"IN MAY, DO WHAT YOU LIKE !"
Do you also feel this springy atmosphere, the smell of freshly cut grass, the birds singing, the flowers growing, the first aperitifs on the terrace?
I love this period which announces the beautiful days, the people who smile in the street, those who enjoy the sun on a bench... Well, I look forward to sharing these good vibes with you ;-)
So to add a pinch of happiness to your daily life, here are the (good) news for May and June!
SOURDOUGH & WINE
Following the success of the two Levain & Le Vin events in May (both sold out), I am pleased to propose 2 new dates:
Thursday, June 16 at 6:30 p.m.
where we will prepare delicious sourdough pizzas that we will bake over a wood fire in the old bread oven of Château d'Eclépens in the north of Vaud with the superb wines of François de Coulon and Caroline Jouniaux and the legendary welcome of Daria Tolstoy
Friday, June 17 at 6:30 p.m.
Special Aperitif Dinner
where we will prepare focaccia, pita breads, grissini, tapenade, hummus and my famous sourdough crackers in the magnificent cellar and on the lake view terrace of Jacques and Aurélia Joly in Grandvaux (Lavaux), all accompanied by a commented tasting of their wines
There are only a few workshops left before the end of June, so take advantage of them! Don't worry, I'm preparing the dates for this summer and back to school, especially for the Sourdough Bread workshops which are sold out (except for 1 spot for June 12th! )
Brioche, Babka and "Tresse"
I thought of the greedy that you are and I offer you a 15 % discount on the next 2 Brioches, Babka & Tresse workshops on May 21 and June 11! Come and learn all the techniques to make an airy butter brioche deliciously flavored with vanilla, a gourmet chocolate babka (Russian braid) and the famous Sunday butter "Tresse". All 100% sourdough of course! And yes, you will also taste all that at the end with my delicious homemade cappuccino... Limited to 4 people.
Ciabatta & French Baguette
A classic now to learn the special technique for an airy and crispy French baguette and for a crunchy ciabatta ideal to dip in a little flavoured olive oil as an aperitif...I'm already salivating! We end of course the class with the traditional aperitif accompanied by a well-stocked cold cuts platter and a winegrower's rosé which you will tell me about! Limited to 4 people.
I look forward to meeting you at one of these events!
See you soon,
for Your Own Bread