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I propose you here cooking classes in my workshop in Porte des Lilas! Do not hesitate to contact me for any request for private lessons, lessons for company committees or renting the place to do your own lessons.
Sunday June 12 at 2pm : Thai cooking 1 ! An afternoon in the kitchen to discover the key ingredients of Thai cuisine. We will make the green curry paste together from fresh ingredients. Then you will each make a green curry with Thai chicken and eggplant, an irresistible cashew chicken and see the making of Tom Kah Gai, the famous coconut milk soup. Registration HERE !
Saturday June 25 at 2pm : Thai cooking 2 Here is the second Thai cooking class with a very tempting menu ! This time, we will see the noodle dishes of this fabulous country. Each student will make two dishes (pad thai and pad see ew) and will leave with three recipes in masterclass: si-io dam wan sauce, but also kao tang nah tang (fried rice cakes with satay sauce) and the famous dessert: mango sticky rice! Registration HERE !
Sunday June 26 at 2pm: Brazilian cuisine! During this 3h30 course, we will make and taste Brazilian cheese bread. Then we will make the typical dish of Bahia, the moqueca with shrimps and coconut milk. We will also see how to make delicious empadas, small pies rich in butter and creamy chicken. A real delight! We will finish with a quick demonstration of tapiocas, those little magic pancakes made with manioc starch. Registration HERE !
Saturday 1st and Sunday 2nd October: Chocolate Madness Workshop! This two-day course is unique in France. We will indeed see the manufacture of the bean to the tablet. The dark, milk and white chocolate will be made live and together. We will make homemade Nutella, pralines, but we will also learn more about cocoa butter and its tempering. We will start this course on Saturday morning around a hot chocolate and learn all the secrets of chocolate: roasting, crushing, winnowing and conching … My book “I make my own chocolate” published by Solar and prefaced by Christophe Michalak, will also be offered during this workshop! Registration HERE !
See registration details below.
Payment is made in advance by credit card online on my website atelier-stagingapp15670.cloudwayssites.com. Do not hesitate to ask me for private lessons from 1 to 5 students.
To register, click on the following link: https: //www.atelier-stagingapp15670.cloudwayssites.com/les-cours/
The workshop is located in Les Lilas, 4 minutes walk from the metro “Mairie des Lilas” on line 11 (15 minutes door to door from République).
For this new adventure, partners followed me and allowed me to make this dream come true. KitchenAid was the first to provide me with all the necessary equipment. We will work with gas, hood, steam oven, Twelix oven, microwave oven, food processors, utensils, pots and pans of the brand.
The place is even from September, a permanent KitchenAid showroom in France!
If you are a blogger and dream of teaching your readers, I rent the workshop at a special blog rate. All materials are available (an empty fridge/freezer is dedicated to workshops) and you can accommodate your students (up to 10 or 12 depending on what you do as a class) in a 100m2 space. Contact me at contact@stagingapp15670.cloudwayssites.com for pricing and to arrange a visit.
To learn more, go to my workshop website: www.atelier-stagingapp15670.cloudwayssites.com
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You are now over 50,000 following me on Instagram and over 138,000 on Facebook! So thank you, thank you, thank you to all of you! And if you don’t follow me yet, it’s this way: instagram.com/lacuisinedebernard facebook.com/lacuisinedebernard
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My new book, simply entitled “La cuisine de Bernard”, published by Flammarion, will be released on October 20th and is already available for pre-order at your local bookstore, or on all online book selling platforms. WARNING, this is a best-of, a selection of my first 4 books (Mes desserts, Mon grain de sel, Je n’en ferai qu’une bouchée and Végéterrien) with 30 new recipes! This is my first book that includes everything I like, starters, main courses and desserts on almost 400 pages at 24,90€.
And for your information, it’s Flammarion who wanted me to be on the cover! ????
If you already have one of my first 4 books (out of the 6, because there is also “I make my own chocolate” and “Scandalously Decadent”), you will find some of the recipes already published. So I tell you again and again, that you will have duplicates. This book will appeal to those who have only one or none of my books. I greedily chose 150 delights from these books, then added 30 unpublished ones. I let you discover below the index of the recipes, as well as some pages of the book.
