Work with fresh, seasonal produce while offering a generous, modern and refined cuisine in its presentation. How do you go from bistro to « Bistronomic Cooking » ?

Learn the essential rules of bistronomic cooking (produce, cooking, presentation).

Duration: 3 days-21 hours

Dates: Contact us.

Number of participants: 6 to 10

Requirements: Experience in the world of culinary arts.

Price: €1,450 including VAT-€1,208.33 excluding VAT

Expected outcomes

Master the essentials of traditional bistro cooking to offer your customers a bistronomic food experience; modern and revisited bistro cooking inspired by gourmet dishes.

Target audience

This programme is designed for kitchen managers, chefs, line chefs, and commis chefs.
Programme provided in French only.



  • Choosing products and creating a bistronomic menu: giving meaning and identity to each dish
  • Organizing one’s work and/or that of their team, based on their environment and constraints
  • Performing various appropriate cooking methods: slow cooking, cooking at the right temperature, simmering, braising…
  • Preparing juices and sauces following the rules of the art
  • Plating the dishes and preparations in a bistronomic manner