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Chef Florence

Your children will learn how to cook (from scratch!) tasty and balanced meals with Flo, the founder of Kids En Cuisine and the author of Cook with Flo. The classes are designed for their little fingers from how to hold a knife properly when they cook, to taste their final dishes. A lot of fun and a unique way of teaching will make your children happy in your kitchen.

Video Description

Originally from South of France, Florence invites your mini chefs to a trip to her country.

From learning how to chop as a chef to make a nice pastry, your children will nail a technical recipe without even noticing it. 


  • 250g plain flour
  • 140g butter
  • 1 pinch of salt
  • 2 egg yolk
  • 3 tbs of cold water
  • Olive oil
  • 1 red pepper
  • 1 courgette
  • 1 aubergine
  • 250ml of passata
  • A bunch of fresh basil leaves (5 big)


  1. Pastry: Sift the flour in a bowl with salt. Cut the butter into small cubes, gently rub the flour and butter together until it resembles fresh breadcrumbs.
  2. In a small bowl combine the egg yolk and water. Beat with a fork.
  3. Add the egg yolk mixture to the flour and mix gently until you get a disc shape.
  4. Wrap and put in the fridge for 20-25min.
  5. Filling: Wash and chop the pepper, courgette and aubergine.
  6. In your frying pan, pour two tablespoons of olive oil and cook the aubergine, the
  7. pepper and the courgette until soften. Add your chopped basil leaves.
  8. Pour the passata in the frying pan and combine with the vegetables. Seasoning.
  9. Pie:
  10. Pre heat your oven at 180C and line up your tart tin with some baking paper.
  11. Flatten your pastry, put it in the tin and in the oven at 180C for about 20-25 minutes
  12. with the ceramic beans on the top.
  13. When your pastry is cooked, add the filling and enjoy it!