The joy of indulgence, a feel for the craft, an appreciation of good products, the motivation to learn and a love of shared experiences.
With its challenging cooking seminars, the Traube Tonbach cookery school has become the ideal destination for passionate cooking enthusiasts. Under the direction of head chef Henry Oskar Fried, you work on a culinary theme and prepare a multiple-course meal in our professional high-tech kitchen. The participants will learn and try out the techniques, tricks and standard recipes used in “grande cuisine”. When the cooking is done, they enjoy the fruits of their efforts in a delicious group lunch. Sommelier Stéphane Gass chooses the perfect wine to complement each course.
The courses can only be offered to groups of six people or more. For a
group of eight or more, we are happy to arrange a course on the
themes and dates you wish.
We charge an extra €40 for day classes for participants not staying at the hotel.
Also as part of the accommodation arrangement "time for cooking and enjoying" bookable.
Download a complete list of all dates, themes and prices below:
|19/10/14||Culinary delights/evening in the cookery school||26,-|
|20/10/14||All about cooking with farm duck||170,-|
|21/10/14||Suckling pig, breast of veal, beef shank with Alpirsbach beer||170,-|
|09/11/14||Culinary delights/evening in the cookery school||26,-|
|10/11/14||Cooking class full time- Traditional St Martin’s Goose||180,-|
|11/11/14||Cooking class full time - Variations on goose liver||280,-|
|01/12/14||Cooking class full time - Cooking with goose liver, truffles, oysters, caviar and champagne||360,-|
|02/12/14||Classic cold appetizers for buffets||190,-|