Recently, an event around pork meat was organized in my workshop with the finalist of Top Chef, Alexia Duchêne, Julien from French Naked Chef and myself. Everyone was able to draw a few people via a game on our networks (everyone had to have a Covid test or be vaccinated to cook and eat together). Thank you to Let’s Talk About Pork for this lunch where we made a filet mignon, chanterelles, fresh cherries and creamy alfalfa sauce, Alexia’s top recipe!
Alexia, Julien and I each had our own team! With the same ingredients and the same recipe, the result was always different!
The recipe was really successful and we all loved the flavors.
The presentations are different, but in the end, everything was devoured. I wasn’t sure how the cherry and chanterelle mixture would turn out, but it was a delight.
The instagram pages of:
Alexia Duchêne HERE
Julien from French Naked Chef HERE
Letstalkabouteupork THERE
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I’ll be waiting for you on Monday July 5th at 7pm on my Facebook page HERE, for two delicious Taiwanese recipes, in collaboration with theTaiwan Tourism Office. I’ll be making a Lu Rou Fan, which is a spicy braised pork dish served with rice, and a crispy popcorn chicken with Thai basil and Szechuan pepper. The recipes will then be posted in step-by-step on the blog with the video replay!
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It is with great joy that I have just learned that I have won the prestigious Grand Prix Brillat-Savarin du livre gourmand, this Saturday, June 26, 2021, awarded by the jury for my book “Scandalously Decadent” published by Flammarion! Thanks to the president of the Nantua book fair, Michel Godet, and to Florence Aubenas, godmother of this 2021 edition! I am so happy! I share this award with Claire Curt, talented photographer and friend, Ryma my editor at Flammarion (and friend too!!) and Simone my press officer at Flammarion too. My book is still available at your favorite bookstore!
In collaboration with KitchenAid, with whom I have been working for years, I present you the new Cook Processor with integrated scale! Two videos: a first one with two recipes never seen before on the blog:
- Creamy coconut milk pasta with shrimp and coriander
- Babka with Grand Marnier and almonds
A second with the features of the machine and its presentation!
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Hello to all! I’m not leaving, but I will post a little less. I’ve been working hard on the next book that will be released in November of this year and it’s going to be rich ! As a result, I have a little less energy and I’m going to take a break in July. I may post a recipe anyway. You have more than 1000 articles to consult on my cooking blog.
See you soon!
Bernard
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My 5th book was released on March 19th and is prefaced by Christophe Michalak. It is always with as much passion and joy that I want to make you discover it. I am published for this one by Solar, even if I also stay with Flammarion, for the 6th one which will be released next November! You may have seen my chocolate workshops and homemade chocolate plates if you follow me on instagram(my account HERE!)? If so, you won’t be surprised to see that the theme of my latest baby is chocolate! On 160 pages, I tell you everything to be able to make it at home from the bean to the bar, in all its forms: dark chocolate, milk chocolate, white chocolate, vegan milk chocolate, without sugar, with green tea, with raspberries, and even chocolate without chocolate but with coffee! But also chocolates filled with praline and hazelnut or pistachio spreads, including homemade Nutella and even gianduia! Of course I explain everything about tempering, suggesting several methods at each step, depending on your equipment. I have developed two almost magical formulas to make all the chocolates in the world. Just put in what you like and the recipe comes out. Finally, I give you a lot of recipes of tablets, and desserts (cookies, madeleines, millefeuille, canelés, hot chocolate etc.)…
There are three parts to the book:
- 1-Everything you need to know to make your own chocolate
- 2-Recipes for bars and filled chocolates, spreads
- 3-The recipes of desserts with chocolate
With this book you will be able to make homemade chocolate from the bean to the bar, but also to make bars without having to make your own chocolate, using branded chocolate, because you will know everything about tempering. I wanted it to be as complete as possible! All this in a beautiful book put in pictures by Claire Curt and prefaced by Christophe Michalak himself! I invite you to discover more below!
You can order it at your bookstore or on the following platforms: (click for a direct link!). It is priced at 15,95€ and will be delivered to you starting March 19, 2020!
I put you some pages of the book including the preface and visuals of the three parts of the book.
Here’s the continuation of the homemade chocolate videos, this time with tempering to get a shiny, brittle chocolate. I suggest two methods: tablage and tempering with mycryo cocoa butter. To you the beautiful shelves! Check out the video below and find them all in the “homemade chocolate” tab in the blog menu!
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