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CHIC MENU WITH WINE PAIRINGS
Cocktail lesson on arrival, followed by a chic 3-course menu paired with 3 wines of our sommelier's choice!
- Tony Cocktail
- Quebec Foie gras, brioche crostini, red wine candied onions and caramelized apples |
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
CHIC MENU WITH WINE PAIRINGS
Cocktail lesson on arrival, followed by a chic 3-course menu paired with 3 wines of our sommelier's choice!
- Tony Cocktail
- Quebec Foie gras, brioche crostini, red wine candied onions and caramelized apples |
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
An exceptional product in the spotlight!
DUCK!! Cook this wonderful product in a delicious three-course menu!
- Duck rillettes, raisin and caramelized onions, yellow beetroot salad with grainy mustard
- Duck breast, celery puree, shallot confit with maple syrup, butternut, maple whisky and cranberry sauce |
- French toast with jasmine, salted butter caramel sauce and foie gras nuggets, orange zest |
LE MENU GOURMAND
A comforting evening with friends, 3 course meal !
- Saint-Jaques Scallops, fish stock bechamel and leeks |
- Veal Ossobuco, mushroom risotto à la Piémontaise, white truffle oil |
- White coffee crème brulée, grilled sesame tiles |
PASTRY CLASS
How To Learn How To Make Your Christmas Logs!
- Shortbread (chocolat) |
- Chocolate Ganache |
- Rubis Chocolate macaroon
- Chocolate biscuite
LE BON BRUNCH
Holiday Brunch Special + Welcome Mimosa Workshop!
- Waffle, shredded duck confit, crumbled goat cheese, lamb's lettuce, olive oil and lemon zest |
- Butternut squash soup, cumin sour cream, chives, caramelized pecan nuts, pancetta chips |
- Casserole egg, dippable toasted brioche, sautéed mushroom persillade, Tomme des Demoiselles shavings |
- Tropical smoothie |
- Smoked salmon, leek salad with gribiche sauce with Maille gerkins, country bread toast rub with garlic |
LE BON BRUNCH
Holiday Brunch Special + Welcome Mimosa Workshop!
- Waffle, shredded duck confit, crumbled goat cheese, lamb's lettuce, olive oil and lemon zest |
- Butternut squash soup, cumin sour cream, chives, caramelized pecan nuts, pancetta chips |
- Casserole egg, dippable toasted brioche, sautéed mushroom persillade, Tomme des Demoiselles shavings |
- Tropical smoothie |
- Smoked salmon, leek salad with gribiche sauce with Maille gerkins, country bread toast rub with garlic |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Lemon tart with lime zest |
- Crunchy Korean-style vegetable fritters with Gochujang chilli sauce |
- Crispy Comté cheese sticks, walnut ricotta cream, red onion pickels with grenadine |
- Shrimp in brick pastry, celery and granny smith remoulade, arugula mayonnaise |
- Minute smoked salmon carpaccio, lemon aigrelette, homemade granola and mango vinaigrette |
CUISINE DU MONDE
IZAKAYA: A journey to Japan, the Land of the Rising Sun! An Asian-inspired cocktail awaits you upon arrival!
- Saketini
- Tuna sashimi with ginger-soy sauce and green onion |
- Seasonal vegetable tempura, Ponzu sauce |
- Peking duck with umami, edemame and bok choi with Furikake |
- Grilled octopus, sesame mushrooms, miso broth, garlic oil and chives |
- Matcha tea, white chocolate and almond cookies |
CUISINE DU MONDE
IZAKAYA: A journey to Japan, the Land of the Rising Sun! An Asian-inspired cocktail awaits you upon arrival!
- Saketini
- Tuna sashimi with ginger-soy sauce and green onion |
- Seasonal vegetable tempura, Ponzu sauce |
- Peking duck with umami, edemame and bok choi with Furikake |
- Grilled octopus, sesame mushrooms, miso broth, garlic oil and chives |
- Matcha tea, white chocolate and almond cookies |
CUISINE DU MONDE
Chic Quebec-style tapas!
- Turkey meatball, sweet and sour cranberry sauce, potato gratin |
- Blueberry vinegar trout tartar, croutons, remoulade parsnip salad |
- Duck confit, caramelized onions, Oka cheese on country bread toast |
- Creamy and spicy shrimp salad served in a bun |
- Maple Pudding Chomeur, sherbert, wild berries |
CHIC MENU WITH WINE PAIRINGS
Savor a three-course menu, each dish perfectly paired with a wine thoughtfully selected by our sommeliers.
- Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
- Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |
- Floating islands with pink pralines and salted butter caramel |
AUTHENTICITY OF HOMEMADE
Homemade pizza!! With 1 glass of wine or bubbly !
- Traditional pizza dough |
- Pizza tomato sauce |
- Margherita pizza |
- Marinara pizza |
- Carbonara Pizza |
- All dressed pizza |
AUTHENTICITY OF HOMEMADE
Homemade pizza!! With 1 glass of wine or bubbly !
