Each class features a complete menu including 3 recipes.
Ingredients are selected according to seasons.
Students in group of 6 to 8 prepare and share a seated luncheon.

French pastry, 2 to 3 recipes will be prepared cumulating with a tasting.

History of Dining,
Floral arrangements, Presentation of 3 tables,
How to serve beverage for all occasions,
The French manners