For all those who like to get their hands dirty and learn the art of flavors, culinary shows abound today on television. In this context, it is not surprising that the courses of the association Cuisinons ensemble chaired by Éliane Collin and which has twenty-one members including four men fly.
These culinary workshops are led by Adeline Auclerc who shares her secrets and recipes. Monday, in the village hall, fifteen people have participated in this gastronomic activity. For two hours, these cooking enthusiasts concocted an easy-to-follow Salicorne Tartar Sauce, a pork roast stuffed with dried fruit with sweet potatoes, a chocolate financier and a caramelized buckwheat. "I come here to improve my cooking and to learn tricks. It allows me to be innovative in my meals ", says a participant. Then the group tasted their food with children.
Adeline Auclerc, 37, is a Dinanese and home catering cook. For the past two years, she has been giving classes to associations of the art of eating well. It also produces vegetarian and party desserts within a 50 km radius. Adeline Auclerc practices simple cooking, sometimes at the nose, but in the mouth.
Frehel. The culinary workshops of Adeline Auclerc make recipe with about fifteen peopleOuest-France.fr