Meat & Poultry - 4 hrs

Meat & Poultry - 4 hrs

Number of Persons
Scheduling for
Dates
Sat 24.02.2024, 09:00 - 13:00
1 Day
€ 320,00
fully booked
Fri 22.03.2024, 09:00 - 13:00
1 Day
€ 320,00
Book
Fri 05.04.2024, 09:00 - 13:00
1 Day
€ 320,00
Book
Fri 12.04.2024, 09:00 - 13:00
1 Day
€ 320,00
Book
Description
Our Chefs will introduce you to the secrets of preparing meat and poultry: choosing the products as well as carving, cooking and seasoning them!


February 15, 2024 at 9:00am
Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment - Veal tenderloin with fresh herbs and a morel mushroom sauce

February 24, 2024 at 9:00am
Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Lemon glazed lamb canon, carrots and green mustard sauce

March 22, 2024 at 9:00am
Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes - Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus

April 5, 2024 at 9:00am
Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Lemon glazed lamb canon, carrots and green mustard sauce

April 12, 2024 at 9:00am
Roasted chicken breast, conchiglie stuffed with some mini ratatouille, chorizo and piquillo pepper cream - Parsley-crusted lamb loin, Dauphinois potato gratin


Useful information:

- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group. Classes for adults only.
- 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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