Master the art of making fresh pasta and classic sauces from scratch. Learn what flours and other ingredients to use, what equipment and how to perfect sauces.
DurationThe Art of Fresh Pasta
Menu:
Our mission is to help people learn the secrets of the culinary arts and discover the richness of the National Capital Region’s terroir through its food, food producers, artisans and partners, all in a pleasant and memorable ambiance that only C’est Bon can offer.
C’est Bon has been operating as both a cooking school and food tour company since 2009. In 2016, founder Chef Andrée Riffou passed the C’est Bon torch on to Chef Georges Laurier and entrepreneur Stefanie Siska.
Georges and Stefanie wish to express their profound gratitude to Chef Andrée for inspiring residents and tourists of the National Capital Region alike to discover the great joys of cooking and plenitudes of our terroir foods.
Let’s explore and indulge in the modern takes on an Italian classic. Join our table as we take a look at all the different ways we can work and cook with pasta. It might just make you want to have Pasta Every Day.
Learn Traditional Italian recipes with this class that will change the way you think about pasta forever
We’ll make a fresh batch of pasta dough along with a tomato sauce, an alfredo sauce before assembling your creations in our Pasta Bar. (gf option)
In this class Rosario Caputo from Cibo Bistro will take us through Southern Italian pasta, teaching orecchiette, meaning little ear, this shape is designed to cup your sauce and is found in the region of Puglia
Learn to cook your favourites. From pasta making to sausage making to 3-course meals, we will work with you to create your perfect cooking class
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