If you love French cooking and Impressionist painting, you’ll love our series of half-day workshops, with a different artist featured in each session.
Recreate dishes straight from the recipe collections of the French Impressionist painters and, while you cook, learn more about their life and works. Price includes short visual presentation, glass of wine, all fresh ingredients and recipes.
You’ll explore French Impressionism, and celebrate the good life so joyously captured by the Impressionists, with hands-on cooking classes led by a professional chef and an art historian. Join one workshop or all four over the course of the year—once you’ve done one, you’ll be sure to want to do more! This year’s series includes all-new material and new artists after previous year’s very popular sell-out workshops.
Book all 4 classes & save 20%. For this deal, please email email@example.com for promo code.
June 29: Claude Monet: In this workshop, we’ll explore dining at Giverny, with recipes from Claude Monet’s Normandy cooking journals. We’ll replicate Monet’s favourite creamy eggs and mushroom dish, a garden salad with edible flowers, and an apple tart based on Monet’s painting La Galette.
September 7: Vincent Van Gogh. Learn how to cook two dishes Van Gogh ate while living at the Auberge Ravoux at the end of his life. We’ll make a roast, stuffed, rolled lamb dish as a main, an easy but impressive dish that looks great on the plate. And for dessert, chocolate rum truffles.
October 19: Toulouse Lautrec. One of Lautrec’s favourite hang-outs was the Moulin de la Galette, a popular restaurant-cabaret in a windmill in Montmartre where he painted some of his most well-known works. Van Gogh, Pissarro and Renoir also painted the Moulin de la Galette! The Moulin specialised in serving both savoury and sweet galettes made from the flour milled on-site in the moulin. Today’s dishes recreate a savoury mushroom and bacon galette and a sweet pear galette.
November 9: Paul Cezanne. Learn how to make dishes inspired by Cézanne’s native Aix en Provence. Provencal goat’s cheese and vegetable tart followed by an easy but visually stunning almond tuile and fresh berry and cream stack.
Ts&Cs: Upon full payment, we'll confirm bookings via email. We will not be able to offer refunds. If you are unable to attend you may transfer your ticket to another person in your place.
We reserve the right to cancel or postpone classes. In this case a full refund is provided or you will be invited to transfer to another class.