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Cookery classes in the Loire valley

Learn to cook and perfect Loire Valley delicacies yourself! Head over to professional kitchens where top chefs will reveal to you all the secrets of their Haute Cuisine over the course of a cookery class or gourmet weekend.

Cookery classes and chocolate-making workshops 

Leading chefs will open the doors of their kitchens to you to share their culinary expertise, such as Michelin-starred Rémy Giraud, from the Domaine des Hauts de Loire Hotel and Restaurant in Onzain, near Blois. In this 19th-Century hunting lodge, Rémy will give you a 3-hour class and teach you his special techniques for cooking, blending flavours and presenting dishes. There is even a pastry class held once a month!

At the Max Vauché chocolate factory, in Blois, you can learn the art of chocolate-making. A range of workshops open to all will teach you how to make chocolates from moulds, chocolate rochers, marshmallows and macaroons.

Whether you’re passionate about cooking, a big foodie or just curious, Tours à Table offers a large selection of workshops including everyday or refined cooking, traditional or creative cooking, pastry cooking and oenology. In a convivial atmosphere, the chefs will hand over their tips and tricks to you.

Cooking with a professional chef near Angers and Nantes

Chef Lilian Grimaud proposes cookery classes in Cholet, covering a wide range of themes including Italian cooking, macaroons, lamb, fish and shellfish. 
Alternatively, head towards Angers, to Favre d’Anne, for a class with Chef Pascal Favre d’Anne.

You can also take a cookery class in Domaine de la Bretesche, near Saint-Nazaire, in the Michelin-starred restaurant Le Montaigu where the chef will teach you how to prepare snail cromesquis (snails in batter), lemon-meringue tart, beef cheek comfit and even foie gras. 

If you’re passionate about gastronomic cuisine and oenology, stop by the Manoir de la Boulaie in Haute-Goulaine, near Nantes. Michelin-starred Chef Laurent Saudeau will reveal his expert techniques through a variety of workshops covering Japanese cuisine, asparagus dishes and traditional dishes, while Cyril, the sommelier, will introduce you to oenology.