Course ID: #401 - Basic Cooking

Meat

The course centers on Italian and International cooking techniques.
Dates
March 17h
Length
3 hours afternoon
Time
2-5pm
Price
110€
How to select the veal and beef cuts for the different dishes, ageing, marinating, roasting, deglazing, brasing, stewing, Pork, Lamb, Organ meats, Mustard, Pepper, Sour Cream.

Cooking part: Filet en boite, Beef filet with green pepper sauce or balsamic vinegar, Boeuf Stroganoff, Veal stew "Bouquetiere". Duck breast with orange sauce, Pilaw rice.

Individual Lessons

You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice.
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