In this course, our Chef will demonstrate and practice with the students the delicatessen pantry skills.
Recipes:
- Pâté en Croute
- Jambon de Paris (Presunto Royale, no Brasil)
- Rillettes a La Graisse de Canard
- Pâté de Campagne en Crépine
- Saucisses de Toulouse
- Merguez com Couscous e Legumes
- Terrine de Foie Gras
- Magret de Canard, Farci au Foie Gras
- Ballotine de Canard et Son Chutney
- Mousse de Foie de Volailles aux Pistaches
- Boudin Blanc de Volailles Truffé
- Saumon Fumé
- Les Rillons
- Le Jarret de Porc
At the end of the course, as a Chef demonstration, you will be able to taste all the dishes made by the Chef. You can also take your plate home.
The course will have 6 lessons lasting 6 hours in each class.
Days: December 08, 10, 12, 14, 15 and 17 from 08:00 - 14: 30h
Course Information:
Duration: 6 hours
Teaching Method: 50% practical and 50% demonstration
You take home what to cook
Includes:
Le Cordon Bleu Apron
Dishcloth
Bibico
Hair net
Ingredients
Handout with Recipes
Certificate of participation
* In case of withdrawal, the course fee is non-refundable