Thursday, 14 January 2027 · Schulgasse 10

Winter cooking basics

Braising, stock, patience: you’ll understand how heat and time turn simple ingredients into real depth.

In winter, the things that have had time taste best. This evening is about the craft behind them: why browning brings flavour, what happens in the pot while something braises, and how vegetables, bones and water become a stock that can carry a sauce. You’ll learn to thicken a sauce on purpose rather than hoping it gets there, and to keep tasting until salt, acidity and sweetness are in balance.

We work with ratios instead of grams. That way you take the principle home and can apply it to whatever you have to hand.

The evening follows our usual plan: a soup, a side made by hand, a main course with seasonal vegetables and a dessert. What exactly we cook, you’ll find out on the night.

All drinks are included in the price, along with your apron and all ingredients. You get the evening’s recipes digitally afterwards, so you can keep experimenting at home.
The class runs with a minimum of 4 participants. If fewer sign up, you can switch to another date or get a full refund.
Allergies or intolerances? Let us know when you book and we’ll plan for them.

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