Nouvelle Cuisine - Fusion of the French and Brazilian cuisine
Rio de Janeiro
Scallops and mango are the ingredients that make up the starter. For the main dish there will be sole with cumaru sauce, potatos and asparagus. And for dessert, Brazilian vacherin cheese with pineapple, mango and passion fruit.
Duration: 4 hours
Teaching Method: 50% Demonstration and 50% practice.
Maximum of 10 students per course.
You take home what to cook
Le Cordon Bleu apron
Handout with Recipes
Certificate of participation
For your protection, you should come with closed shoes and pants.
* Classes subject to minimum number of students for opening.
Prior experience in gastronomy is not necessary since all the techniques for the execution of the course will be taught during the practical lesson by the chef
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No refunds are available in case of cancellation.
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