Hay-roasted duck breast. Celeryroot with orange and cardamom. Smooth chestnut purée with sweet and sour sauce.
The duck meat which is clothed and is subtly infused with the scent of hay, the celery root frangrant with the flavours of orange and cardamon, the chestnut puree, and the accompanying spice sauce, all elements which evoke the coming autumn. Employing a fusion between the traditional technique of `etoufee` or smothering, and the modern method utilizing sous-vide vacuum technology, the result is a seductive and intriguing dish.
】 Sunday, November 27th 14:00-17:00 (Japanese/English)
＊ There will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
＊ Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.
【Guidelines on the day of your class
-Please register at the reception 10 minutes before class
. We do not accept registration after class begins.
-Please wear appropriate clothing (long selves top and long pants), shoes (closed-toe) for the practical class.
The followings are not permitted in the practical kitchen: Skirts, short pants, boots, high heels, sandals and clothing items that are not suitable for practical class. You will not be able to participate in the practical class if you wear any items from the preceding list.
-Things to bring： Materials for note taking, camera (no video and voice recording), containers and a bag for carrying your finished product.
-We will lend an apron and a kitchen towel.
-Depending on the weather on the class day, we may advise you to bring a large ice pack.
Ice packs (at room temperature) are available for sale at the reception. Please purchase it before class, and make sure to hand your ice pack to the assistant before the practical class begins.
This course is now fully booked. Please click on the button below to be added to the waiting list.