Bistrot style - 4 hrs Introduction
Bistrot style - 4 hrs Introduction
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Description
Essential bistronomy dishes in a savoury version! Learn how to make simple and timeless recipes.
January 23, 2021 at 9:30 am
Salmon with black sesame seeds and orange dressing - Homemade truffled boudin blanc, caramelized Reinette apples.
February 11, 2021 at 9:00 am
Sea bass and salmon tartare with a slightly sour herbed cream sauce - Veal tenderloin served with Dauphinois potato gratin.
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 23, 2021 at 9:30 am
Salmon with black sesame seeds and orange dressing - Homemade truffled boudin blanc, caramelized Reinette apples.
February 11, 2021 at 9:00 am
Sea bass and salmon tartare with a slightly sour herbed cream sauce - Veal tenderloin served with Dauphinois potato gratin.
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.
January 23, 2021 at 9:30 am
Salmon with black sesame seeds and orange dressing - Homemade truffled boudin blanc, caramelized Reinette apples.
February 11, 2021 at 9:00 am
Sea bass and salmon tartare with a slightly sour herbed cream sauce - Veal tenderloin served with Dauphinois potato gratin.
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 23, 2021 at 9:30 am
Salmon with black sesame seeds and orange dressing - Homemade truffled boudin blanc, caramelized Reinette apples.
February 11, 2021 at 9:00 am
Sea bass and salmon tartare with a slightly sour herbed cream sauce - Veal tenderloin served with Dauphinois potato gratin.
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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