We have 2 halls to organize our courses:
Our premises were originally an old wine press that we have transformed in Contemporary kitchen suited and equipped specifically for the organization of our culinary workshops.
Our biggest wish is that you feel at home and not in a professional kitchen.
We also have an adjacent cellar to offer you a space with a total capacity of 40 seats.
Whether it is for a seminar, a conference, we have a Wi-Fi/Wireless access, a beamer and audio system to meet your needs.
Please visit below our premises a virtual way
Various articles published in the 24Heures newspaper and a contest with their collaboration.
Article in the PME Magazine of July 2011 on the various regional companies offering cooking courses such as ours.
Luxes par Bilan
Christmas goodies and gifts. Article in the Luxes by Bilan in November 2009.
Listing in the guide Loisirs.ch for family entertainment and regional activities.
Article in a culinary Russian magazine in November 2009 for a seminar organized by the Hotel Management School of Glion. We confess did not understand much about the text.
Le Matin Bleu
Article in the Le Matin Bleu newspaper on our free recipes, May 2009.
Two articles published in the L’Illustré Magazine on our courses and the launch of our recipes on iphone andsmartphone.
Migros Magazine article from February 2010 on the success of cooking classes in Suisse Romande.
Le Matin Dimanche
Full page supplement in the Le Matin Dimanche in May 2011 on the transmission of knowledge.
Articles in the 20 minutes for singles cooking class.
Tribune de Genève
Concours in collaboration with the Tribune de Genève to win free gift certificates.
Article in Femina Magazine in January 2010 on our sushi and maki cooking class.
Article published in February 2010 in Profil Femme Magazine on our mobilephone free cooking recipes.
Isabelle Falconnier article on the supposed sex appeal of men who cook, here is an article that makes us awfullyhappy.
Article from Annik Jeanmairet, the famous culinary journalist of the Swiss Televison. She asked us to suggest a Christmas menu in 2008. Recipe available in French.
Gregory, mais il préfère que vous l’appeliez Greg, a 14 ans d’expérience dans la cuisine gastronomique et de brasserie traditionnelle. Il a notamment travaillé comme Chef pâtissier chez Carlo Crisci au Cerf de Cossonay ainsi qu’au Foraging Quail de Brisbane, en Australie.
Antony a dirigé durant 4 ans les cuisines de La Station des Sens à Vevey.