In this cooking class with Chef Thomas Mansfield, each participant will make an individual Wellington, including the puff pastry. The meal will start off with a black salsify and wild garlic soup with vermouth.

The beef Wellington will be accompanied by a Port reduction sauce, sweet potato, Spring vegetables and a typical English seasonal dessert, a rhubarb and apple crumble with crème fraîche and lime. All elements of the menu will be prepared by the participants alongside the chef. 

This menu perfectly combines flavors, generosity and tradition while keeping the cuisine modern and simple and will be ideal for your Easter meal.


| A welcome drink and wine pairing will be offered during the meal during the meal. |


 14 participants 

 All levels

 6pm - 10pm

 169 chf | Meal, ingredients, recipe cards, apron for the class, paired drinks with the dishes & coffee included |




Important informations:

All subscriptions are final.

If you are not able to attend the cooking class for which you have registered, you can send your registration to a third party, under the condition of notifying us in writing info@leslaboratoiresculinaires | no later than 6 hours before the class begins.

Please notify us of any severe food allergies by indicating it during check-out or by writing to us | no later than 10 working days before the date of the chosen class.