Course ID: #240 - Basic Cooking

Meat

The course centers on Italian and International cooking techniques.
Dates
November 6th
Length
3 hours afternoon
Time
From 2 to 5pm
Price
100€
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.