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Wednesday 24 April 2018
7.00pm - 9.30pm
Bloomsbury WC1N
incl wine


Join us this Spring for our next cooking workshops at LA FROMAGERIE BLOOMSBURY hosted by our head chef Alessandro.  Guests will be served the dishes as Alessandro prepares each dish sharing his culinary secrets from a professional kitchen as he takes guests through the different cooking techniques.


Just how do you prepare different artichokes, what is the difference between Calico, Castraure & Mammole

For this next workshop you will have Alessandro on hand to explain all the different artichokes, along with preparation & cooking techniques.

We begin with Calico Artichokes dipped in Amalfi Lemon & Extra Virgin Olive oil, then tiny artichokes deep fried with lemon & seasalt. Seabass & prawns marinated in Amalfi Lemon with Castraure artichokes. Thenm Alessandro will make homemade Tagliatelle mammole artichokes, pecorino Sardo & mint. We then explore cheeses that are made with Thistle Rennet - a natural coagulant.

The tasting will finish with a Cynar, a bitter sweet liqueur made from artichokes alongside Cantuccini.


Tickets can be purchased by email, over the phone at 020 7242 1044 or directly online here.