LE 27

Gilles Dugognon likes to share his know-how. The head of 27 gives cooking courses at the Table du Couvent, which he also directs. It does not take more than 12 students at a time to properly supervise each. At its side we learn basic pasta or the realization of the macaroons, the secrets of the bites or verrines that accompany the cocktails, the cooking of lobster, the classic desserts or the various soups. But it also teaches the subtleties of cooking wood or réalisation. Achievements can be eaten on site or lost at the request of the trainees.