Course ID: #352 - Basic Cooking Course - Evening

Meat

The course centers on Italian and International cooking techniques.
Dates
November 3rd
Length
3 hours evening
Time
From 7 to 10 pm
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.

Individual Lessons

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