3-day cooking class. Rumene Manor. April 2026.

From breakfasts, lunches and dinners at the kitchen table to one in the dining room. From dancing around the table in sports clothes and in heels while sipping champagne to a concert in the piano room. From silence to talking so openly that it felt like we were long-time friends.

This weekend, filled with so much, was ultimately about learning to make simple, seasonal French recipes—ones that are easy to recreate at home—and breaking down the perception that French cuisine is overly complicated. And I think I managed to share that message. At least, I hope so.

Gougères à la crème de saumon
Carpaccio de coquilles Saint-Jacques
Salade aux noix
Poulet à l’estragon
Îles flottantes
Beurre fumé monté
Piperade
Tartare de bœuf
Salade d’œufs
Gratin de chicorée et jambon
Tarte fine aux pommes
Bœuf à la gardiane
Pommes en papillote
Petits pois aux oignons et laitue
Haricots verts à la sauce moutarde crémeuse
Gâteau basque
Crevettes avec sauce mayonnaise
Carpaccio de saumon
Gnocchis à la parisienne aux légumes de saison
Cervelle de Canut
Clafoutis aux cerises
Tarte Tatin
Fromage