Classes
Date: Tuesday, May 22, 2012
Time: 17:30 - 20:30
If you long for a cooking experience that is enjoyable, yet with a more of a rigorous element of technical application, then join us three hour Poultry (Volaille) Technical Cooking Class. While working through three important technical applications in working with Poultry, you will simultaneously be creating a tasty meal to enjoy!
In this class you will learn and apply the following techniques:
- How to debone your fowl
- How to make chicken stock, and its various applications
- How to make ‘paupiettes’ (stuffed chicken parcels)
Each individual will have their own ‘bird’ to master, and from start to finish will learn and apply the finer techniques to creating a classical French meal. Using the fruits of the labour, the group will construct and enjoy their menu.
Au menu :
- Soupe à l’oignon (using the chicken stock)
- Paupiettes aux herbs et champignons (individual parcels of chicken stuffed with herbs and mushrooms, using the ‘paupiette’ technique)
- Purée de pommes de terre traditionelle (traditional mashed potatoes)
A Chocolate Fondant dessert will be prepared for the class with recipes and explanation provided
After all of your hard work, enjoy your meal here with us - with a glass of wine in hand !
Date: Wednesday, June 6, 2012
Time: 17:30 - 20:30
If you long for a cooking experience that is enjoyable, yet with a more of a rigorous element of technical application, then join us three hour Poultry (Volaille) Technical Cooking Class. While working through three important technical applications in working with Poultry, you will simultaneously be creating a tasty meal to enjoy!
In this class you will learn and apply the following techniques:
- How to debone your fowl
- How to make chicken stock, and its various applications
- How to make ‘paupiettes’ (stuffed chicken parcels)
Each individual will have their own ‘bird’ to master, and from start to finish will learn and apply the finer techniques to creating a classical French meal. Using the fruits of the labour, the group will construct and enjoy their menu.
Au menu :
- Soupe à l’oignon (using the chicken stock)
- Paupiettes aux herbs et champignons (individual parcels of chicken stuffed with herbs and mushrooms, using the ‘paupiette’ technique)
- Purée de pommes de terre traditionelle (traditional mashed potatoes)
A Chocolate Fondant dessert will be prepared for the class with recipes and explanation provided
After all of your hard work, enjoy your meal here with us - with a glass of wine in hand !
Date: Tuesday, June 19, 2012
Time: 17:30 - 20:30
If you long for a cooking experience that is enjoyable, yet with more of a rigorous element of technical application, then join our three hour Poultry (Volaille) Technical Cooking Class. While working through three important technical applications in working with Poultry, you will simultaneously be creating a tasty meal to enjoy!
In this class you will learn and apply the following techniques:
- How to debone your fowl
- How to make chicken stock, and its various applications
- How to make ‘paupiettes’ (stuffed chicken parcels)
Each individual will have their own ‘bird’ to master, and from start to finish will learn and apply the finer techniques to creating a classical French meal. Using the fruits of the labour, the group will construct and enjoy their menu.
Au menu :
- Soupe à l’oignon (using the chicken stock)
- Paupiettes aux herbs et champignons (individual parcels of chicken stuffed with herbs and mushrooms, using the ‘paupiette’ technique)
- Salade folle et Vinaigrette traditionnelle (salad and traditional Vinaigrette)
A Vanilla ice-cream and Salted butter caramel sauce dessert will be prepared for the class with recipes and explanation provided.
After all of your hard work, enjoy your meal here with us - with a glass of wine in hand !
Date: Monday, July 2, 2012
Time: 14:30 - 17:30
If you are fascinated with French Macarons and want to get futher in to the ‘nitty gritty’ of this famous pastry, then the three hour intensive technical class is for you.
During this class you will learn and practice two meringue techniques (French and Italian), create three different garnishes from start to finish, and learn to apply a different variation on your Macaron cookie. From the meringue, to the Macaron cookie, to the filling, you learn from start to finish six techniques – and of course have your box of Macarons to enjoy thereafter.
Macaron shell variation – using a different nut flour
Garnish : homemade traditional Crème au Beurre
Garnish : homemade traditional Pastry Cream
Garnish : homemade fruit compote
Each participant will part with their creations!
