During this workshop, Le Cordon Bleu Master chef will demonstrate and guide you through the preparation and cooking of five international Chicken recipes.
Chicken Recipes:
Avgolemono soup Chicken liver mousse with cherry jelly Crispy chive mousseline sandwich Chivry supreme chicken breast with Tarragon sauce Chicken Osso bucco with gremolata, soft polenta
Date: Saturday 17th June 2023
Time: 9 am – 4 pm (light lunch is included)
Location: Level 2, 52 Cuba Street, Te Aro, Wellington
Course Details: During the workshop, you will learn the following skills:
Deboning Chicken Broth thicken with eggs Charcuteries: Chicken liver mousse 2 Mousseline recipes Poaching and braising chicken
Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day. Light lunch is included.
