Taste training

Sharpening the senses of his interested guests, promoting creativity by the inspiring ambience and stimulating a new awareness of the sensorial interplay between aromas, textures and temperatures - this is the objective of Thomas Bühner's taste training sessions at la vie.

The homelike taste training sessions have been optimally adapted to the architecture of the old stone structure. The preparatory kitchen, with bar area and recessed seated alcoves, is adjacent to the chef's kitchen, furnished with all finesses and high-tech equipment, comprising a worktop with induction hobs, wok burners and teppanyaki. A cosy eating area, where a large table invites you to enjoy a convivial get-together and consume the delicacies prepared for you, complements the working areas.

Wine and Cheese Seminar

Fan-taste-tic variations of unpasteurised cheese

Cheese is the ambrosial result of the metamorphosis of cow, sheep and goats milk. It matures under the influence of salt, air, time and space and plenty of tender loving care. But, how do I know when a cheese has the perfect degree of maturity, where which cheese is made and how, what is the best way to store a particular cheese and the correct cheese knife for each cheese and how to use it? Once these key questions have been answered, the unpasteurised cheese is crowned with a degustation of matching wines from the la vie wine loft in the Altes Steinwerk. Our Sommelier Sven Oetzel combines an arrangement of cheese and wine delights for the palate. 

Saturday, 02 October 2010, 3.30 pm to 5.00 pm
Price per Person 98,00

Saturday, 06 November 2010, 3.30 pm to 5.00 pm
Price per Person 98,00

Chocolate Truffle Seminar

D-ev-INE chocolate truffles
The artistic menu orchestrations in our restaurant are crowned with the delightful truffle creations made by our own Pâtissier Frederic Robert. The basis of the truffles is top-quality single-origin chocolate with a high proportion of cocoa from the world's top regions. Let us seduce you with a bouquet of flavours and create your own masterpieces. Learn how to temper the exclusive chocolates, design fragrant fillings with exotic spices and manufacture filigree biscuits and nougat.Try our black gold, not only on the night but also at home with your personal la vie truffle treasure chest.

More dates on request


Dessert and chocolate truffles Seminar

Primary school of good taste
(2.00 pm to 5.00 pm)

On our "Introduction Course" novices learn the basic skills required for the preparation of a delicious meal in only three hours. In the la vie primary school of taste the focus is on a specific ingredient. You will learn everything from how to shop for the right, top quality ingredients through to perfect preparation and presentation techniques under careful guidance of the renowned la vie kitchen team.
We are currently devising a tasty Christmas meal fitting for the forthcoming
season.

Saturday, 17 July 2010, 2.00 pm to 5.00 pm
Meat course and dessert
Price per person 130,00 €
Price inclusive beverage and apron

Booking for both evenings
(Appetizer, fish & meat course, dessert)
240,00 € per person

Saturday, 04 September 2010, 2.00 pm to 5.00 pm
Appetizer and fish
Price per person 130,00 €
Price inclusive beverage and apron
Menu
_ Tatar from canadian bison with crème of avocado
_ Crème of foie gras with coca cola
_ Lukewarm salmon with herbs and olive oil
_ Roast zander at curry lentils

Saturday, 18 September 2010, 2.00 pm to 5.00 pm
Meat course and dessert
Price per person 130,00 €
Price inclusive beverage and apron
Menu
_ Filet of beef prepares correctly
_ Breast of Guinea hen in exotic spice oil
_ Marinated ananas with foam from pina colada
_ Moelleux au chocolat

- waiting list -

Booking for both evenings
(Appetizer, fish & meat course, dessert)
240,00 € per person

Saturday, 04 December 2010, 2.00 pm to 5.00 pm
Christmas menu
Price per person 130,00 €
Price inclusive beverage and apron
Menu
_ Crème Brûlée from vanilla
_ Roebuck in stock of christmas spice with caramelized red cabbage
_ Whisky Sour
_ Soufflé of white chocolate

Saturday, 18 December 2010, 2.00 pm to 5.00 pm
Christmas menu
Price per person 130,00 €
Price inclusive beverage and apron
Menu
_ Crème Brûlée from vanilla
_ Venison in stock of christmas spice with caramelized red cabbage
_ Whisky Sour
_ Soufflé of white chocolate

Further education in good taste
(2.00 pm to 5.00 pm)

This course is ideal for those people with a keen interest in cooking and for those whose enthusiasm makes up for missing skills. We will let you in on the secrets of the preparation of flavourful stocks, delicious meat and fish dishes and stunning recipes for your guests. You will also find out about the various cooking methods for different products and prepare a set meal guided by the la vie team.

Saturday, 21 August 2010, 2.00 pm to 5.00 pm
Price per person 160,00 €
4 course meal inclusive beverage and apron
Menu
_ Iced gazpacho with anis pickled salmon
_ Filet of red mullet spiced with Tandoori and braised vegetables
_ Lukewarm boiled filet
_ Mojito from Strawberry with foam of lemongrass

Saturday, 02 October 2010, 2.00 pm to 5.00 pm
Price per person 178,00 €
2 course meal inclusive beverage and apron
This course contains additionally a wine and cheese training
Menu
_ Carpaccio from tuna with cocos and ginger
_ Braised veel cheeks with lemon polenta
_ Wine and cheese training

Saturday, 23 October 2010, 2.00 pm to 5.00 pm
Price per person 160,00 €
4 course meal inclusive beverage and apron
Menu
_ Risotto from parsley with anchovy milk
_ Codfish with infusion of parsley
_ Strudel of saddle of lamb with cremolata
_ Iced plum brioche

Saturday, 13 November 2010, 2.00 pm to 5.00 pm
Price per person 178,00 €
2 course meal inclusive beverage and apron
This course contains additionally a wine and cheese training
Menu
_ Carpaccio from tuna with cocos and ginger
_ Braised veel cheeks with lemon polenta
_ Wine and cheese training

Booking only wine and cheese Seminar
3.30 pm to 5.00 pm
Price per Person 98,00 €

Saturday, 20 November 2010, 2.00 pm to 5.00 pm
Price per person 160,00 €
4 course meal inclusive beverage and apron
Menu
_ Gazpacho of beetroot with saffron eel and pistachio oil
_ Mackerel in stock of roasted onion
_ Braised leg of lamb with sweet potato
_ Cheese balls with fruits in rum and parfait from vanilla

Master class of good taste
(11.00 am to 3.00 pm)

The meeting point for cooking enthusiasts, cooking clubs and people with a general interest. You will be shown the piece de resistance for your ingenious creations as well as developing your quality awareness and sensual perception. Guided by Thomas Bühner and his staff you will prepare a delicious four-course meal. Here the focus is on the refinement of exquisite ingredients and the creative arrangement of the individual components of the meal. The course aims to give you inspiration for an outstanding meal which you can recreate in your own home.

The number of participants is limited to 8-12 persons. The minimum number is 3 participants. Please contact us if you are looking for a more convenient date which would meet your needs.

We are looking forward to a delightful and elightening cooking seminar with you in the restaurant la vie.

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