Wed
12
February
4H
From 8:45am
to 2:00pm
97 rue du Cherche-Midi, 75006 Paris
250.00 
or 120€ ====with 5H offer
or 112€ ====with 10H offer
or 109€ ====with 15H offer
or 104€ ====with 20H offer
French cuisine

The secrets of Auvergne gastronomy in Anicia

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  • Lessons Cuisine française - The secrets of Auvergne gastronomy in Anicia
  • Lessons Cuisine française - The secrets of Auvergne gastronomy in Anicia
  • Lessons Cuisine française - The secrets of Auvergne gastronomy in Anicia
  • Lessons Cuisine française - The secrets of Auvergne gastronomy in Anicia
  • Lessons Cuisine française - The secrets of Auvergne gastronomy in Anicia
  • Lessons Cuisine française - The secrets of Auvergne gastronomy in Anicia
  • Lessons Cuisine française - The secrets of Auvergne gastronomy in Anicia
  • Lessons Cuisine française - The secrets of Auvergne gastronomy in Anicia
  • Lessons Cuisine française - The secrets of Auvergne gastronomy in Anicia
  • Lessons Cuisine française - The secrets of Auvergne gastronomy in Anicia

Program

Join the brigade of the Anicia for a service with Chef François Gagnaire and discover the wonders that reserve the Auvergne cuisine, with the special products from the region and his gastronomic vision.

In the program :
- Preparation of the service with the kitchen’s brigade
- Tips and advice from the Chef
- Prepare and dress the plates
- Observation of the rush behind the furnaces
- Tasting of the lunch menu in the dining room, served with two glasses of wine

A person can join you for lunch, around 1 p.m. It’s necessary to prevent the establishment and
the person will pay his share directly to the restaurant.

Photo credits: Géraldine Martens
François Gagnaire

LE chef : François Gagnaire

François Gagnaire fait partie des meilleurs protagonistes de son terroir natal : l'Auvergne et surtout le Puy-en-Velay. Passé par les cuisines d'Alain Chapel et Pierre Gagnaire, il ouvrira son premier établissement au Puy-en-Velay et obtiendra rapidement une première étoile pour la qualité de sa cuisine. Désormais, c'est à Paris qu'on le retrouve, derrière les fourneaux de son restaurant Anicia, où il propose une cuisine moderne élaborée à partir des produits marqueurs de sa région de coeur. 

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