Chef's techniques: Carving and Cooking - 4 hrs Introduction

Chef's techniques: Carving and Cooking - 4 hrs Introduction

There are no free dates for the selected course. Please change the time period or choose another course.

Number of Persons
Scheduling for
Description
Discover meat and fish carving as well as cooking techniques.

January 30, 2021 at 9:00 am
Challans duck glazed with galanga infused honey, celery mousseline and celery rose - Saddle of rabbit with savory, glazed carrots.

February 13, 2021 at 9:00 am
Fillet of brill 'Dugléré Style' - Beef fillet with a shallot crust, potato confit, 'Marchand de Vin' condiment.

February 25, 2021 at 9:00 am
Saddle of rabbit with savory and jus-glazed carrots - Coriander-scented stuffed sole with lime and coconut emulsion.


Useful information:

- At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared.
- Class taught in French and consecutively translated into English.
- You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
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