We have been giving Spanish, Catalan, and Mediterranean classes since 2006, teaching Japanese cuisines at times – we are always down for new cuisines and collaborations with various chefs!
It is time to start a new concept: make your own private group with your family, friends, companions, etc. and choose a category from the list below, where you will get to learn all the secrets behind the Spanish gastronomy.
The class will begin with a demonstration by chef, Josep Barahona for an hour and a half. We will then eat the meal prepared in a relaxed and enjoyable ambient for an hour to an hour and a half, combined with soft drinks, cava, wine and coffee.
Make your own group from 6-9 people with your family, companions, friends and share the class just you and L’estudi team
Choose one of the categories below: Spanish, Catalan, pintxos, or special occasions
Reservations must be made at least a week prior.
Includes:
¥9.000 p/p + tax
We will choose a category (Spanish, Catalan, pintxos, or special occasion), and the date of class
If you are interested, sign up.
Thank you so much for participating in our April cooking class.
NEW COOKING CLASS
The dates will be:
Friday 18th of June FULLY BOOKED
Saturday 19th of June INSCRIPTIONS OPEN
Monday 21st of June INSCRIPTIONS OPEN
We will be preparing a perfect starter for summer season, followed by “Panadons” a artisian main dish typical from Lleida, the hometown of the chef, the recipe is the familly recipe from the chef that has been taught generation after generation.
After the classes we will enjoy the starter, the “Panadons” and a desert in the table of L’estudi with soft drinks alcohol and coffee.
Includes:
¥9.000 p/p + tax
Spanish traditional cuisine using authentic seasonal ingredients
Temporal Seasons:
September-October-November (Autumn 2020)
Receipes:
Sopa de Ajo (Bread, garlic and iberico ham soup)
Cerdo Iberico “Moruno” (Spicy marinated iberico pork)
Tarta de Queso (Basque-style cheese cake)
December-January-February (Winter 2021)
March-April-May (Spring 2021)
Catalan traditional cuisine, the home place of chef Josep Barahona (Lleida)
Temporal Seasons:
September-October-November (Autumn 2020)
Receipes:
Escalivada (Roasted vegetables salad)
Fideuat con allioli (Vegetables and seafood broth with fideopasta paella with garlic and oil sauce “allioli”)
Crema catalana (Cream custard catalan style)
December-January-February (Winter 2021)
March-April-May (Spring 2021)
Learn the base and concepts to create hundreds of different Pintxos (finger food) with all the ingredients you can imagine. The best way to prepare and eat the Pintxos is to always share amongst your family, friends, etc.
Receipes:
Assortment of 7-9 pintxos (cold, warm, spicy, sweet, etc.)
There are cooking classes for special dates, such as Christmas, Japanese Hanami, etc.
Obentos, picnic boxes, etc.
Special collaborations with other chefs (Japanese…)
We will notify you with time