Meat & Poultry - 8 hrs

Meat & Poultry - 8 hrs

Number of Persons
Scheduling for
Dates
Thu 08.10.2020, 09:00 - 17:00
1 Day
€ 340,00
Book
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 8, 2020 at 9:00 am
Lamb cooked three ways, seasonal vegetables with 'Navarin' jus - Duck breasts Bigarade sauce, candied orange and glazed carrots - Madeira veal sweetbreads, artichoke puree and noisette potatoes - Lemongrass beef salad.

November 12, 2020 at 9:00 am
Braised beef cheek - Roasted Garenne rabbit with truffle and foie gras, shallot marmelade. Sweet potato puree with chestnuts, Burgundy red wine sauce - Tarragon poultry ballotine, salted butter potato confit - Veal brisket with orange.


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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