School Kitchen Gourmets By Institut Lyfe — Local services in Lyon

Wow, Fabulous! This Easter weekend I attended the Lyfe Institute class on Pâté Croûte with Chef Sébastien Mathieu. His full-day class was impeccably organized, animated and tightly paced with interesting and entertaining material from start to finish. The 8 people in class were provided ample opportunity for hands-on in this class, it was great. I was particularly impressed by the chef’s attention to detail, for example, preparing a crystal-clear consommé de volaille from A-Z for the gelatin finishing the pâté croute. His dedication to quality came through in his gestures and explanations, stemming from a rich storied professional path, years working in the kitchens of Daniel Boulud, Troisgros, and more. His advice on how to source the best materials from local purveyors was a priceless addition to the technique. The class covered : pâté croûte, the consommé, a rustic and delicious tourte in feuillétage, with a beurre-manié thickened wine reduction sauce, and a salmon terrine with a citrus and salmon roe seasoned cream – all delicious. The ingredients used in class were of the highest quality, and students got the opportunity to taste everything during a lunch break in the middle of class. I am an independent cooking teacher with 18 years professional experience teaching to English speaking students. Amongst the students that day, there was another professional cook, an absolute beginner mother-son pair, two independently passionate pâté croûte enthusiasts, and a retired couple clearly planning their next dinner party. I could tell that EVERYONE thoroughly enjoyed themselves. I often refer my students to Lyfe Institut classes, and I will continue to do so in the future, without hesitation. I recommend all levels of cook to attend these classes, from very beginner to professional. Definitely a rich experience, welcoming, and most of...

The absolute highlight of our trip to France! We worked for our lunch. Salad Lyonnaise, Pike Dumplings with Crayfish sauce and desert. Led through the procedure once by the instructor chef, then guided along as we made our own. Lots of laughs, great food and a nice wine pairing. All followed by a quick stop to pay respects to the old man as we left the building. Merci Paul,...

Merci au Chef Sébastien Mathieu et à son Assitante pour nous avoir donner envie de réaliser pâté croûte et tourte au canard et foie gras accompagné d’un fond clarifié pour la gelée et d’une sauce roannaise exceptionnelle. Écoute, échange au top, une connaissance encyclopédique pour la réalisation ainsi que pour les pièges et erreurs à éviter 🙏 . Nous avons sorti de très très belles choses et très bonnes. Merci encore, j’ai énormément appris avec un professionnel de haut vol. L’organisation de la journée a aussi été une réussite totale, y compris le déjeuner sur place. Je recommande fortement cette journée pour gagner un temps précieux dans l’acquisition des compétences requises pour de telles exécutions. Merci, merci. Ps : les 4 dernières photos sont mon premier paté croûte, que je viens de faire tout seul à la maison … la formation marche du...