FUGA x Deniau Cooking Class 18.04

An immersive cooking workshop on Saturday, April 18, created and led by Mathilde Deniau, a chef attentive to nature and her environment. Her eco-friendly, seasonal and floral cuisine celebrates simple seasonal produce, with delicate pairings of sweet and savoury flavours.

For the occasion, she takes over the LAB’ FUGA kitchens, at 32 rue de Monceau, Paris 8, for a friendly moment around cooking and produce.

On the programme:

11 AM – Welcome at the LAB’, introduction to the workshop and seasonal produce.

11:15 AM – Class begins in the LAB’, techniques demonstrated, then recipes prepared.

Off to the stoves to make together:

Starter
Leeks vinaigrette, crumbled eggs, hazelnut oil, toasted hazelnuts and fresh herbs.

Main
Chicken ballotine with mushrooms, seasonal vegetable purée and castelfranco.

1:15 PM – Tasting of the dishes, with a glass of wine carefully selected by our sommelier.

2 PM – End of the class, each participant leaves with a recipe card to recreate the dishes at home.

A small-group workshop (12 participants maximum, all levels welcome) to learn simple techniques, cook together and share the meal.

The workshop runs from 11 AM to 2 PM, true to the spirit of LAB’ FUGA: a place dedicated to sharing knowledge and culinary creation.

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