{"id":4300,"date":"2018-12-16T22:30:35","date_gmt":"2018-12-16T21:30:35","guid":{"rendered":"https:\/\/thematchagreen.com\/?page_id=4300"},"modified":"2025-10-13T13:43:10","modified_gmt":"2025-10-13T11:43:10","slug":"regular-workshops","status":"publish","type":"page","link":"https:\/\/thematchagreen.com\/fr\/regular-workshops\/","title":{"rendered":"Cours de Cuisine Japonaise"},"content":{"rendered":"

Japanese Cooking Classes \/ Cours de Cuisine Japonaise<\/h1>\n
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Click each picture to see the cooking class details. \/ Cliquez sur chaque image pour voir les d\u00e9tails de l’atelier.<\/p>\n

Cliquez ici pour le programme des cours de cuisine.<\/a><\/h1>\n

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Sushi Making Basics<\/a><\/h6>\n

\"\"<\/div>

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Japanese Home Cooking<\/a><\/h6>\n

\"Introduction<\/div>

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Ramen & Gyoza<\/a><\/h6>\n

\"rameny&gyoza\"<\/div>

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Japanese Street Food<\/a><\/h6>\n

\"street<\/p>\n<\/div>\n

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Vegetarian with Japanese<\/a><\/h6>\n

\"Japanese<\/a><\/p>\n<\/div>

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Japanese Confectionery<\/a><\/h6>\n

\"\"<\/div>

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Cooking for Fun<\/a><\/h6>\n

\"cookingclass\"<\/div>

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Atelier de Cuisine de Vacance<\/a><\/h6>\n

\"children<\/a><\/div>\n

Cliquez ici pour le programme des cours.<\/a><\/h2>\n
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Would you like to see how I make the recipes featured on this site, and to learn my tips? \/ Est-ce-que vous aimeriez voir comment j’ex\u00e9cute les recettes que vous voyez sur ce site, et en conna\u00eetre les secrets?<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
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What do you get?<\/h2>\n<\/td>\n

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A votre disposition<\/h2>\n<\/td>\n<\/tr>\n

At my class, we all cook together with me giving a demonstration now and then. I may prepare some menu items in advance to save time.<\/td>\nDans mes cours de cuisine, nous cuisinons ensemble. De temps en temps je vous d\u00e9montrerai certains techniques. Il se peut que je pr\u00e9pare certains \u00e9l\u00e9ments du men\u00fa \u00e0 l’avance pour gagner du temps.<\/td>\n<\/tr>\n
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  • Recipes<\/li>\n
  • All the ingredients needed to cook the menu<\/li>\n
  • Use of all cooking utensils<\/li>\n
  • Use of an apron and guest slippers! I will ask you to take your shoes off<\/strong> or change to 100% indoor shoes. This is a very strong Japanese custom. Thank you for your understanding.<\/li>\n
  • Tasting\/eating the whole menu<\/li>\n
  • Japanese-variety tea<\/li>\n<\/ul>\n<\/td>\n
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  • Les recettes du men\u00fa<\/li>\n
  • Tous les ingr\u00e9dients<\/li>\n
  • Tous les ustensiles de cuisine<\/li>\n
  • Je vous pr\u00eaterai des pantoufles et un tablier. La co\u00fbtume japonaise interdit le port de chaussures \u00e0 l’int\u00e9rieur<\/strong>. Merci de votre compr\u00e9hension.<\/li>\n
  • D\u00e9gustation des repas que nous aurons pr\u00e9par\u00e9s<\/li>\n
  • Du th\u00e9 japonais<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
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Where does the class take place?<\/h2>\n<\/td>\n

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Lieu de l’atelier<\/h2>\n<\/td>\n<\/tr>\n

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  • In Echandens (part of the Greater Lausanne area, on the way to Morges)<\/strong>. I’ll send you the extra address and directions after you sign up.<\/li>\n<\/ul>\n<\/td>\n
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  • A Echandens (partie de la Grande Lausanne, direction Morges)<\/strong>. Je vous enverrai l’adresse exacte d\u00e8s que je re\u00e7ois votre inscription.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
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General conditions<\/h2>\n<\/td>\n

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Conditions g\u00e9n\u00e9rales<\/h2>\n<\/td>\n<\/tr>\n

