Educate your palate at the Cuisine Corsaire School…

Taste has to be taught. From our tongue to our larynx, there are sensory captors very sensitive to the different tastes, sweet, savoury, bitter, sour, and the Japanese umami. This taste, which goes along with the smell, allows us to appreciate the infinity of flavours that nature offers us. This is why it is important to always enrich our memory of tastes to be able to always appreciate what we savour. A chef, of course, has predispositions for identifying these flavours to later combine them; but he also has to work on maintaining this palette of tastes like a wine-grower or perfume-maker would do… Emmanuel Tessier, who has been my second at the Relais Gourmand *** for many years, imagined informal dinners in which the diners are also spectators. The idea is that you come to the Cuisine Corsaire School and enjoy the dishes Emmanuel just finished in front of you, as if you were in the kitchen of a great restaurant, enjoying his tips to choose the right products and construct your dish. But the most important is that Emmanuel leads you in this education of your taste and solicits your memory and your imagination in this sensory and identity quest. These dinners, for groups up to 8 guests, are real moments of discovery and pleasure.

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