The culinary orchestra : the cooking workshop . For all, from 3 years old

Giant cooking workshop at the Cité des Sciences et de l'Industrie
December 4 and 5, 2021
for all, from 3 years old

WE LOVE : an original, warm and friendly event
AGE For all, from 3 years old (workshops for the little ones and workshops for the older ones)
PRICES From 12? to 18?
DATES December 4 and 5, 2021
HOURS at 10:00 a.m. and 2:00 p.m. for children; at 11:30 a.m. and 4:00 p.m. for older children
DURATION 45 minutes for children and 1h30 for adults
PLACE Cité des Sciences et de l'Industrie (Paris 19ème)

The Culinary Orchestra, the XXL version of the cooking class with great chefs

4 workshops with renowned chefs: Alessandra Montagne, Chloé Charles, Fabrizio Cosso and Anto Cocagne
On stage, each chef, filmed and equipped with a microphone, prepares his recipe live, step by step, for an hour and a half
Indoor, 250 participants, placed at workstations, follow it to the letter in order to obtain a delicious food that they will taste on the spot

The youngest, from 3 years old, During 45-minute workshops designed for them, they will be able to familiarize themselves with seasonal cuisine, concoct generous and gourmet dishes, and above all... treat their taste buds!

This event is to be discovered in parallel with the new exhibition Banquetwhich honors the multiple pleasures of gastronomy

? RECIPES OF THE LITTLE WORKSHOPS (from 3 years old)
Accompanied by an adult and a chef, the children cook sweet and savory recipes to learn the basics of local and eco-responsible cooking while having fun.

Saturday at 10am
The tandoori sandwich patty
Saturday at 2pm
Pancakes with the famous salted butter caramel
Sunday at 10am
The stuffed Villette baguette
Sunday at 2pm
Autumn fruit roll with homemade spread

? LARGE FORMAT WORKSHOP RECIPES (all audiences from 11 years old)
Four guest chefs supervise nearly 250 participants, placed at different workstations:
how to handle pots, pans and knives to make amazing, original and festive recipes created for the occasion with simple products

Saturday at 11:30 am with the chef Alessandra Montagne
Seasonal vegetable curry
Saturday at 4pm with chef Chloé Charles
Okonomiyaki with grated celeriac, onion and Nori seaweed, hazelnut celeriac puree
virgin apples, chervil roots, hazelnuts and Nori seaweed, marinated mushrooms
Sunday at 11:30 am with Chef Fabrizio Cosso
Mushroom risotto, cacio and pepe
Sunday at 4pm with the chef Anto Cocagne
Roasted pineapple with spices and pan-fried cassava crumble