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  • The workshop is held in English or in French<\/strong> (or of course in Japanese, if requested!)<\/li>\n
  • Each workshop will be for a minimum of 2 people.<\/strong><\/li>\n
  • Depending on the menu, the maximum number<\/strong> of people allowed might be changed.<\/li>\n
  • If you are already a group of more than 4 people<\/strong>, you may suggest your preferred date. (For weekend class from 6 people<\/strong>)<\/li>\n
  • Ingredients are difficult to change, unless you have an allergy (and even then I cannot give you a 100% guarantee). Please mention any food allergies when you sign up for a class.<\/li>\n<\/ul>\n<\/td>\n
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  • L’atelier se d\u00e9roule en fran\u00e7ais ou en anglais<\/strong> (ou bien s\u00fbr en japonais, sur demande)<\/li>\n
  • Chaque cours accueille un minimum de 2<\/strong> personnes.<\/li>\n
  • Selon le men\u00fa, le nombre maximum<\/strong> de participants permis peut varier.<\/li>\n
  • Si vous \u00eates un groupe de plus de 4 personnes<\/strong>, vous pouvez en principe choisir une date qui vous conviendrait. (Pour les cours du week-end, \u00e0 partir de 6 personnes<\/span><\/span><\/strong>)<\/li>\n
  • Les ingr\u00e9dients pr\u00e9vus ne peuvent \u00eatre chang\u00e9s sauf en cas d’allergies (sans pour autant que ce soit garantie \u00e0 100%), donc m’informer si vous avez des allergies lors de votre inscription.<\/li>\n
  • Des modifications d’ingr\u00e9dients requises ne changeront pas le prix de l’atelier.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
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How much does it cost?<\/h2>\n<\/td>\n

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Prix<\/h2>\n<\/td>\n<\/tr>\n

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  • The cost depends on the workshop menu. Please check each workshop advertised in the calendar or check the cooking classes above this page.<\/li>\n<\/ul>\n<\/td>\n
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  • Le prix varie selon le type d’atelier et de son men\u00fa. Veuillez consulter la page consacr\u00e9e \u00e0 l’atelier qui vous int\u00e9resse dans le calendrier ou v\u00e9rifiez les courses de cuisine au-dessus de cette page.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
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Cancellation<\/h2>\n<\/td>\n

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Annulations<\/h2>\n<\/td>\n<\/tr>\n

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  • The workshop will be cancelled with no charge if there are fewer than 2 people.<\/strong><\/li>\n<\/ul>\n
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    • 1 week before<\/strong> (3 weeks before for a private group<\/strong>) : No charge.<\/li>\n
    • 4-6 working days before<\/strong> (2weeks before for a private group<\/strong>) : 50%<\/strong> of the price<\/li>\n
    • 3 days before the workshop or less (1 week\u00a0before for a private group)\u00a0<\/strong>: 100%<\/strong> of the price<\/li>\n<\/ul>\n
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      • This is to avoid wasting lots of food. Thank you for your understanding.<\/li>\n<\/ul>\n<\/td>\n
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  • S’il y a moins de 2 inscriptions<\/strong> l’atelier est annul\u00e9.<\/li>\n<\/ul>\n
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    • 1 semaine ouvrables<\/strong> (3 semaines ouvrables pour un groupe priv\u00e9.<\/strong>) : Sans frais.<\/li>\n
    • 4-6 jours ouvrables<\/strong> avant l’atelier (2semaines ouvrables pour un group priv\u00e9<\/strong>) : 50%<\/strong> du prix.<\/li>\n
    • 3 jours ouvrable ou le jour m\u00eame (1semaine\u00a0ouvrable pour un group priv\u00e9)<\/strong>\u00a0: 100%<\/strong> du prix.<\/li>\n<\/ul>\n
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      • C’est pour \u00e9viter de gaspiller beaucoup de nourriture. Merci de votre compr\u00e9hension<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
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Allergies \/ Other<\/h2>\n<\/td>\n

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Allergies \/ Autres<\/h2>\n<\/td>\n<\/tr>\n

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  • I’m very happy for you to take food photos, but please ask other participants for their permission before you photograph them. When I take a photo, I will ask that you agree to use it, for example in my blog on the website.<\/li>\n
  • Allergies,
    \nWe are here to listen.Dear customer,
    \nOn request, our staff will be happy to provide you with information on foods that can trigger allergies or intolerances.<\/li>\n<\/ul>\n

    Any questions? Please contact me using the form below. I’ll get back to you within 2 working days (from Monday to Friday).<\/p>\n

    Are you ready to cook with me? I look forward to seeing you very soon!<\/td>\n

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