Description
About our classes
Designed to combine aesthetics and practicality, this kitchen embodies the spirit of Parisian bistros reimagined by Alain Ducasse. A space where tradition meets modernity, ideal for gastronomy enthusiasts seeking an exceptional culinary experience every day.
Learning outcomes:
At the end of this course, you will be able to:
- Master Essential Techniques Apply classic French methods such as sautéing, braising, and emulsifying sauces.
- Create Signature Dishes Prepare refined bistrot classics using high-quality, seasonal ingredients.
- Perfect Sauces & Reductions Develop rich, flavorful sauces to elevate each dish.
- Enhance Plating & Presentation Style dishes with elegance and simplicity in a modern bistrot aesthetic.
This course provides the skills to craft authentic yet elevated Bistrot chic cuisine, inspired by Alain Ducasse’s signature approach.
Menu
- “Pate croute” with duck foie gras and guinea fawl
- Parisian style gnocchi, peas, broad beans and bottarga
- Beef rib-eye, eggplant, buckwheat, bone marrow beef juice
- Grilled iodized leeks, Black olives condiment
- Roasted seabass, green bean, and shellfish
- Oyster, carrots and sciped granite
- “Vol-au-vent” with veal sweetbread, crayfish and poultry
Duration: Thursday 5th and Friday 6th 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.
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