Meat & Poultry - 1 day

Meat & Poultry - 1 day

There are no free dates for the selected course. Please change the time period or choose another course.

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The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more...

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.

January 20, 2022 at 9:00 am

Useful information:

- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dishes prepared in the afternoon serving 1 person.
- 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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