Cooking workshops: learn how to cook good, cheap and healthy food

After studying applied arts, Tania Zaoui worked in a communications agency in the world of gastronomy and for the press and publishing industry as a culinary designer. Today, she teaches visual arts, ceramics and cooking.

She invites international students to discover traditional French and vegetarian cuisine through the preparation of a complete dinner (starter, main course, dessert).

This term, students will discover the cuisine of the Nice region: tians, ratatouille, pissaladière, pain bagnat, salade niçoise and tarte au citron meringuée. They’ll cook together, taste the recipes and share a cheese platter and dessert on the spot. At the end of the workshop, they’ll leave with a doggy bag.

It’s an opportunity to discover new foods and learn how to prepare them as a group, so that you’re freer to create attractive dishes at home, using few, inexpensive, seasonal ingredients.

Free workshops on registration

As space is limited, you can only register for one of the following workshops:

 

• Group 1: Tuesday, November 5, 5:30 to 8 p.m.
• Group 2: Thursday, November 7, 5.30 pm to 8 pm
• Group 3: Tuesday, November 12, 5.30 pm to 8 pm
• Group 4: Thursday, November 14, 5.30 – 8 pm

SOLD OUT

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Workshops financed by the CVEC.