Meat & Poultry - 4 hrs 'Gourmet'
Meat & Poultry - 4 hrs 'Gourmet'
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Sat 12.09.2020, 09:00 - 13:00
1 Day
€ 220,00
Fri 30.10.2020, 09:00 - 13:00
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...
September 12, 2020 at 9:00 am
Veal filet mignon with artichoke sensations - Roasted duckling breast with figs.
October 30, 2020 at 9:00 am
Bacon-wrapped veal tenderloin with cumin jus, Creances carrot puree, glazed salsify - Rosemary and rabbit confit shoulder with vegetable shavings.
December 17, 2020 at 9:00 am
Beef Wellington - Chicken breasts in a gingerbread crust, simmered new vegetables.
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 9:00 am
Veal filet mignon with artichoke sensations - Roasted duckling breast with figs.
October 30, 2020 at 9:00 am
Bacon-wrapped veal tenderloin with cumin jus, Creances carrot puree, glazed salsify - Rosemary and rabbit confit shoulder with vegetable shavings.
December 17, 2020 at 9:00 am
Beef Wellington - Chicken breasts in a gingerbread crust, simmered new vegetables.
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...
September 12, 2020 at 9:00 am
Veal filet mignon with artichoke sensations - Roasted duckling breast with figs.
October 30, 2020 at 9:00 am
Bacon-wrapped veal tenderloin with cumin jus, Creances carrot puree, glazed salsify - Rosemary and rabbit confit shoulder with vegetable shavings.
December 17, 2020 at 9:00 am
Beef Wellington - Chicken breasts in a gingerbread crust, simmered new vegetables.
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 9:00 am
Veal filet mignon with artichoke sensations - Roasted duckling breast with figs.
October 30, 2020 at 9:00 am
Bacon-wrapped veal tenderloin with cumin jus, Creances carrot puree, glazed salsify - Rosemary and rabbit confit shoulder with vegetable shavings.
December 17, 2020 at 9:00 am
Beef Wellington - Chicken breasts in a gingerbread crust, simmered new vegetables.
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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