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
Dates
Fri 18.09.2020, 09:00 - 13:00
1 Day
€ 195,00
Sat 17.10.2020, 09:00 - 13:00
1 Day
€ 195,00
Sat 14.11.2020, 09:00 - 13:00
1 Day
€ 195,00
Sat 21.11.2020, 09:00 - 13:00
1 Day
€ 195,00
Fri 04.12.2020, 09:00 - 13:00
1 Day
€ 195,00
Description
Discover meat and fish carving as well as cooking techniques.
September 18, 2020 at 9:00 am
Sole à la Coquelin - 'Ritz Escoffier Legacy' - Veal tenderloin with osso bucco jus and marjoram.
October 17, 2020 at 9:00 am
Fillet of John Dory with a Maltaise sauce, stuffed zucchini flower, zucchini cream with lemon juices - 'Paupiette', creamy polenta.
November 14, 2020 at 9:00 am
Challans duck glazed with galanga infused honey, celery mousseline and celery rose - Rosemary and rabbit confit shoulder with vegetable shavings.
November 21, 2020 at 9:00 am
Fillet of brill 'Dugléré Style' - Unilateral pan-seared sea bass, salsify, wild garlic, brown butter jus, citron.
December 4, 2020 at 9:00 am
Iberian rack of pork, bucatini timbale with Jerusalem artichoke, hazelnut-flavored jus - Loin of cod and multi-textured endives served with citrus butter and cockle jus.
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.
September 18, 2020 at 9:00 am
Sole à la Coquelin - 'Ritz Escoffier Legacy' - Veal tenderloin with osso bucco jus and marjoram.
October 17, 2020 at 9:00 am
Fillet of John Dory with a Maltaise sauce, stuffed zucchini flower, zucchini cream with lemon juices - 'Paupiette', creamy polenta.
November 14, 2020 at 9:00 am
Challans duck glazed with galanga infused honey, celery mousseline and celery rose - Rosemary and rabbit confit shoulder with vegetable shavings.
November 21, 2020 at 9:00 am
Fillet of brill 'Dugléré Style' - Unilateral pan-seared sea bass, salsify, wild garlic, brown butter jus, citron.
December 4, 2020 at 9:00 am
Iberian rack of pork, bucatini timbale with Jerusalem artichoke, hazelnut-flavored jus - Loin of cod and multi-textured endives served with citrus butter and cockle jus.
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.
September 18, 2020 at 9:00 am
Sole à la Coquelin - 'Ritz Escoffier Legacy' - Veal tenderloin with osso bucco jus and marjoram.
October 17, 2020 at 9:00 am
Fillet of John Dory with a Maltaise sauce, stuffed zucchini flower, zucchini cream with lemon juices - 'Paupiette', creamy polenta.
November 14, 2020 at 9:00 am
Challans duck glazed with galanga infused honey, celery mousseline and celery rose - Rosemary and rabbit confit shoulder with vegetable shavings.
November 21, 2020 at 9:00 am
Fillet of brill 'Dugléré Style' - Unilateral pan-seared sea bass, salsify, wild garlic, brown butter jus, citron.
December 4, 2020 at 9:00 am
Iberian rack of pork, bucatini timbale with Jerusalem artichoke, hazelnut-flavored jus - Loin of cod and multi-textured endives served with citrus butter and cockle jus.
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.
September 18, 2020 at 9:00 am
Sole à la Coquelin - 'Ritz Escoffier Legacy' - Veal tenderloin with osso bucco jus and marjoram.
October 17, 2020 at 9:00 am
Fillet of John Dory with a Maltaise sauce, stuffed zucchini flower, zucchini cream with lemon juices - 'Paupiette', creamy polenta.
November 14, 2020 at 9:00 am
Challans duck glazed with galanga infused honey, celery mousseline and celery rose - Rosemary and rabbit confit shoulder with vegetable shavings.
November 21, 2020 at 9:00 am
Fillet of brill 'Dugléré Style' - Unilateral pan-seared sea bass, salsify, wild garlic, brown butter jus, citron.
December 4, 2020 at 9:00 am
Iberian rack of pork, bucatini timbale with Jerusalem artichoke, hazelnut-flavored jus - Loin of cod and multi-textured endives served with citrus butter and cockle jus.
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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