October: French Bistro
- Language :
-
English
About our classes
Learn techniques and secrets of the French Bistrot cuisine on a hands-on practice in the kitchen.
Learning outcomes:
- Getting to know how to cooking egg, their characteristics and their uses.
- Techniques for cooking Sole meuniere to perfection, including preparing complementary side dishes.
- Getting to know timeless classic dishes and how to make them perfectly.
Menu
- Soft Boiled Farm Egg, Cooked and Raw Green Asparagus
- Sole meuniere
- Mi cuit Chocolat ( Chocolate lava)
Remark: Participants should be at least 17 years old at time of application
Please contact via Line Official Account @ecoleducassebkk to confirm your payment.
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