Meat & Poultry - 8 hrs
Meat & Poultry - 8 hrs
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
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...
May 1, 2021 at 9:00 am
Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes - Savory rabbit ballotine, peppercorn jelly - Lemongrass beef salad.
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.
May 1, 2021 at 9:00 am
Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes - Savory rabbit ballotine, peppercorn jelly - Lemongrass beef salad.
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.
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...
May 1, 2021 at 9:00 am
Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes - Savory rabbit ballotine, peppercorn jelly - Lemongrass beef salad.
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.
May 1, 2021 at 9:00 am
Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes - Savory rabbit ballotine, peppercorn jelly - Lemongrass beef salad.
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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