“La bonne cuisine est la base du véritable bonheur”, Auguste Escoffier
“Good food is the base for real happiness”, Auguste Escoffier
How to prepare restaurant-quality sauce? What is demi-glaçe? How to prepare light and dark stocks? What is “mirepoix” and what “bouquet garni”? Why is the really good french onion soup an expensive dish? “Blanquette de veaux” – french specialty that you haven’t mastered yet! Steak tartare “aller retour” and its variations!
Discover the pure joy of french cuisine, it’s technics and specialties and further improve your cooking skills.
INFORMATION AND RESERVATION +381 60 3196 350
mini course – 6 classes