Cooking lovers’ course: Tatars and raw passions

The workshop is designed for raw‑food enthusiasts and anyone who enjoys precise knife work, with a strong focus on freshness and balanced seasoning. Through hands‑on cooking, you will learn how to safely prepare raw fish and meat and turn them into refined, restaurant‑style plates. The menu includes tuna tartare, beef tartare, white‑fish ceviche and marinated vegetables, with an emphasis on texture, serving temperature and fine‑tuning flavours. The workshop price (70 €) includes small‑group teaching with experienced chefs, all ingredients, materials and professional equipment, drinks during the class and recipes for all dishes prepared. Places are limited to ensure high‑quality teaching and an individual approach, and the program may be slightly adjusted depending on the availability of fresh ingredients and the chef’s creative inspiration.