*Recipe* Crème Anglaise
A perfect addition to any dessert is the decadent Crème Anglaise (English cream), a dessert staple to add to your cakes, tartes, or even ontop of fresh fruit!
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29
November
Poultry Cooking Class
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If you are looking for a hands-on French cuisine class experience in the heart of Paris that combines technical skills with a classic French meal, then this is the experience for you.
While working through important technical applications in working with Poultry, you will simultaneously be creating a tasty French meal to enjoy, and classic French recipes to use for years to come!
In this class you will learn and apply the following techniques:
How to debone your Poulet. (breaking it down into its main components)
How to make chicken stock, and its various applications.
How to make beautifully presented ‘paupiettes’ (stuffed chicken parcels)
Each individual will have their own ‘bird’ to master, and will learn and apply the finer techniques to creating a classical French meal.
Au Menu
Au menu :
Soupe à l’oignon (using the homemade chicken stock)
Paupiettes aux herbs et champignons (individual parcels of chicken stuffed with seasonal fillings, using the ‘paupiette’ technique)
Salade et Vinaigrette traditionnelle (salad and traditional French Vinaigrette)
Caramel au beurre salé (Salted butter caramel sauce made from scratch to top the vanilla ice-cream provided for dessert)
After all of your hard work, enjoy your meal here with us - with a glass of wine in hand !
à savoir
Please note that this class has a heavy focus on knife usage, and therefore is only appropriate for adult participation.