June: 2 Days – Day Alain Ducasse French Cuisine by Julian Mercier

Dive into the refined world of Alain Ducasse’s French cuisine in this exclusive 2-day culinary journey, guided by Chef Julian Mercier. Designed for passionate cooks and culinary professionals, this hands-on workshop brings to life a curated selection of meat, poultry, fish, and shellfish dishes inspired by the legendary French chef. Through classic techniques and expert instruction, you’ll master elegant recipes that embody precision, balance, and rich French tradition.

Learning outcomes:

At the end of this course, you will be able to:

• Execute Signature Ducasse-Style Dishes – Learn step-by-step techniques behind renowned Alain Ducasse recipes.

• Refine Classic French Techniques – Master traditional French culinary methods, including poaching, roasting, sauce-making, and pastry-wrapping.

• Balance Flavor & Presentation – Understand how to layer flavors and present dishes with finesse and sophistication.

• Work with Premium Ingredients – Gain confidence preparing delicate proteins like lobster, foie gras, and guinea fowl.

• Integrate Professional Kitchen Workflow – Enhance your time management, plating, and coordination in a professional culinary environment.

Menu

Day 1 – Meat & Poultry

• Truffled Chicken, Albufera Sauce & Chicken Jus
• Beef Stew with Fresh Buttered Tagliatelle
• “Pâté en Croûte” with Duck Foie Gras & Guinea Fowl

Day 2 – Fish & Shellfish

• Lobster with Oven-Baked Versailles Potatoes
• Bouillabaisse
• Salmon Wellington

Duration: Thursday 5^th and Friday 6^th June (09h-16h)

Remark: Participants should be at least 17 years old at time of application

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.