Demonstration - The Art of Cooking like a Chef
On the agenda:
January 20, 2017
Scallops cooked in the shell, pilaf rice with scallop beards and coriander
Duck foie gras ravioli, served with chicken wings in a peppery broth
Chocolate tartlet, praline crisp
February 18, 2017
Pressed duck foie gras with wild mushrooms, pear chutney with Monbazillac wine
Venison roasted with aromatic garnish, shot glass of white haricot beans with truffles,
Saint-Domingue chocolate sauce
Almond-lime financier, soft chocolate ganache
Translated into English.
During the day of the short course, you will benefit of 10 % discount at the shop, except on books (-5%).
Price: € 50.00
Duration: 3 Hours