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      This Saturday 28th February we are running a Kids can cook...Pizza! For ages 7+

      Children will spend 90minutes in the Kitchen with our lovely Cook Julia and learn to create 3 delicious recipes of:

      • Fresh lemonade
      • Classic Italian pizza
      • Focaccia

      After the class they can relax and eat what they have made exchange cooking tips with eachother, lots of fun and laughter!

      We are running a special promotion for this class, book for 2 or more children and get 10% off!

      Hope to see you soon!

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      The best part of my job is speaking to customers (I can be a bit of a chatter box) and building relationships. I was very pleased to recieve this lovely email which has made us all very proud to be part of L'atelier des Chefs.

      
      
      

      "My daughter, Tessa, and her friend, Tom recently attended your Cook, Eat and Run Day (6th Feb.). I just want to express my thanks for the wonderful time you gave them. It was their first time to London on their own and the weather was atrocious, so you can imagine , we were a little anxious! But the reception you gave them was so warm and friendly and the cooking was so interesting and enjoyable that I am not exaggerating when I say that you made their day. So once again thank you very much for everything, One grateful mum, Carolyn."

      (Read 1523 times)

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      We are thrilled to announce the opening of L’atelier des Chefs DUBAI located within the renowned Le Méridien hotel

      
      
      

      Over the last four years we have launched several L’atelier des chefs units in France, Belgium and the UK. This year L'atelier des Chefs will open its doors in Le Meridien hotel Dubai on March 2nd 2009. As is all our L'atelier des Chefs units you will be able to take part in cookery classes from 30 minutes to two hours. Booking is simple and just a click away on www.atelierdeschefsdubai.com .

      Moreover, we will be happy to organise private functions including team building activities, birthday parties, hen parties and more…from groups of 12 to 50 people in just one click on http://www.atelierdeschefsdubai.com/default.aspx?sp=7 L'atelier des Chefs in Dubai can be found in Le Meridien hotel already well known for its high quality restaurants.

      How to find L'atelier des Chefs...

      
      
      

      Let’s talk about the team who will welcome you at L’atelier des Chefs Dubai! Our Chef Gregory who will be in charge of the kitchen was born in Strasbourg, France and has worked in famous restaurants worldwide. Our front of house manager is Baptiste and he will be happy to welcome you on arrival. We are really looking forward to meeting you on 2 March at L’atelier des Chefs within Le Méridien hotel Dubai located on Airport Road, Al Garhoud, Dubai. See you soon to cook, eat and enjoy!

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      Today I have a craving for my mum's arepas however she is away on holiday so I have found a recipe which sounds similar.

      Arepas are a traditional dish from Colombia and Venezuela most commonly eaten for breakfast or as a lunch time snack.

      Ingredients

      • 600ml/20fl.oz.. Warm Water
      • ½ teasp Salt
      • 450g/1lb Masa Harina Flour
      • Oil for shallow frying

      Method

      1. Preheat the oven to 200C, 400F, Gas Mark 6.

      2. Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough. Leave to stand for 5 minutes.

      3. Knead the dough for a couple of minutes then form into 8 balls. Flatten with the palm of your hand so they measure about 7.5cm/3-inches in diameter and are about 18mm/¾-inch thick.

      4. Heat a little oil in a large frying pan, add the arepas and cook for 3-4 minutes on each side until crisp and golden, turning 3 or four times.

      5. Remove them from the pan and drain on kitchen paper then transfer to a baking sheet and bake in the oven for about 15 minutes.

      6. To serve – serve the arepas warm you can add butter or chesse, and my favourite is avocado mixed with tomatoes and onions delicioso

      If you have a go let me know how it goes...

      Becky

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      12
      Feb 09

      As you know here at L'atelier des Chefs we have a boutique selling all the cooking equipment that we use, as well as some of the ingredients. In the last couple of days we have had numerous amounts of men franticly looking for gift ideas for their loved ones. So if you are stuck for ideas here are a couple of suggestions that may help:

      For Her:- Chocolate fondue set - Small cocottes Le Creuset (available in a variety of colours) - Silicone oven gloves ( available in Red & Turquoise) - Macaroon kit - tea tube and small moulds for tea cups

      For Him:- Spherification kit 30-40% OFF - Knives - Apron

      (Read 1383 times)

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      Valentine's Day is a bit like marmite in the sense that people either love it or hate it!

