It's about Thai(me)!

Thai cuisine is not a single flavour; it is a conversation between four. The defining genius of Thailand’s kitchen tradition is the art of balance: every dish exists at the intersection of sweet, sour, salty, and spicy, adjusted by the cook’s instinct and the ingredients at hand. This workshop teaches you to hear that conversation and join in.

By the end, you will feel comfortable recreating this full three-course Thai menu at home, with the skills, knowledge, and recipes to do it again and again.

You will learn to build a fragrant curry paste from scratch, combining lemongrass, galangal, kaffir lime, chilli, and aromatics that shift in proportion depending on whether the direction is red, green, or yellow. From there, the class moves through the full landscape of Thai flavour: the brightness of fresh herbs and acid, the deep coconut-rich warmth of a slow curry, the contrast between raw and cooked, sharp and sweet. Everything is plant-based, and the cooking draws on a tradition where vegetables, aromatics, and spice have always been the point, not an afterthought.

The class ends as all good Thai meals do: with a sweet treat that anchors the experience in the tropical richness that makes this cuisine so irresistible.

Example menu

• Starter: Pad Tua Ngok (bean sprouts stir-fry) | Tempeh satay skewers
  
• Main: Thai Curry (red, green, or yellow) | Tom Yum soup | Tom Kha soup
  
• Dessert: Mango Sticky Rice | Mango Sago pudding
  

What is provided:

• Apron for the workshop
• All the kitchen equipment
• All the ingredients
• Recipes in printed and digital versions

What to bring:

• Comfortable clothes and shoes
• Leak-proof containers (at least three 1L containers) to take your culinary creations home

Useful info:

• Address: 8 rue Charles Brunellière, 44100 Nantes
• How to get here:
  • Access by tram: stop Chantier Naval
  • Access by road: Directions Google Maps