- Traditional pizza dough |
- Pizza tomato sauce |
- Margherita pizza |
- Marinara pizza |
- Carbonara Pizza |
- All dressed pizza |
LE MENU GOURMAND
host like a chef at home !
- Salmon glazed with dark beer and maple syrup, julienned vegetables with lemon butter |
- Pan seared duck magret, apple cider reduction, wilted spinach and celery root puree |
- Crispy apple millefeuille and fresh raspberries, vanilla ice cream
LE MENU GOURMAND
host like a chef at home !
- Salmon glazed with dark beer and maple syrup, julienned vegetables with lemon butter |
- Pan seared duck magret, apple cider reduction, wilted spinach and celery root puree |
- Crispy apple millefeuille and fresh raspberries, vanilla ice cream
LE MENU GOURMAND
host like a chef at home !
- Beef carpaccio, onion rings, capers, shaved parmesan with a truffle oil and aged balsamic arugula salad |
- Salmon in herb crust, spices and lime, asparagus risotto with roasted hazelnuts, shimeji mushrooms with garlic butter |
- Ateliers et Saveurs dessert poutine |
PASTRY CLASS
How To Learn How To Make Your Christmas Logs!
- Shortbread (chocolat) |
- Chocolate Ganache |
- Rubis Chocolate macaroon
- Chocolate biscuite
PASTRY CLASS
How To Learn How To Make Your Christmas Logs!
- Shortbread (chocolat) |
- Chocolate Ganache |
- Rubis Chocolate macaroon
- Chocolate biscuite
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Mimosa 2.0
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Lemon tart with lime zest |
- Crunchy Korean-style vegetable fritters with Gochujang chilli sauce |
- Crispy Comté cheese sticks, walnut ricotta cream, red onion pickels with grenadine |
- Shrimp in brick pastry, celery and granny smith remoulade, arugula mayonnaise |
- Minute smoked salmon carpaccio, lemon aigrelette, homemade granola and mango vinaigrette |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Lemon tart with lime zest |
- Crunchy Korean-style vegetable fritters with Gochujang chilli sauce |
- Crispy Comté cheese sticks, walnut ricotta cream, red onion pickels with grenadine |
- Shrimp in brick pastry, celery and granny smith remoulade, arugula mayonnaise |
- Minute smoked salmon carpaccio, lemon aigrelette, homemade granola and mango vinaigrette |
FAMOUS FANCY TAPAS
One glass of wine or bubbles offered!
- Dark chocolate Brownies, chocolate ganache mousse |
- Duck breast crostini, caramelized onions and chimichurri with Garrigue herbs |
- Tsukune Japanese chicken skewer with maple soy glaze and green onion |
- Beef and brie mini-burger, sautéed mushrooms, chipotle mayonnaise and shallot confit |
- Leek and potato velouté, sour cream, chives, turmeric croutons |
FAMOUS FANCY TAPAS
A glass of bubbly on arrival!
- Ateliers et Saveurs dessert poutine |
- Duck breast skewers with sumac dates, parsnip mousseline, coffee sauce |
- Mushroom cream, pumpkin seeds, tarragon, balsamic caramel |
- Pan seared foie gras, raisin bread toasts and Calvados onions compote, Granny smith |
- Chicken marinated in miso and maple syrup, crunchy vegetables, toasted sesame |
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Everything you need to know
about our Cooking Classes
Who are Ateliers & Saveurs Cooking Classes for?
Ateliers & Saveurs Cooking Classes are designed for beginners, curious food lovers, passionate home cooks, and anyone looking for a delicious activity. They are equally suitable for couples, friends, families, and colleagues.
How does a Cooking Class work?
A Cooking Class is interactive. Participants cook alongside a professional, with each person completing different steps of the recipes. They discover techniques, tips, and advice before tasting the dishes prepared on-site.
Do I need to know how to cook to participate?
No. You do not need cooking experience to take part in a class. The workshops are accessible and fully guided, with clear explanations at every step.
What types of Cooking Classes are offered?
Ateliers & Saveurs offers several types of Cooking Classes, including international cuisine, tapas, pastry, sushi, themed menus, express lunchtime classes, and more in-depth workshops. Themes vary depending on the schedule, season, and venue.
Do you eat during a Cooking Class?
Yes. The dishes prepared during the class are tasted on-site.
How much does a Cooking Class cost?
The price of a Cooking Class varies depending on the format, duration, menu, venue, and date. The exact price is listed on the class page when you book.
Which Cooking Class should I choose for my first visit?
For a first visit, choose a theme that matches your tastes, such as international cuisine, tapas, pastry, sushi, or an express class.
Can I make the recipes at home after the class?
Yes. The recipes are available in your Customer Area after the class. You can use them to recreate the dishes at home and practise the techniques learned during the workshop.
What is the minimum age for a Cooking Class?
We offer parent-and-child workshops designed for children aged 8 to 12. Children must be accompanied by a participating adult, and one adult may accompany up to three children.
For participants aged 13 and older, our public classes are better suited and offer a wide variety of themes that are sure to appeal to everyone.
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Our teams are at your disposal from monday to friday from 10am to 6pm
