A day in the company of Tshering:

A chef for nearly fifteen years trained in gourmet and traditional restaurants, after an initial transmission based on the approach to our local traditions of healing through cooking and plants in the light of Ayurvedic principles, Tshering received traditional teaching with an Ayurvedic doctor for five years, mainly in Kerala. She has been involved in various aspects of his practice, including treatments, consultations, patient care, cooking, collection of medicinal herbs and so on.

Ayurveda is a traditional Indian medicine that theorises about human health, particularly in terms of eating habits. Its central pillar is good digestive capacity, which enables the various functions of the body and mind to be balanced.
It's a holistic approach that takes into account who eats where, at what time of day and in what season. It also takes into account the choice of food and the way it is eaten.

For one day, you'll have the keys to :
Understand the fundamental principles governing a diet that respects your body and the environment.
Apply them simply and creatively on a daily basis.

Morning session:
Introduction to the main principles of Ayurveda
Cooking class

Lunch

Afternoon session:
Presentation of the current season
How to adapt to each season: lifestyle tips

Price: 60 euros for the day, meal included
Vegetarian cuisine

Registration by email to This email address is being protected from spambots. You need JavaScript enabled to view it. by 18 december at the latest.

As the seasons go by, nature is everchanging. A same plant has different needs whether it is spring, summer, autumn or winter. And so do we!

Being attuned with the rhythms of nature is what allows us to be able to dance with the change. To understand this reality of our existence is the door to physical and mental balance and diet is its ground as food is our first encounter with the external world. This is our first magical trick: what was outside our body becomes a part of us. Day after day, we create new cells through the digestive process. Furthermore, because of the close relationship of stomach and brain, the food we ingest and how we digest it has a direct influence on the proper functioning of our mind and hence on a global equilibrium.

So being aware of what and how to cook is the key.

During a weekend, you will get keys to:

• Understand the fundamental principles ruling a diet that respects your body as well as your environment.
• How to apply these in daily life with simplicity and creativity according to the ongoing season.

A fine balance of theory and practice (total 4h and 9h) to discover:

• The ayurvedic principles (5 elements and 3 doshas)
• The 6 tastes and their applications
• Diet and lifestyle according to the ongoing season

Goals:

Get familiarized with spices and various cooking techniques

Become impregnated with a vast knowledge by observing and sharing

Find the drive towards a more balanced lifestyle and dietary habits

For a personalized approach, the venue is limited to 8 persons.

Price: 550euros

ON THE MENU:

Friday from 5pm onwards

Welcome

Getting attuned

Dinner

Relaxation

Saturday

Morning:

Light warm-up

Breakfast

Theory: Basic principles of Ayurveda (the 5 elements, the 3 doshas, the 6 tastes)

Cooking

Lunch

Afternoon:

Rest

Theory: Basis of ayurvedic cooking, understanding the ongoing season part 1

Cooking

Dinner

Relaxation

Sunday

Morning:

Light warm-up

Breakfast

Theory: the ongoing season part 2, combinations and dietary behavior

Cooking

Lunch

Sharing circle

Farewell from 4pm onwards

We made the conscious choice to serve organic and vegetarian food here at La Tuilerie to raise the awareness on sustainability issues as well as supporting local producers.

To provide only vegetarian meals is also a way to show the endless creative possibilities when meat or fish are no more the main character in the plate. It is indeed more about opening new trails, going off-track from our habits, and rediscovering popular practices and their wisdom.

As much as possible we are using plants and vegetables from the property itself or from local farmers. To cook what we grow or to buy from someone we know make a huge difference. All the flavors are expressed in a freshly cut vegetable. So, it is less about transforming a product than sublimating what is already there, showing respect for the hard work of all the people involved in this process and dedicated to their land.

Also, the purpose of La Tuilerie being a space to rest our body and mind, all the meals and drinks provided during the stay are prepared accordingly. Nothing overstimulating or altering the senses so body goes back to its own rhythm instead of always being pushed further and further.