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Cooking School

The Lapa Palace Cooking School has become an enormous success in only two years, due to the commitment of our students and to our Chefs passion in teaching. This year Lapa Palace presents the Great Chefs of the World.

If you would like to receive regular updates on our Cooking School or about our gastronomic weeks, please contact our Reservations Department.

For the 2005/2006 Programme, Lapa Palace is proud to present its new series of gourmet weeks featuring some of the worldĄŻs greatest Chefs. Enjoy a relaxing break in the company of good food, wine and friends and meet one of your favourite Great Chefs of the World.

If you are planning to come to Lisbon and meet one of these Chefs, you can now download our Gourmet Programmes 2005-2006 brochure here or book directly through our website.

Francesco Carli (Brazil)
17-24 September 2005

Francesco Carli was born in Asiago, Veneto, Italy. He came to the Copacabana Palace straight from Hotel Cipriani, Venice, Italy. He opened the Ristorante Hotel Cipriani of Copacabana Palace in 1994 and from then on the restaurant has become the most famous in Rio de Janeiro and one of the most sophisticated in the city, patronised by the jet set of Rio. Already considered the best restaurant in Brazil, by several guides and associations, in 2002, the Cipriani was elected by the Italian Institute of Foreign Trade as one of the Best in the World, having received the award Romeo & Giulietta.

Giorgio Damasio (Portugal)
22-29 October 2005

Giorgio Damasio is born in Genoa, Italy, in 1967 and has a degree with honors in Political Sciences. He has worked with one of the most famous Italian chefs, Enrico Derflingher, once the personal Chef of Princess Diana. After two and a half years as a Chef of the Ristorante Hotel Cipriani, in Lapa Palace, Lisbon, Giorgio Damasio became the new Executive Chef at the Lapa Palace. An unconditional believer in the usage of fresh seasonal ingredients, Giorgio follows the path of the cuisine of flavors, taste and tradition, presented, of course, with creativity and elegance.

Jacques Le Divellec (France)
26 November-3 December 2005

If you're looking for a synonym for seafood, then Le Divellec is your Chef. He went to the lĄŻEcole Hôteli¨¨re de Clermont Ferrand and right after opened his first restaurant in Paris with two friends: La Bressane. After learning sauces in the Auvergne and spending two years at Le Grand V¨Śfour in Paris perfecting his skills with Raymond Oliver, the sea called to him and he opened his first bistro on the port of La Rochelle. With 2 Michelin stars, his restaurant at LĄŻEsplanade des Invalides in Paris becomes one of the best of the French capital, visited by celebrities and journalists.

Pierre Bertranet (France)
14-21 January 2006

Chef Pierre Bertranet was born 1965 in France. He has one Michelin star and is the owner of the famous restaurant Moulin de la Gorce since the year 2000. Having previsouly worked at the Maxim, the Drouant and at the Hôtel Ritz, in Paris, he has opened the restaurant LĄŻImaginaire, in Terrasson, in 1995, having won his first Michelin star in 1996. Moulin de la Gorce also has a Michelin-star and belongs to the chain Relais et Châteaux.

Claude Troisgros (Brazil)
25 February-March 4 2006

Troisgros is the owner of the acclaimed Claude Troisgros in Rio de Janeiro and consulting chef at the Blue Door restaurant in Miami Beach. At age 16, he apprenticed with Bocuse. From there, he took positions in some of the best kitchens in Europe, including Taillevent in Paris, The Connaught in London and Tantris in Munich. His restaurant in Rio attracts the attention of the city's trendsetters and power brokers, while earning accolades from ecstatic critics. Heads of state frequently call on his talents, among them the president of Brazil. He is particularly proud to note that President and Mrs. Clinton asked him to cook for them on their recent summit trip to Brazil.

Cooking School Bologna

Since 1992 "Cultura Italiana - Cooking School Bologna" has been organising cooking seminars for cooking lovers and professional courses for Italian and foreign chefs.

Cultura Italiana also offers courses through "Cultura Italiana Tuscany Cooking School", with one branch in Arezzo (Tuscany) and the other in Manciano-Maremma (Southern Tuscany).

In Italy there are mountains, hills, seas and plains. Each place has its own products and culinary style, but Emilia Romagna's cuisine (the region in which Bologna lies) is the best in Italy and the most famous in the world. Bologna's culinary style was formed by different influences coming from the north (France, Germany and Austria) and form southern Italy and Turkey, since Ravenna was a Bizantine town. Moreover, in Emilia Romagna's cuisine you can smell different aromas coming from the sea and from the mountains.

The Tuscanian culinary style, which you can study in "Cultura Italiana - Tuscany Cooking School" in Arezzo and Manciano utilizes traditional recipes and cooking methods to produce high quality Italian dishes

The program provides a general cooking course designed to teach the basic skills necessary to prepare authentic Italian dishes. Students, together with the teacher, prepare a complete menu:

first course, second course, side dish, dessert and wine. Seminars are held twice a week - Tuesdays and Thursdays - from 7.00 to 11.00 p.m. After cooking, the students and teacher enjoy the meal they have cooked in a convivial atmosphere, tasting wines and liqueurs, talking with the chef and his assistant throughout the evening.

Amateur courses are designed to teach students the methods of Italian cooking and help students to uncover the secrets of Italian cuisine. Subjects concern cooking tradition in Italy in general with particular focus on bolognese and regional cuisine.

They're arranged by courses (starters, first course, second courses, side dishes and dessert) or by theme (pasta, meat, vegetables, wines).

Each meeting lasts three hours, form 9.30 to 12.30 a.m., four days a week. Two afternoons are devoted to ways of choosing and buying ingredients with a visit to the local market and to the kitchens of some prestigious restaurants, from 5.00 to 7.00 p.m.

Please visit Lapapalace to get your more cooking school.

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