Elevate your pasta-making skills with chef Ryan! You will discover tips & tricks of the trade as you build a three-course meal to enjoy.
DurationElevate your pasta-making skills with chef Ryan!
You will discover tips & tricks of the trade as you build a three-course meal to enjoy.
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.
This class is an introduction to making fresh pasta from scratch, specially crafted with the beginner in mind. Classes focus specifically on the benefits of creating pasta shapes using freshly milled flours.
This hands- on course will teach you how to make, cook and sauce pasta. It will also provide you with the Do’s and Don’ts of traditional pasta dishes.
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
This recipe features the egg pasta layered with “Bolognese” ragù (named, in fact, after Bologna the capital of Emilia-Romagna), and creamy béchamel. Well, that’s no surprise!
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.
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