Meat & Poultry - 8 hrs

Meat & Poultry - 8 hrs

Number of Persons
Scheduling for
Dates
Fri 10.09.2021, 09:00 - 17:00
1 Day
€ 360,00
Cancelled
Thu 21.10.2021, 09:00 - 17:00
1 Day
€ 360,00
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 21, 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 - Duckling, fig and rosemary - Hand-cut steak tartar and potatoes dauphine.

November 4, 2021 at 9:00 am
Bacon-wrapped veal tenderloin with cumin jus, Creances carrot mousseline, glazed salsify - Braised beef cheek - Tarragon chicken ballotine, salted butter roasted potato - Glazed pork ribs with lentils and a honey clove sauce.

November 20, 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 - Lamb navarin - Hand-cut steak tartar and potatoes dauphine.


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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