Bistrot Cooking - 4 hrs Introduction
Bistrot Cooking - 4 hrs Introduction
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Sat 12.09.2020, 09:30 - 13:30
1 Day
€ 195,00
Sat 10.10.2020, 09:00 - 13:00
1 Day
€ 195,00
Thu 29.10.2020, 09:00 - 13:00
1 Day
€ 195,00
Sat 31.10.2020, 09:30 - 13:30
1 Day
€ 195,00
Description
Essential bistronomy dishes in a savoury version! Learn how to make simple and timeless recipes.
September 12, 2020 at 9:30 am
Poached eggs in a Meurette wine sauce - Rump Steak, Pepper Sauce and 'pomme' Anna potatoes.
October 10, 2020 at 9:00 am - November 7, 2020 at 9:30 am
Salmon with black sesame seeds and orange dressin - Truffled white sausage, caramelized apple.
October 29, 2020 at 9:00 am
Duck breasts, "bigarade sauce", vintage carrots and pearl onions - Breaded soft-boiled egg and cream of cep mushrooms.
October 31, 2020 at 9:30 pm - November 19, 2020 at 9:00 am
Sea bass and salmon tartare with a slightly sour herbed cream sauce - Veal tenderloin with herb stuffing, chanterelle mushroom sauce.
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 12, 2020 at 9:30 am
Poached eggs in a Meurette wine sauce - Rump Steak, Pepper Sauce and 'pomme' Anna potatoes.
October 10, 2020 at 9:00 am - November 7, 2020 at 9:30 am
Salmon with black sesame seeds and orange dressin - Truffled white sausage, caramelized apple.
October 29, 2020 at 9:00 am
Duck breasts, "bigarade sauce", vintage carrots and pearl onions - Breaded soft-boiled egg and cream of cep mushrooms.
October 31, 2020 at 9:30 pm - November 19, 2020 at 9:00 am
Sea bass and salmon tartare with a slightly sour herbed cream sauce - Veal tenderloin with herb stuffing, chanterelle mushroom sauce.
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
Essential bistronomy dishes in a savoury version! Learn how to make simple and timeless recipes.
September 12, 2020 at 9:30 am
Poached eggs in a Meurette wine sauce - Rump Steak, Pepper Sauce and 'pomme' Anna potatoes.
October 10, 2020 at 9:00 am - November 7, 2020 at 9:30 am
Salmon with black sesame seeds and orange dressin - Truffled white sausage, caramelized apple.
October 29, 2020 at 9:00 am
Duck breasts, "bigarade sauce", vintage carrots and pearl onions - Breaded soft-boiled egg and cream of cep mushrooms.
October 31, 2020 at 9:30 pm - November 19, 2020 at 9:00 am
Sea bass and salmon tartare with a slightly sour herbed cream sauce - Veal tenderloin with herb stuffing, chanterelle mushroom sauce.
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 12, 2020 at 9:30 am
Poached eggs in a Meurette wine sauce - Rump Steak, Pepper Sauce and 'pomme' Anna potatoes.
October 10, 2020 at 9:00 am - November 7, 2020 at 9:30 am
Salmon with black sesame seeds and orange dressin - Truffled white sausage, caramelized apple.
October 29, 2020 at 9:00 am
Duck breasts, "bigarade sauce", vintage carrots and pearl onions - Breaded soft-boiled egg and cream of cep mushrooms.
October 31, 2020 at 9:30 pm - November 19, 2020 at 9:00 am
Sea bass and salmon tartare with a slightly sour herbed cream sauce - Veal tenderloin with herb stuffing, chanterelle mushroom sauce.
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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