      Valentine's Day is a holiday celebrated on 14th February by many people throughout the world. In the West, it is the traditional day on which lovers express their love for each other. The holiday is named after two among the numerous Early Christian martyrs named Valentine.

      It is a unique occasion to make a nice dinner and cook something tasty and elaborate for your beloved. However I also think it is a great excuse to get together with friends and laugh about relationships whether your in one or not, so whether its a romantic meal for two or some homemade brownies with a pizza enjoy it with a nice cocktail...

      
      
      

      Strawberry Daiquiri

                  
      
      
      
      
      

      Ingredients:

      2 oz light rum, 1 oz lime juice, 1/2 oz triple sec, 1/2 tsp superfine sugar, 1 cup ice, 5 strawberries.

      Garnish: strawberry

      Mix all ingredients in a blender until smooth. Pour into a tall glass and garnish with strawberry. If you dont fancy strawberry you can swap it for another fruit such as banana or mango..

      (Read 2016 times)

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      Tuesday 24th February L'atelier des Chefs will be holding a special Kids can cook class making yummy pancakes.

      The class will be 90mins long for children aged 7+ and the menu will include pancakes panckes and brussel sprouts only joking only pancakes!

      The class will be on our website from Monday 9th February

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      Well done Albee! Albee took a Macaroon class with us this month and has sent us a photo of the macaroons she made on Saturday, they look really delicious!!!

      If anyone else has photos of the dishes they have made after a class please send them in and I would love to proudly put them on our blog

      (Read 1778 times)

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      Chocolate Vacherin served in an ovenproof glass with a pear emulsion

      
      
      

      Ingredients for 6 people

      For the chocolate mousse : 6 whole eggs, 200 g of Chocolate (min 70% cocoa), 60 g of Caster sugar, 80 g of Unsalted butter

      For the siphon : 4 leaves of gelatine, 50 ml of Milk , 100 g of Caster sugar, 250 ml of pear nectar

      For the meringue: 3 whole eggs, 90g of Caster sugar, 90 g of ice sugar

      
      
      
      
      
      
      

      Recipe

      For the mousse : Melt the chocolate and the butter in a bain marie or in the micro-wave. Whip the egg whites with an electric whisk until stiff, add the sugar to tighten the whites. Gently add 1/3 of the egg whites to the chocolate, then add the rest. Put everything into the ovenproof glasses using a pastry bag. Keep in a cool place.

      For the meringue : Start to whip the egg whites with half of the caster sugar, when the 3/4 have been completed, add the other half and complete (you can add a few drops of lemon juice). Add sieved icing sugar, poach into 'fingers'. Let it dry in the oven for at least 1 to 2 hour at 100°C , time can vary according to the size.

      For the siphon (for this part you have to use a sauce and mousse dispenser) : soften the gelatine in cold water. Boil 20 cl of water with 100 g of sugar. Then add the gelatine to dissolve it completely. Then tip in the pear nectar and the milk. Transfer in the siphon and gas.

      Reserve in the fridge.

      Place the pear emulsion on the chocolate mousse, then place a meringue stick on top of it.

      
      
      
      
      
      

      a tip from the Chef

      You can make the siphon with a different type of juice, apple juice for instance. Add 16 g of gelling agent per litre of preparation.

      
      
      
      
      
      
      
      
      
      
      
      
      
      

      If you want to learn more about making chocolate dishes why not come to our 'Become a Chocolate Guru' class this friday 30th January at 3pm. In this 2 hour class you will make:

      • Florentines with caramelised fruit
      • Chocolate soufflé with a caramelised pear stuffing
      • Chocolate and mild pepper macaroons
      • Caramel chocolate truffles

      (Read 1387 times)

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