For curious food lovers and professionals on the move
Cooking & Haute Pastry, Within Everyone’s Reach
In Saumur, Loire Valley, France, I offer hands‑on cooking and pastry workshops designed to help you truly understand what you’re doing in the kitchen.
From solid basics to advanced techniques – modern tarts, sauces, seasonal menus or professional coaching – each class is tailored to your level, your goals and your dietary needs.
Workshops can take place at home or in small groups, in French or English, in a demanding yet warm atmosphere.
Our Workshops
Four complementary formats to help you grow in the kitchen – from seasonal menus to pastry, essential techniques and culinary English for professionals.
Beginner • Small group or private format
Pastry
Modern tartes
1 day
You will learn how to craft elegant, balanced, and visually refined tarts that highlight seasonal fruits and aromatic pairings.
Texture work:
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Sablé
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Crémeux
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Compote
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Mousse
Modern finishes:
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Piping
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Glazing
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Natural decorative elements
Flavour pairings:
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Fruits
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Herbs
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Spices
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Chocolate
Each creation is made either as an individual tart or a sharing‑size dessert.
From €150
Beginner • Small group or private format
Basic pastry doughs, 2 days
In just a few hours, you’ll learn how to make the iconic doughs that serve as the base for countless desserts.
You will make:
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Puff pastry — light, crisp, beautifully layered.
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Sweet pastry (pâte sucrée) — tender and perfect for delicate tarts.
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Shortcrust pastry (pâte brisée) — versatile, for sweet or savoury creations.
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Choux pastry — éclairs, cream puffs, profiteroles.
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Sablé Breton — a rich, buttery, structured biscuit.
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Pâte sablée — crumbly, delicate texture.
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Cookie dough — soft or crisp, depending on your preference.
Minimum donation €250
Beginner • Small group or private format
Get saucy,
2 days
You will learn how to prepare — and truly understand — the great classics: stocks, emulsions, reductions, and butter‑based sauces.
Sauces covered:
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White stock, brown stock, fish fumet
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Hollandaise, mayonnaise, béarnaise
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Beurre blanc
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Pepper sauce, marchand de vin
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Sweet‑and‑sour sauce
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Creole sauce
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Ketchup
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BBQ sauce
Each sauce will be paired with a finished dish to highlight its full depth of flavour.
Minimun donation €350
Culinary French for Professionals
Designed for chefs, pastry chefs, and future expatriates, this program helps you gain confidence and ease in professional English — in real conditions, while cooking.
You learn culinary English through hands‑on practice:
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composing and presenting a menu
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explaining a preparation or cooking method
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naming essential ingredients
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communicating with an international chef or brigade
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preparing for an interview in a hotel or restaurant abroad
Each session is fully tailored to your needs, your level, and your goals.
A practical, dynamic learning experience — directly applicable in the kitchen.
From €150
“An exceptional moment. Michel shares his techniques with precision, but always in a very human and generous way.”
SOPHIE D.
A few words from people who have already cooked, learned and shared a meal with Element Cuisine.
What Guests Say
“More than a cooking class, a real journey. You feel his love for products, travel and culture in every detail.”
MARC-ANTOINE L.
How It Works
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Choose your workshop
We talk about your needs
You receive a proposal
We cook together
Explore our cooking and pastry themes, and pick the format that suits you best: solo, small group or private session.
We discuss your expectations, level, dietary preferences and any specific goals, so I can tailor the experience.
You get all the practical details: menu or theme, duration, location, equipment and a clear price indication.
On the day, I come to you (or welcome you on site) for a warm, structured workshop where you can ask all your questions.
Frequently Asked Questions
Everything you need to know to get ready for your workshop.
Where do the workshops take place?
Most workshops take place at your home in Saumur in the Loire Valley. For specific requests or other locations, we can discuss options together.
What equipment do I need to provide?
I bring the main professional equipment: knives, tools and some specific materials. We also use your own kitchen equipment when it makes sense, so you can easily repeat the recipes later.
What level do I need to have?
My workshops adapt to all profiles. From curious beginners to experienced food lovers or professionals in transition, I adjust the pace, level of detail and techniques.
In which languages are the workshops taught?
Workshops can be given in French or English. For mixed groups, I’m used to switching between the two when needed.
Can we privatise a workshop for an event?
Absolutely. It’s a great option for birthdays, team events or special occasions. We define together the theme, duration and menu according to your group.
Can the workshops be adapted to special diets?
Yes, each workshop can be tailored to allergies, intolerances or dietary preferences (vegetarian, gluten-free, etc.). We’ll talk about it in advance so I can design a suitable menu.