+33 (0)1 40 51 78 18

Wednesday 12 Dec 2018

  • French Technical Courses / Poultry (Volaille) Cooking Class
  • If you are looking for a hands-on culinary experience combining technical expertise along with a classic French meal, then this is the class for you!

  • Location: La Cuisine Paris, 80 Quai de l'Hôtel de Ville, 75004 Paris
  • Time: 10:30 - 13:30
  • Price: €99.00 Availability: Fully booked

Poultry (Volaille) Cooking Class

Over view

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. 

Central Paris Location

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Get in touch

If you have any questions please don’t hesitate to call on +33 (0)1 40 51 78 18 or email contact@lacuisineparis.com    Click here for further contact details