Cooking workshop: tapenade, fruits & flowers, pistou, Pan Bagnat

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Cooking workshop: tapenade, fruits & flowers, pistou, Pan Bagnat - Expérience Côte d'Azur

Cooking workshop: tapenade, fruits & flowers, pistou, Pan Bagnat

Bring some sunshine to your team building activities, seminars, incentives, company parties and events!
Our culinary workshops have the aroma of the Southeast. Concocting a tapenade, pan-bagnat, pistou or marrying the region's flowers and fruits with Provencal dishes is a creative activity ideal for team building.

Duration : 2h

Creative activity
Ideal for team-building
4 workshop themes available
Discover the flavours of Provence
Eco-responsible business promoting local products

On the programme

4 themes are offered:

TAPENADE workshop
Our Tapenade workshop is a best-seller for anyone wanting to share a convivial, local experience with guests from all over the world. After an introduction to the olive tree and the different ways in which olives can be used to make oil, olive paste and tapenade, we provide your employees or customers with aprons, mortars and pestles. Let's get to work making a black and/or green olive tapenade! A special moment for participants to get to know each other better, and strengthen ties around an original activity away from the office. The Provençal culinary workshop is enhanced by comments on production methods, Provençal anecdotes and other culinary tips in a convivial atmosphere. A tasting on toast of the tapenades created then closes the animation with the informed comments of a specialist.
The tapenade creation is adaptable to vegetarian or vegan diets.The workshop can be carried out on a table or stand with a "small market" style roof. All sanitary rules are respected and all materials are included.
Atelier FRUITS & FLEURS
After a presentation of the tradition of flowers in the Pays de Grasse on the Côte d'Azur, we tackle their new use in Provencal gastronomy. Equipped with their apron, marble mortars and pestles, participants prepare a dessert based on fruits and flowers that we will have defined together upstream: peach and rose charlotte, belle-Hélène pear revisited with mimosa, for example.During this creative animation, team spirit is reinforced, your employees or customers exchange in a good mood and discover another way of working together. The desserts are then submitted to the collective tasting! A gourmet moment, enhanced by comments on the uses of flowers in cooking.
The choice of recipes is adapted to the seasons. All sanitary rules are respected and all equipment is included.
Workshop PAN BAGNAT
An essential part of Niçoise cuisine, Pan-Bagnat is presented through its history, the origin of its products and its various recipes. While listening to our anecdotes, participantsmake their own Pan-bagnat according to their taste preferences.Preparing vegetables, special bread, seasoning, adjusting ingredients... a creative workshop that strengthens team cohesion, exchanges outside the workplace and facilitates a taste for working together. This is followed by a delicious tasting of Pans-Bagnats made by the participants, accompanied by a cold buffet of Nice specialities. Local desserts and drinks are included for a complete lunch.
The recipe can be adapted to vegetarian or vegan diets.All sanitary rules are respected and all materials are included.
PISTOU Workshop
Between Provençal pistou and Genoese pesto, confusion is common! With this cooking workshop dedicated to real pistou, we offer a presentation of basil, its history and its uses in Provençal gastronomy.While benefiting from our experience on manufacturing methods, product origins and culinary tips, your staff or customers meticulously elaborate appetizer verrines with tomatoes, pistou and breadsticks before finishing with a gourmet decoration with mozzarella balls. It's an opportunity to unite the troops around a common project and share a convivial experience with work colleagues outside the office atmosphere! At the end of this culinary activity, as original as it is tasty, participants can taste their verrines and share their opinions.
The recipe can be adapted to vegetarian or vegan diets.The cooking workshop can be carried out on a table or stand with a "small market" style roof. All sanitary rules are respected and all materials are included.