Ecole de cuisine

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School of plant-based, sustainable and local cuisine and patisserie. With 35 years' experience of cooking and pastry-making in high-end hotels and restaurants, including 4 years at Alain Ducasse?s professional training center, Valérie Boisson offers cooking workshops and courses.

Valérie Boisson offers cooking and pastry workshops and courses at her eco-culinary residence, Le Sanglier Hirsute. An ode to eating well, where we cultivate simple recipes and garden the plate so as not to swallow the planet with every bite.
Workshops: from March 2024, on weekends 2 to 4 times a month (Vegetable basket/ sourdough bread/ gluten-free cooking and pastry/ Brenneapas, details and dates on the website). Bed and breakfast on site.