Chef's techniques: Carving and Cooking - 4 hrs Introduction
Chef's techniques: Carving and Cooking - 4 hrs Introduction
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
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.
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.
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.
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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