Online cooking class: Saturday 29 March 10.30am - Eggs in Meurette sauce - the recipe of legendary chef Bernard Loiseau
Bernard Loiseau was a pioneering figure in French gastronomy, known for his passion, precision, and unwavering commitment to excellence. A disciple of traditional French techniques, Loiseau was also a visionary who brought his own innovative flair to the kitchen, combining bold flavours with refined presentations. His restaurant, La Côte d'Or in Saulieu, became a sanctuary for food lovers, earning three Michelin stars and international acclaim. Loiseau’s approach to cooking was deeply rooted in the concept of terroir, with a focus on showcasing the very best ingredients from the Burgundy region. His iconic dishes, like his pâté en croûte and poulet de Bresse, are still celebrated today for their perfect balance of flavours and textures. Bernard Loiseau’s dedication to his craft, his ability to blend tradition with creativity, and his relentless pursuit of perfection made him one of the most revered chefs of his generation, leaving an enduring legacy in the world of haute cuisine.
Bernard Loiseau's Œufs en Meurette is a dish that beautifully embodies his deep connection to the traditions of Burgundy while showcasing his exceptional skill as a chef. Œufs en Meurette (eggs in Meurette sauce) is a classic Burgundian recipe, a stunning example of Loiseau's ability to take a rustic, regional French recipe and transform it into something extraordinary—delicately layered with flavours and elevated by his culinary precision. This dish remains a tribute to his mastery of balancing the simple and the refined, a hallmark of his approach to French haute cuisine.
Instructions for Our Online Cooking Class:
Purchase Your Ticket: Begin by securing your spot for the class by purchasing a ticket through our website on this page.
Receive Class Details: After you’ve booked your ticket, we will send you a confirmation email with a Zoom link for the class, along with a list of the cooking materials and ingredients you’ll need to gather before the class begins.
Prepare Your Ingredients and Equipment: On the day of the class, please make sure your kitchen table is set up with all the ingredients and materials listed in the email. Have everything ready and within reach so you can follow along easily.
Join the Class: Log in to Zoom at the scheduled time and get ready to cook with us. Together, we’ll cook from scratch, step-by-step, and you’ll have a beautiful, finished dish ready to enjoy by the end of the session.
Bernard Loiseau was a pioneering figure in French gastronomy, known for his passion, precision, and unwavering commitment to excellence. A disciple of traditional French techniques, Loiseau was also a visionary who brought his own innovative flair to the kitchen, combining bold flavours with refined presentations. His restaurant, La Côte d'Or in Saulieu, became a sanctuary for food lovers, earning three Michelin stars and international acclaim. Loiseau’s approach to cooking was deeply rooted in the concept of terroir, with a focus on showcasing the very best ingredients from the Burgundy region. His iconic dishes, like his pâté en croûte and poulet de Bresse, are still celebrated today for their perfect balance of flavours and textures. Bernard Loiseau’s dedication to his craft, his ability to blend tradition with creativity, and his relentless pursuit of perfection made him one of the most revered chefs of his generation, leaving an enduring legacy in the world of haute cuisine.
Bernard Loiseau's Œufs en Meurette is a dish that beautifully embodies his deep connection to the traditions of Burgundy while showcasing his exceptional skill as a chef. Œufs en Meurette (eggs in Meurette sauce) is a classic Burgundian recipe, a stunning example of Loiseau's ability to take a rustic, regional French recipe and transform it into something extraordinary—delicately layered with flavours and elevated by his culinary precision. This dish remains a tribute to his mastery of balancing the simple and the refined, a hallmark of his approach to French haute cuisine.
Instructions for Our Online Cooking Class:
Purchase Your Ticket: Begin by securing your spot for the class by purchasing a ticket through our website on this page.
Receive Class Details: After you’ve booked your ticket, we will send you a confirmation email with a Zoom link for the class, along with a list of the cooking materials and ingredients you’ll need to gather before the class begins.
Prepare Your Ingredients and Equipment: On the day of the class, please make sure your kitchen table is set up with all the ingredients and materials listed in the email. Have everything ready and within reach so you can follow along easily.
Join the Class: Log in to Zoom at the scheduled time and get ready to cook with us. Together, we’ll cook from scratch, step-by-step, and you’ll have a beautiful, finished dish ready to enjoy by the end of the session.
Bernard Loiseau was a pioneering figure in French gastronomy, known for his passion, precision, and unwavering commitment to excellence. A disciple of traditional French techniques, Loiseau was also a visionary who brought his own innovative flair to the kitchen, combining bold flavours with refined presentations. His restaurant, La Côte d'Or in Saulieu, became a sanctuary for food lovers, earning three Michelin stars and international acclaim. Loiseau’s approach to cooking was deeply rooted in the concept of terroir, with a focus on showcasing the very best ingredients from the Burgundy region. His iconic dishes, like his pâté en croûte and poulet de Bresse, are still celebrated today for their perfect balance of flavours and textures. Bernard Loiseau’s dedication to his craft, his ability to blend tradition with creativity, and his relentless pursuit of perfection made him one of the most revered chefs of his generation, leaving an enduring legacy in the world of haute cuisine.
Bernard Loiseau's Œufs en Meurette is a dish that beautifully embodies his deep connection to the traditions of Burgundy while showcasing his exceptional skill as a chef. Œufs en Meurette (eggs in Meurette sauce) is a classic Burgundian recipe, a stunning example of Loiseau's ability to take a rustic, regional French recipe and transform it into something extraordinary—delicately layered with flavours and elevated by his culinary precision. This dish remains a tribute to his mastery of balancing the simple and the refined, a hallmark of his approach to French haute cuisine.
Instructions for Our Online Cooking Class:
Purchase Your Ticket: Begin by securing your spot for the class by purchasing a ticket through our website on this page.
Receive Class Details: After you’ve booked your ticket, we will send you a confirmation email with a Zoom link for the class, along with a list of the cooking materials and ingredients you’ll need to gather before the class begins.
Prepare Your Ingredients and Equipment: On the day of the class, please make sure your kitchen table is set up with all the ingredients and materials listed in the email. Have everything ready and within reach so you can follow along easily.
Join the Class: Log in to Zoom at the scheduled time and get ready to cook with us. Together, we’ll cook from scratch, step-by-step, and you’ll have a beautiful, finished dish ready to enjoy by the end of the session.