Cooking summer class
Cooking summer class
Number of Persons
1
2
3
4
5
6
7
8
Scheduling for
myself
somebody else
Dates
Mon 07.07.2025, 09:00 - 15:00
5 Day(s)
Mon 07.07.2025, 09:00 - 15:00
Tue 08.07.2025, 09:00 - 15:00
Wed 09.07.2025, 09:00 - 15:00
Thu 10.07.2025, 09:00 - 15:00
Fri 11.07.2025, 09:00 - 15:00
Tue 08.
Wed 09.
Thu 10.
Fri 11.
€ 1.900,00
VAT included
Description
Come and discover some creative, inspiring and inspired dishes along with our Chef Instructors!
We have created a program that will introduce you to all time classics with a touch of modernity.
From 7th to the 11th of July 2025
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus
- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms.
- Sea bream stuffed with phytoplankton, melting potatoes, marbled sauce and green chive oil
- Lobster and mango - passion fruit cannelloni on avocado, dill and lime carpaccio.
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice
- Modern vitello tonnato.
- Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment
- Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce.
- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.
Lunch included.
Trainees will be awarded a certificate at the end of each training course.
Sessions will only be held if at least 4 students are signed up.
We have created a program that will introduce you to all time classics with a touch of modernity.
From 7th to the 11th of July 2025
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus
- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms.
- Sea bream stuffed with phytoplankton, melting potatoes, marbled sauce and green chive oil
- Lobster and mango - passion fruit cannelloni on avocado, dill and lime carpaccio.
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice
- Modern vitello tonnato.
- Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment
- Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce.
- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.
Lunch included.
Trainees will be awarded a certificate at the end of each training course.
Sessions will only be held if at least 4 students are signed up.
Description
Come and discover some creative, inspiring and inspired dishes along with our Chef Instructors!
We have created a program that will introduce you to all time classics with a touch of modernity.
From 7th to the 11th of July 2025
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus
- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms.
- Sea bream stuffed with phytoplankton, melting potatoes, marbled sauce and green chive oil
- Lobster and mango - passion fruit cannelloni on avocado, dill and lime carpaccio.
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice
- Modern vitello tonnato.
- Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment
- Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce.
- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.
Lunch included.
Trainees will be awarded a certificate at the end of each training course.
Sessions will only be held if at least 4 students are signed up.
We have created a program that will introduce you to all time classics with a touch of modernity.
From 7th to the 11th of July 2025
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus
- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms.
- Sea bream stuffed with phytoplankton, melting potatoes, marbled sauce and green chive oil
- Lobster and mango - passion fruit cannelloni on avocado, dill and lime carpaccio.
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice
- Modern vitello tonnato.
- Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment
- Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce.
- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.
Lunch included.
Trainees will be awarded a certificate at the end of each training course.
Sessions will only be held if at least 4 students are signed up.
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