelleux


Mediterranean couscous cakes with celery salsa

Eggplant timbale with warm tomato coulis

Pear salad with sabayon and almond crumble


Bell pepper soup with sour cream and green pesto

Vegetable crepes with garden herbs

Lemon and lime syllabub

WORLD IN BITESIZE

A selection of tapas, fingerfood, dips & spreads. Every small dish simply bursting with texture, color, and flavor from around the world. 


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Chilled fennel soup 

Potato pancakes with marinated salmon and dill 

Pernod shrimps

Oven roasted mushrooms with mozzarella bread

Pannacotta with strawberry tartare and basil


Red pepper gazpacho

Morrocan style hummus with portobello mushrooms and feta cheese

Garlic chicken in tomato sauce

Asparagus with toasted anchovy gremolata

Fruit salad with balsamic syrup


Cold cucumber, basil and mint soup

Roasted eggplant dip with greek yoghurt and herb rubbed pitas

Sherry glazed pork

Stuffed portobello mushrooms

Catalan cream


Curried Zucchini shooter

Teriyaki Chicken rolls

Gazpacho seafood salad

Grilled scallops with citrus vegetables 

Upside down Mango tartlets

SAUCE SUCCESS

Sauces can make magical contributions to your cooking, yet creating the perfect sauce can be a daunting task. In this hands-on class, we’ll show you that making a sauce can be far easier than you might think. You’ll discover how you can turn a simple meal into a memorable dinner, from appetizer, to entrée, to dessert.

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Crispy Sole filets with Remoulade Sauce

Pork Tenderloin with Forest Mushroom Sauce en timbale

Poached Pear with Belgian Chocolate Sauce


Asparagus Hollandaise with Smoked Salmon

Lamb Chops with Red Wine Sauce and Gratin Dauphinois

Cinnamon ice cream with apples and star anise sauce


Lukewarm Salad with Oranges, Shiitakes and Spinach

Red Snapper in White Butter Sauce and Vegetable Tagliatelle

Grilled Melon with Sangria Caramel


Shrimps in Curry Sauce

Rolled Chicken Breasts with Tarragon Sauce

Strawberry Gratin with Vanilla Sabayon

HERBS 'N GREENS

Bring some bursts of flavor to the table and experiment with fresh herbs and greens. Learn how to best use fresh herbs and enjoy some really tasty dishes.

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Young spinach and arugula cappuccino

Chicken rolls With Sage, Prosciutto and Spring Succotash

Lemon Tiramisu

 

Herbed tuna timbale with fresh shoots

Red snapper In Green Butter Sauce and fennel

Fresh basil mango compote with vanilla ice cream 


Asparagus a la Flamande

Lamb Chops With Mini Ratatouille And Green Couscous

Spring Sabayon


Carrot Soup With herbed ravioli

Tilapia bourride with prosciutto crumble

Minty Fruit Lasagna 

AN ELEGANT DINNER

A dinner for 4, 6 or 8? Impress your family and guests with delicious meals that look beautiful and that you can effortlessly serve without spending all your time in the kitchen.

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Carrot Soup With Smoked Halibut

Chicken With Coriander in Sweet And Sour Orange Sauce

Warm Mango Compote With Basil And Vanilla Ice Cream


Fennel Soup With Saffron And Spanish Chorizo

Poached Salmon With Herbed Mustard Sauce

Strawberry Cappuccino With Cumin Mousse


Salmon Tartar With Shoots Salad

Grilled Veal Steaks With Lemon Thyme Sauce And Herbed Couscous

Caramelized Melon With Rosemary And Vanilla Ice Cream


Green Asparagus Soup With Ricotta, Basil And Black Olive Croutons

Cod Filet With Leek Mash And White Beer Butter Sauce

Pear Salad With Sabayon And Almond Crumble

ASIAN INSPIRATION

This hands-on cooking class blends the subtle and exotic flavors of the East with a few of the traditional and familiar ingredients of the West. You’ll learn how to balance the flavors and create some delicious dishes!

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Carrot Coconut Soup With Curry And Coriander

Oriental Fish Parcels

Cantaloupe Salad With Lime, Mint And Ginger

 

Vegetable Rolls With Zesty Dip

Grilled Beef With Green Asparagus, Sesame Seeds And Lemon Soy Sauce

Fresh Mango With Cardamom and Lemon Grass


Pumpkin Soup With Lemon Grass And Mushrooms

Salmon With Wasabi Whipped Potatoes And Tomato Ginger Coulis

Coconut Blend With Red Fruits


Shrimps With Pineapple And Ginger

Chicken With Crispy Peppers And Crunchy Cashew Nuts

Stir-fried Strawberries With Green Pepper

OMG! COOKING FOR A GROUP

Yes, you can cook a beautiful dinner for all your friends and be the talk of the town! It is all about selecting the right ingredients, planning ahead and of course, the sneaky tricks…  

STILL COOKING

A TASTE OF EUROPE

We’ll tour around Europe and rediscover the bistro classics and add our twist to them ... Recipes from Belgium, France, Italy, Spain ….

STILL COOKING

MYSTERIES OF WESTERN COOKING REVEALED

These series of hands-on cooking classes will teach you the basics of Western cooking. You’ll be able to try your hand at different cooking techniques, we’ll also talk about the basic ingredients in a Western kitchen and focus on a classic menu set-up. Of course, your questions are welcomed at any time! 

STILL COOKING

WORLD COOKING

Discover some of my favourite dishes from around the world and learn how to cook them 

STILL COOKING