Flavours and foragers

Cooking classes at 48° Nord

When foraging in the forest, he's a bit of a druid. And back in the kitchen, he becomes an alchemist of flavours. Once a month, the creator of 48° Nord Flavours shares his universe with two lucky guests. As a couple or with a friend, discover the "foraging and cooking" classes at the 48° Nord Landscape Hotel.

8 a.m.

We arrive at 48° Nord above the town of Breitenbach. The hyttes don't yet show any signs of awakening, and a sea of clouds covers the Villé Valley below.

This morning we're meeting up with Frédéric Metzger. He's waiting for us at the breakfast table. With a cap on his head, a bearded smile, and his shirt sleeves rolled up to his tattoos, the tone is set before he even tells us: today, we're going to break the rules of gourmet cuisine. 

We begin by... eating. What better way to kick off this culinary morning? We start to get to know each other over a glass of organic juice made in Alsace and some homemade brioche prepared by the pastry chef Claire Arthaud. As we talk, Frédéric shows us what’s in today’s local organic food basket: 

• Jerusalem artichokes
• Kale
• Beetroot
• Fresh cheese
• Pork

What are we making today? "I don't know yet. What would you like?"

For Frédéric, cooking is a question of desire. So, we draw up the menu together. An appetiser, two starters, a main course, and a dessert.

9:15 a.m.

After breakfast, we're ready to put on our aprons. But instead, we head outside. It is always in the middle of nature that Frédéric Metzger's cuisine takes shape. Fortunately, the weather is cooperating today. Baskets in hand, we take the forest path that starts at the hotel. Along the walk, he spots edible plants and mushrooms. We collect wood sorrel, roots, some birch bark, and pine needles. Frédéric invites us to awaken our senses. We smell and taste everything we forage to get a feel for their rich flavours. Our walk, a bit culinary and a bit educational, ends at the organic vegetable garden of 48° Nord, and Frédéric proudly gives us a presentation. In summer and autumn, the fruits and vegetables of his harvest delight foodies at the Table 48° Nord restaurant.

10:20 a.m.

Back at the restaurant, it's time to get cooking. Fred (after an hour together in nature, we're on a first-name basis) opens his hallowed sanctuary to us. We step into the kitchen to combine the meat and vegetables with the fruits of our foraging.

Frédéric forms us into a mini brigade and assigns us roles. We've barely tied up our aprons before we're chopping, roasting, and reducing with diligence. Frédéric gives us some professional tips and techniques. It seems so simple when the utensils are in his hands. 

Our lunch is slowly taking shape and the aromas mingling in the kitchen whet our appetite.

Emil Leroy-Jönson, the director of the Landscape Høtel, joins us at the table. A connoisseur of Alsatian wines, he takes care of the food and wine pairings. That’s it.

Now it's time to taste everything and... you've already read enough! We hope to have whetted your appetite, both literally and figuratively. The best way to find out more is grab an apron and take your place alongside chef Frédéric Metzger.

1 person or more

From : €150 per person