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Renaud Martel, Sales Coordinator of Ateliers & Saveurs, excuses himself to turn on the stereo system through which Gaga remixes pour forth. It’s almost lunchtime at Ateliers & Saveurs and this is part of the preparation. In the kitchen, Chef Clément is arranging bowls, cutting boards, knives and a spread of ingredients for his imminent cooking class. On the menu is a duck confit salad with wontons.
The five-year-old culinary and mixology school is situated in an elegant facility containing a dining room, kitchen, wine cellar and a bar. It’s bright, clean and boasts charming moulding and sleek appliances (one of its partnerships is with Miele).
Soon, a small class of six (including me) will enter the kitchen for their lunchtime cooking class. In the meantime, I sit chatting with Martel and owner Arnaud Ferrand. The class is only an hour long – perfect for would-be chefs with tight schedules. Given the short length, everyone contributes to one giant recipe, rather than cooking an entire meal or course by themselves. My tasks were mincing garlic (crush it first with a wide knife, I am advised), chopping green onions and peeling off bits of duck.
Ateliers & Saveurs is the brainchild of three entrepreneurs: Arnaud Ferrand and couple Fanny and Éric Gauthier. The three – who met when Ferrand worked at the W Hotel and the couple was visiting from their native France – decided to open the business after having pursued completely divergent and unrelated career paths. Ferrand was a pilot, Mr. Gauthier a history and geography grad and Mrs. Gauthier a nurse; still, they collaborated on this one-of-a-kind endeavor: a culinary school for the public that also offers classes on mixology and wine pairing/tasting. With one branch in Montreal’s Old Port and a second in Quebec City, the trio has certainly managed to cook up a successful plan for their business.
The most popular courses are cooking classes, especially those offered during lunch. These one-hour courses – 30 minutes in the kitchen and 30 minutes chowing down in the dining room – are only $20 per person. Other classes include wine tastings and cocktail classes, though patrons can also mix and match from these activities. And though most classes are held in French (mine was), the staff is bilingual and thus able to translate instructions if necessary.
The average clientele, Ferrand informs me, is a diverse bunch. While most patrons are between 25 and 45 years of age, they also have teenage customers and some in their eighties. Most of the people who sign up for cooking classes with Ateliers have limited experience and cocktail classes are particularly popular among women. The majority of their customers fall into one of two categories: public or corporate. This is because Ateliers & Saveurs hosts events for up to 120 people, with up to five events a day during the holidays. On staff to help is an executive chef (in charge of collaborating recipes and training) and five or six chefs in the Montreal location, plus another three in Quebec City. These chefs carry out the execution of different menus hailing from different cuisines, including French, Italian, Indian, Vietnamese, Mexican and Greek. The menu really depends on the season. Winter fare, for instance, might include filet de bouef or foie gras – perfect choices for a Christmas dinner party. The summer menu might include salads, burgers or other lighter fare, Martel suggests. The duck salad I enjoyed at my class was light and tasty and our “team” congratulated itself with a job well done.
For more information on what’s cooking at Ateliers & Saveurs, check out their website, http://www.ateliersetsaveurs.com/en, where the schedule is available six weeks in advance. You can also follow Ateliers & Saveurs on Twitter @atelierssaveurs and “like” them on Facebook. Bon appetit!
Photos Retrieved from: Ateliers & Saveurs