Cooking summer class

Cooking summer class

Number of Persons
Scheduling for
Dates
Mon 15.07.2024, 09:00 - 15:00
5 Day(s)
Mon 15.07.2024, 09:00 - 15:00
Tue 16.07.2024, 09:00 - 15:00
Wed 17.07.2024, 09:00 - 15:00
Thu 18.07.2024, 09:00 - 15:00
Fri 19.07.2024, 09:00 - 15:00
€ 1.900,00
VAT included
Book
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.

The following techniques will be addressed during the class:

• Cutting/slicing vegetables
• Preparing meat jus
• Preparing fish stocks, broths and fish-based sauces
• Filleting and cooking fish
• Cutting and cooking meat
• Plating techniques
• Low-temperature cooking
• Preparing jellies
• Preparing pasta dough (ravioles)
• Making emulsions
• Optimising ingredients and reducing food waste
• Raising awareness about zero-waste cooking

From 15th to the 19th of July

Day 1
Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit - Modern vitello tonnato.

Day 2
Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - ‘Raviole’, ricotta, cilantro, confit lemon and lovage emulsion.

Day 3
Beef Wellington - Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes.

Day 4
Unilateral mackerel fillet, grilled avocado, red pepper and sweet pepper coulis - Roasted chicken breast, conchiglie stuffed with some mini ratatouille, chorizo and piquillo pepper cream.

Day 5
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.


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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