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.
We also have a new way for guests to try our cookery school. You can learn how to master a particularly challenging dish – like a Black Forest torte – in our three-hour mini-courses.
Download a complete list of all dates, themes and prices below:
|11/03/14||Cooking class full time - Mediterranean cuisine with fish and herbs||170,-|
|21/05/14||Cooking class full time - Spring herbs from the northern Black Forest||160,-|
|16/06/14||Cooking class full time - Duet of green and white asparagus||170,-|
|14/07/14||Cooking class full time - Grilling fish, meat and vegetables||180,-|
|11/08/14||Cooking class full time - Vegetable and fruit carving with Thai finger food||170,-|
|16/09/14||Cooking class full time- Variety of ingredients from local forests||180,-|
|10/11/14||Cooking class full time- Traditional St Martin’s Goose||180,-|
|01/12/14||Cooking class full time - Cooking with goose liver, truffles, oysters, caviar and champagne||360,-|