Le Labo Culinaire, Paris
Le Labo Culinaire Reviews
J’avais offert ce cadeau à mon papa afin qu’il allie ce qu’il aime à la cuisine. Quelle déception nous avons eu ! Nous sommes tombés sur un instructeur qui n’aimait pas animé cet atelier en mon sens p... more »I had offered this gift to my dad so he could combine what he likes in the kitchen. What a disappointment we had! We came across an instructor who did not like to animate this workshop in my opinion since he did not explain anything to us and that he denigrated the "molecular kitchen" when it was the theme of the course based on "I do not love molecular food" it is not the kitchen and it's not good for health I'm a pastry chef is much better "while we were eating our nitrogen ice cream. Moreover, no safety measures have been applied in particular to the level of the nitrogen payment and when questions were asked, little or no answers in view of the price of the course, I do not really find it correct! At 21H (i.e. 2H after the start of the course) he began to accelerate everything and a little sloppy the workshop short it was not my first cooking workshop (others made in other brands) and I did not like this one and do not recommend it!
Mes collègues ont trouvé les chefs gentils et en général il y avait une ambiance sympathique et détendue ; ils ont aussi trouvé les plats qu’ils ont cuisinés bons quoiqu’un peu gras. Cependant, ils ét... more »My colleagues found the chefs nice and in general there was a friendly and relaxed atmosphere; They also found the dishes they cooked good though a little greasy. However, they were quite shocked by the place and its facilities: they did not expect to be badly-seated on stools not comfortable, nor that the place is not very clean, that the kitchens are very cramped, that the WC is next to the kitchen , and that the salmon is already out and not cool when they arrive. Furthermore, my colleagues found that the level of professionalism and the utensils/equipment that one would expect from a cooking workshop, with very basic stoves, a preparation not at all elaborate (which would ultimately be the base of a workshop where one is supposed to learn new things, even if the dishes are quite traditional), plastic aprons, etc. In addition, the juices and wines were first prize and we even offered a bottle of juice already open to one of my colleagues. I am sorry to leave such a bad comment but honestly but colleagues were not at all happy with the service, despite the kindness of the chefs and a meal finally good enough, and they would like me to warn other potential customers.
It was such a good experience, cool to get to know how to prepare them, it does last two hours and its a cool way to learn and you can get the things you prepare home afterwards. The only thing is that I would improve a few things if I were them: -The cook aint super nice and he explains the important stuff way too quick. -They shall give the recipe of rice and rest of stuff in a paper. That aint expensive at all. -Its a bit expensive paying 60 Euros for a 2hours class. -It would be so nice if they taught how to cook some nicer makis. -I think the cook shall be focused less in the technique and more in the recipes -They shall give the bamboo thing as a present Anyways we really liked the ones we prepared
Excellent evening at the culinary lab. Good atmosphere and nice décor. I'm going back with an idea of dinner with friends.
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Duration: 2h 30min
Duration: 2h 30min
Duration: 1h 30min
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