Meat & Poultry - 4 hrs
Meat & Poultry - 4 hrs
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Sat 19.06.2021, 09:00 - 13:00
1 Day
€ 220,00
fully booked
Tue 27.07.2021, 09:30 - 13:30
1 Day
€ 220,00
Fri 30.07.2021, 09:30 - 13:30
1 Day
€ 220,00
Description
The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more...
June 19, 2021 at 9:00 am
Chicken breast with herb butter stuffed under the skin, early vegetables -Veal, shellfish and mushroom tartare.
July 27, 2021 at 9:30 am
Duck breast served with yellow fruit, cumin-scented couscous - Veal tenderloin with herb stuffing, chanterelle mushroom sauce.
July 30, 2021 at 9:30 am
Rack of lamb, anchovy and rosemary condiment, grenaille potatoes, lamb jus - 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.
June 19, 2021 at 9:00 am
Chicken breast with herb butter stuffed under the skin, early vegetables -Veal, shellfish and mushroom tartare.
July 27, 2021 at 9:30 am
Duck breast served with yellow fruit, cumin-scented couscous - Veal tenderloin with herb stuffing, chanterelle mushroom sauce.
July 30, 2021 at 9:30 am
Rack of lamb, anchovy and rosemary condiment, grenaille potatoes, lamb jus - 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
The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more...
June 19, 2021 at 9:00 am
Chicken breast with herb butter stuffed under the skin, early vegetables -Veal, shellfish and mushroom tartare.
July 27, 2021 at 9:30 am
Duck breast served with yellow fruit, cumin-scented couscous - Veal tenderloin with herb stuffing, chanterelle mushroom sauce.
July 30, 2021 at 9:30 am
Rack of lamb, anchovy and rosemary condiment, grenaille potatoes, lamb jus - 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.
June 19, 2021 at 9:00 am
Chicken breast with herb butter stuffed under the skin, early vegetables -Veal, shellfish and mushroom tartare.
July 27, 2021 at 9:30 am
Duck breast served with yellow fruit, cumin-scented couscous - Veal tenderloin with herb stuffing, chanterelle mushroom sauce.
July 30, 2021 at 9:30 am
Rack of lamb, anchovy and rosemary condiment, grenaille potatoes, lamb jus - 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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