Meat & Poultry - 1 day

Meat & Poultry - 1 day

Number of Persons
Scheduling for
Dates
Thu 15.12.2022, 09:00 - 17:00
1 Day
€ 450,00
Book
Sat 18.02.2023, 09:00 - 17:00
1 Day
€ 450,00
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...


December 15, 2022 at 9:00 am
- Saddle of venison, Dauphine potatoes, Grand Veneur sauce
- Pheasant confit, old-fashioned vegetables on a chestnut shortbread with truffles and aged Mimolette cheese shavings, game glaze
- Quail stuffed with foie gras, potato Anna, mushroom sauce.

February 18, 2023 at 9:00 am
- Lamb loin in a truffled mushroom crust, butternut squash and spinach, hazelnut condiment
- Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce
- Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage.


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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