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      What’s new at L’atelier des Chefs??

      From September to November, we organise sales on a different topic every week. You will be able to enjoy a 10% discount on lots of useful kitchenware!

      So, what’s going on in September? From the 1st to the 6th of September enjoy a 10% discount on the “Top Ten” kitchenware that are at the entrance of our atelier.


      You will discover the schedule of our special offers every Monday on our blog!

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      Last Friday, our fellow cooks cooked a green risotto with asparagus at lunchtime during the "Cook, Eat & Run" class. The risotto was so successful that I decided to enable you to do it at home!

      Fellow this recipe and then impress your friends when you will invite them!


      Ingredients for 6 people:

      • 350 gr of round italian rice
      • 1 onion
      • 5 cl of olive oil
      • 100 gr of parmesan
      • 50 gr of butter
      • 10 cl of white wine
      • 1 bunch of mash salad
      • 18 pieces of green asparaguses
      • 200 gr of rocket salad
      • 15 gr of pine nuts
      • 50 gr parmesan
      • 1 glove garlic


      Preheat the oven to 200 degrees Celsius.

      Grate the parmesan. Place it on a baking tray in rounds. Cook the rounds in the oven for 6 minutes. When they are a nice light brown colour, take them out of the oven and let them cool before taking them off the baking tray.

      Wash and peel the asparagus and break off the stalks. Cut them in small slices. Keep the spears of the asparagus whole.

      Peel the onion and cut them in small cubes. Fry them in a pan with the olive oil. Once transparent, add the risotto rice and stir well. When the grains of the risotto are transparent, deglaze with the white wine.

      Mix the rocket, olive oil, parmesan and the garlic to a smooth texture in a blender. Mix it with the risotto.

      The rice needs to be cooked for about 18 minutes, adding water gradually while stirring frequently until it is cooked ‘al dente’. Season the rice with the parmesan and butter.

      Serve the risotto in a deep plate with a parmesan crisp on the top. Add some leaves of lamb’s lettuce as a garnish.

      And now enjoy!!!

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      If you are an advanced cook and if you want to learn more, you can become a starred Chef by discovering the best recipes and the finest ingredients during a 4 hour-class!

      Once a month we organize a 4 hour-class called “Grande Cuisine Masterclass” on Saturday morning to enable you to learn all the tips of our Chef.

      Our first “Grand cuisine Masterclass” will be on Saturday the 6th of September from 9:30 am to 01:30 pm and you will cook:

      Lobster and celeriac ravioli , 'jus corsé'


      Sea bass fillet, cocotte of poivrade artichokes and pimientos

      Strawberry glass, emulsion of rose champagne


      Caramelised florentines with dried fruit


      Hummmmmmm.... I would like to be able to cook such amazing courses!

      You can book online right now!

      Do not by shy and come to improve your skills, We are waiting for you!

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      Aug 08

      Today, I have helped Baldwin to make delicious mignardises for the coffee: coconut boulders.

      I thought it was quite difficult to do but actually I was impressed to see that it is really easy to cook, it only took 10 minutes. Everybody enjoyed it, so if you come next week I will probably cook some coconut boulders for you again!


      Ingredients for 6 people :

      -120g coconut powder
      -120g sugar
      -2 eggs-whites


      Preheat the oven at 220 (th7) degrees Celsius. Mix the sugar with the coconut powder and the egg whites. Roll balls out of it, but try (...) to make same size balls: they will need to be cooked the same amount of time. Cook them in the oven for 10 minutes.

      Chef’s speciality:

      You can flatten them as well before baking. Like this you can glue them together after baking with a chocolate “ganache”

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      Two of my friends came to London last week-end to visit me and to discover the English capital. I had a look on the weather forecast for the we on Friday and it was so awful that we decided to change our program and to stay indoors!

      That is why we went to L’atelier des Chefs to attend a two-hour class called All About Special Norway on Saturday.

      We cooked Taramasalata and smoked cucumber rolls with sesame as a starter and then 2 main courses: Vanilla infused fillet of cod and ‘maxim’ potatoes and Pan fried fillet of cod ; risotto with pesto.


      It doesn’t look so bad, does it?

      We really had fun!

      I wish it rains next weekend...

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      Like every day, Baldwin prepares a dessert at lunchtime for our fellow cooks. Yesterday Baldwin made a delicious “Tarte Tatin” with ginger and rosemary....hummmmmmm. I enjoyed it so much that I will ask him to do it again!


      When you cook such a dessert the problem is that you spend hours by peeling and coring your apples. But yesterday, thanks to our chef, I discovered a very useful tool: the apple peeler slicer that peels, cores, slices at the same time within 30 seconds! Let’s have a look on this strange machine!


      I find this so fun that I have decided to display it in our atelier to enable you to try it! Fancy an apple?

      (Read 3302 times)

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