This three-toque chef offers cooking classes in Nancy
In December 2026, Chef Charles Coulombeau will launch a venue dedicated to small-group cooking classes and a line of grocery products developed in line with his culinary vision.
In Nancy, Charles Coulombeau is preparing a new project to share his cuisine in a different way. Scheduled for December 2026, the expansion of Atelier Coulombeau will take the form of a studio where participants can discover the techniques and inspirations of the chef at La Maison dans le Parc (3 toques) and also leave with their own creations. This project is part of a broader initiative that began nearly a year ago with the development of a line of products marketed under the same brand.
Small-group cooking classes
Every Saturday morning, the studio will welcome up to six participants, guided by two dedicated chefs or by Charles Coulombeau himself. The program will evolve with the seasons, featuring a new theme each month centered on seasonal ingredients. The package will include a welcome breakfast, a cooking class, take-home dishes, and a seasonal lunch paired with wines. Private workshops can also be organized for companies, and gift certificates will be available.
A product line inspired by the chef’s cuisine
L’Atelier Coulombeau will not be limited to classes. The brand already features various creations inspired by the work of the chef and his teams. These include spirits, such as a whiskey, a calamondin gin, and several Japanese offerings: a sake from Hiroshima personally selected by Charles Coulombeau and umeshu, a Japanese plum-flavored liqueur produced by a local distillery.
The lineup also extends to grocery items, including spreads, jams, pasta, terrines, and other prepared foods. It’s a way to extend the dining experiences from the chef’s restaurants into the home, while showcasing products that sometimes struggle to find a place in traditional distribution channels. “The products sold under the Atelier Coulombeau brand allow us to make the most of seasonal produce, such as slightly bruised fruit. But they also let us reconnect with small-scale producers who can only supply us with, say, one animal per week, and thus further anchor ourselves in the local community,” emphasizes Charles Coulombeau.
Through this project, the chef aims to strengthen his ties with local producers and give new purpose to certain products. Atelier Coulombeau will bring these two aspects together—passing on culinary techniques and creating dishes to enjoy at home.
