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Chicken and thyme burgers, creamy coleslaw, crispy potatoes


Thyme flavored chicken thighs, creamy coleslaw and halved Fingerling potatoes cooked to perfection.

L'idée déco

You can substitute chicken with almost any other white meat.


Recipe for 4 persons

Chicken burgers

16 Unit(s)
Boneless chicken thigh
4 Sprig(s)
30 Ml
Peanut oil
4 Unit(s)
Burger bun


0.25 Unit(s)
Green cabbage
125 Ml
Hellmann's mayonnaise
3 Ml
15 Ml
White balsamic vinegar


250 Gr
Baby potatoes
0.25 Unit(s)
1 Clove(s)
Crushed garlic
1 Unit(s)
Green onion
  • Butter
  • Salt and pepper
  • Vegetable oil

Preparation time: 30.00 min

Preheat your four at 425.00 °F

  • Preparation

    Cut the Fingerling potatoes in half lengthwise.  Finely chop the chives.  Crush the garlic.  Finely slice the cabbage with the help of a food processor or by hand.

  • Chicken

    In a hot skillet with oil, sear the chicken on both sides for 4-5 minutes.

    Transfer the chicken to a baking sheet, cover with the thyme and then season to taste with salt and pepper.

  • Coleslaw

    Either cut the cabbage by hand or pass it through the food processor until you reach the desired size.  Set aside in a large mixing bowl.  Make the sauce by combining the rest of the ingredients and then pour the sauce on top of the cabbage and mix well.

  • Potatoes

    In a pot, warm the butter and oil.  Place the potatoes flesh side down and let them turn to a nice golden brown, then add the garlic and chopped onions.  Transfer the pot to the oven for 20-25 minutes.

  • Plating

    Toast you burger buns.  Place the baking sheet with the chicken in the oven for 5 minutes, until nice and hot.  Place some coleslaw on one of the sides of the buns and then top with the chicken, then place another helping of coleslaw.  Finish off the dish by topping your burger with the other half bun and garnish with some potatoes on the side.

You can substitute chicken with almost any other white meat.

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