Date: Tuesday, July 3, 2012
Time: 17:30 - 20:30
If you long for a cooking experience that is enjoyable, yet with more of a rigorous element of technical application, then join our three hour Poultry (Volaille) Technical Cooking Class. While working through three important technical applications in working with Poultry, you will simultaneously be creating a tasty meal to enjoy!
In this class you will learn and apply the following techniques:
- How to debone your fowl
- How to make chicken stock, and its various applications
- How to make ‘paupiettes’ (stuffed chicken parcels)
Each individual will have their own ‘bird’ to master, and from start to finish will learn and apply the finer techniques to creating a classical French meal. Using the fruits of the labour, the group will construct and enjoy their menu.
Au menu :
- Soupe à l’oignon (using the chicken stock)
- Paupiettes aux herbs et champignons (individual parcels of chicken stuffed with herbs and mushrooms, using the ‘paupiette’ technique)
- Salade folle et Vinaigrette traditionnelle (salad and traditional Vinaigrette)
A Vanilla ice-cream and Salted butter caramel sauce dessert will be prepared for the class with recipes and explanation provided.
After all of your hard work, enjoy your meal here with us - with a glass of wine in hand !
Date: Monday, July 9, 2012
Time: 14:30 - 17:30
If you are fascinated with French Macarons and want to get futher in to the ‘nitty gritty’ of this famous pastry, then the three hour intensive technical class is for you.
During this class you will learn and practice two meringue techniques (French and Italian), create three different garnishes from start to finish, and learn to apply a different variation on your Macaron cookie. From the meringue, to the Macaron cookie, to the filling, you learn from start to finish six techniques – and of course have your box of Macarons to enjoy thereafter.
Macaron shell variation – using a different nut flour
Garnish : homemade traditional Crème au Beurre
Garnish : homemade traditional Pastry Cream
Garnish : homemade fruit compote
Each participant will part with their creations!
Date: Monday, July 16, 2012
Time: 14:30 - 17:30
If you are fascinated with French Macarons and want to get futher in to the ‘nitty gritty’ of this famous pastry, then the three hour intensive technical class is for you.
During this class you will learn and practice two meringue techniques (French and Italian), create three different garnishes from start to finish, and learn to apply a different variation on your Macaron cookie. From the meringue, to the Macaron cookie, to the filling, you learn from start to finish six techniques – and of course have your box of Macarons to enjoy thereafter.
Macaron shell variation – using a different nut flour
Garnish : homemade traditional Crème au Beurre
Garnish : homemade traditional Pastry Cream
Garnish : homemade fruit compote
Each participant will part with their creations!
Date: Tuesday, July 17, 2012
Time: 17:30 - 20:30
If you long for a cooking experience that is enjoyable, yet with more of a rigorous element of technical application, then join our three hour Poultry (Volaille) Technical Cooking Class. While working through three important technical applications in working with Poultry, you will simultaneously be creating a tasty meal to enjoy!
In this class you will learn and apply the following techniques:
- How to debone your fowl
- How to make chicken stock, and its various applications
- How to make ‘paupiettes’ (stuffed chicken parcels)
Each individual will have their own ‘bird’ to master, and from start to finish will learn and apply the finer techniques to creating a classical French meal. Using the fruits of the labour, the group will construct and enjoy their menu.
Au menu :
- Soupe à l’oignon (using the chicken stock)
- Paupiettes aux herbs et champignons (individual parcels of chicken stuffed with herbs and mushrooms, using the ‘paupiette’ technique)
- Salade folle et Vinaigrette traditionnelle (salad and traditional Vinaigrette)
A Vanilla ice-cream and Salted butter caramel sauce dessert will be prepared for the class with recipes and explanation provided.
After all of your hard work, enjoy your meal here with us - with a glass of wine in hand !
Date: Monday, July 30, 2012
Time: 14:30 - 17:30
If you are fascinated with French Macarons and want to get futher in to the ‘nitty gritty’ of this famous pastry, then the three hour intensive technical class is for you.
