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
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...
October 1st, 2021 at 9:00 am
Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Pigeon glazed with honey ginger and savory.
November 6, 2021 at 9:00 am
Bacon-wrapped veal tenderloin with cumin jus, Creances carrot mousseline, glazed salsify - Tarragon chicken ballotine, salted butter roasted potato.
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Share a convivial moment with the Chef while enjoying the dishes you prepared.
- The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
October 1st, 2021 at 9:00 am
Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Pigeon glazed with honey ginger and savory.
November 6, 2021 at 9:00 am
Bacon-wrapped veal tenderloin with cumin jus, Creances carrot mousseline, glazed salsify - Tarragon chicken ballotine, salted butter roasted potato.
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Share a convivial moment with the Chef while enjoying the dishes you prepared.
- The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
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...
October 1st, 2021 at 9:00 am
Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Pigeon glazed with honey ginger and savory.
November 6, 2021 at 9:00 am
Bacon-wrapped veal tenderloin with cumin jus, Creances carrot mousseline, glazed salsify - Tarragon chicken ballotine, salted butter roasted potato.
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Share a convivial moment with the Chef while enjoying the dishes you prepared.
- The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
October 1st, 2021 at 9:00 am
Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Pigeon glazed with honey ginger and savory.
November 6, 2021 at 9:00 am
Bacon-wrapped veal tenderloin with cumin jus, Creances carrot mousseline, glazed salsify - Tarragon chicken ballotine, salted butter roasted potato.
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Share a convivial moment with the Chef while enjoying the dishes you prepared.
- The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
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