Meat & Poultry - 4 hrs

Meat & Poultry - 4 hrs

Number of Persons
Scheduling for
Tue 27.07.2021, 09:30 - 13:30
1 Day
€ 220,00
fully booked
Fri 30.07.2021, 09:30 - 13:30
1 Day
€ 220,00
Fri 01.10.2021, 09:00 - 13:00
1 Day
€ 220,00
fully booked
The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more...

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.

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:

- 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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