In the organizer's words:

If you don't want to eat exclusively from the industry or local restaurants, use this cooking course as culinary self-defense. The menu is prepared by all participants themselves, and they take home their own vinaigrette in a jar, as well as the pesto.

In between, the cooking students knead a pasta dough, roll it out and cut the pasta without a machine, bread the veal escalope and prepare the crumble and vanilla sauce for the dessert.

The participants set the table themselves. Between courses, there is a small wine school and those who wish bring a knife from home that can be sharpened during the course.

All our courses include drinks - aperitif, water, soft drinks, beer, wines - the menu, the host and a loaner chef's apron.