Classes
Date: Monday, May 27, 2013
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, May 28, 2013
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, May 28, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Friday, May 31, 2013
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, June 3, 2013
Time: 10:00 - 13:00
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, June 3, 2013
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, June 4, 2013
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, June 4, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, June 10, 2013
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, June 11, 2013
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, June 11, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Thursday, June 13, 2013
Time: 10:00 - 13:00
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, June 17, 2013
Time: 10:00 - 13:00
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, June 18, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, June 24, 2013
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, June 25, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, July 1, 2013
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 2, 2013
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 2, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, July 8, 2013
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 9, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Thursday, July 11, 2013
Time: 10:00 - 13:00
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 15, 2013
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 16, 2013
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: Wednesday, July 17, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, July 22, 2013
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 23, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, July 29, 2013
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 30, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, August 5, 2013
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 6, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, August 19, 2013
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 26, 2013
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 27, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, September 2, 2013
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, September 3, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, September 9, 2013
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, September 10, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, September 16, 2013
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, September 17, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, September 23, 2013
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, September 24, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, September 30, 2013
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, October 1, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, October 7, 2013
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, October 8, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.
Date: Monday, October 14, 2013
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, October 15, 2013
Time: 17:00 - 20:00
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 !
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.