Workshops to learn tips from Chefs, and it’s a nice skewer around the Essor work plan, every Friday, a team imagined by Chef Jesus Hurtado that you listen to every day, on France Bleu Gironde, from 10 a.m. at 11 a.m. with his many tips.
– Eve Tavernier
In this space which invites you to gastronomy at every step, French references of the best quality rub shoulders, such as these frying pans from Buyer, these casserole dishes from Le Creuset or Staub, the entire Microplane range, KitchenAid robots. In order to better introduce individuals to the place, Essor has recently been organizing cooking classes, every other Friday, from 11:30 a.m. to 2:30 p.m., with local chefs, in a friendly setting, around a large kitchen fitted out for the occasion. . On the program for June, spider crab, seasonal vegetables or squab, with Oxana Cretu, Sandra Hygonnenc and Sébastien Piniello, Paul Gouzien.
– Eve Tavernier
Eve Tavernier is a culinary columnist, inveterate gourmet, sometimes photographer, always a cook, a zigzag between words and a disillusioned Cartesian. Find his recipes, his passion and his gastronomic or wine favorites on his blog: unetableausoleil.fr and on my Instagram feed @evetavernier