During this class you will learn and practice two meringue techniques (French and Italian), create three different garnishes from start to finish, and learn to apply a different variation on your Macaron cookie. From the meringue, to the Macaron cookie, to the filling, you learn from start to finish six techniques – and of course have your box of Macarons to enjoy thereafter.
Macaron shell variation – using a different nut flour
Garnish : homemade traditional Crème au Beurre
Garnish : homemade traditional Pastry Cream
Garnish : homemade fruit compote
Each participant will part with their creations!
Date: Tuesday, July 31, 2012
Time: 17:30 - 20:30
If you long for a cooking experience that is enjoyable, yet with more of a rigorous element of technical application, then join our three hour Poultry (Volaille) Technical Cooking Class. While working through three important technical applications in working with Poultry, you will simultaneously be creating a tasty meal to enjoy!
In this class you will learn and apply the following techniques:
- How to debone your fowl
- How to make chicken stock, and its various applications
- How to make ‘paupiettes’ (stuffed chicken parcels)
Each individual will have their own ‘bird’ to master, and from start to finish will learn and apply the finer techniques to creating a classical French meal. Using the fruits of the labour, the group will construct and enjoy their menu.
Au menu :
- Soupe à l’oignon (using the chicken stock)
- Paupiettes aux herbs et champignons (individual parcels of chicken stuffed with herbs and mushrooms, using the ‘paupiette’ technique)
- Salade folle et Vinaigrette traditionnelle (salad and traditional Vinaigrette)
A Vanilla ice-cream and Salted butter caramel sauce dessert will be prepared for the class with recipes and explanation provided.
After all of your hard work, enjoy your meal here with us - with a glass of wine in hand !
Date: Monday, August 6, 2012
Time: 14:30 - 17:30
If you are fascinated with French Macarons and want to get futher in to the ‘nitty gritty’ of this famous pastry, then the three hour intensive technical class is for you.
During this class you will learn and practice two meringue techniques (French and Italian), create three different garnishes from start to finish, and learn to apply a different variation on your Macaron cookie. From the meringue, to the Macaron cookie, to the filling, you learn from start to finish six techniques – and of course have your box of Macarons to enjoy thereafter.
Macaron shell variation – using a different nut flour
Garnish : homemade traditional Crème au Beurre
Garnish : homemade traditional Pastry Cream
Garnish : homemade fruit compote
Each participant will part with their creations!
Date: Monday, August 27, 2012
Time: 14:30 - 17:30
If you are fascinated with French Macarons and want to get futher in to the ‘nitty gritty’ of this famous pastry, then the three hour intensive technical class is for you.
During this class you will learn and practice two meringue techniques (French and Italian), create three different garnishes from start to finish, and learn to apply a different variation on your Macaron cookie. From the meringue, to the Macaron cookie, to the filling, you learn from start to finish six techniques – and of course have your box of Macarons to enjoy thereafter.
Macaron shell variation – using a different nut flour
Garnish : homemade traditional Crème au Beurre
Garnish : homemade traditional Pastry Cream
Garnish : homemade fruit compote
Each participant will part with their creations!
Date: Tuesday, August 28, 2012
Time: 17:30 - 20:30
If you long for a cooking experience that is enjoyable, yet with more of a rigorous element of technical application, then join our three hour Poultry (Volaille) Technical Cooking Class. While working through three important technical applications in working with Poultry, you will simultaneously be creating a tasty meal to enjoy!
In this class you will learn and apply the following techniques:
- How to debone your fowl
- How to make chicken stock, and its various applications
- How to make ‘paupiettes’ (stuffed chicken parcels)
Each individual will have their own ‘bird’ to master, and from start to finish will learn and apply the finer techniques to creating a classical French meal. Using the fruits of the labour, the group will construct and enjoy their menu.
Au menu :
- Soupe à l’oignon (using the chicken stock)
- Paupiettes aux herbs et champignons (individual parcels of chicken stuffed with herbs and mushrooms, using the ‘paupiette’ technique)
- Salade folle et Vinaigrette traditionnelle (salad and traditional Vinaigrette)
A Vanilla ice-cream and Salted butter caramel sauce dessert will be prepared for the class with recipes and explanation provided.
After all of your hard work, enjoy your meal here with us - with a glass of wine in hand !