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
Fri 11.10.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
Thu 17.10.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
Cancelled
Wed 13.11.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
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!
October 11, 2024 at 9:00 AM
Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus - Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.
November 13, 2024 at 9:00 AM
Modern vitello tonnato - Beef Wellington.
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.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
October 11, 2024 at 9:00 AM
Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus - Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.
November 13, 2024 at 9:00 AM
Modern vitello tonnato - Beef Wellington.
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.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
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!
October 11, 2024 at 9:00 AM
Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus - Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.
November 13, 2024 at 9:00 AM
Modern vitello tonnato - Beef Wellington.
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.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
October 11, 2024 at 9:00 AM
Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus - Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.
November 13, 2024 at 9:00 AM
Modern vitello tonnato - Beef Wellington.
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.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
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