Description
About our classes
Cultivate the culinary finesse of a Michelin 3-star restaurant in your own kitchen with precision techniques and gourmet flair
Learning outcomes:
At the end of this course, you will be able to:
- Select, clean, and prepare scallops
- Learn to prepare duck and duck jus from scratch
- Practice plating techniques to present a dish in an elegant and visually appealing manner, highlighting each component
Menu
February(22-2-2025)
- Roasted Scallop, Cauliflower and Caviar
- Female Duck Breast Roasted with pepper and Fondant Potatoes Duck Jus
February(23-2-2025)
- Jumbo asparagus and orange yuzu condiment
- Roasted Carrots, tarragon, feta cream and citrus
- Grilled Carabineros with compound butter
- Black Angus Filet Rossini with Rosti potato and Beef Jus
February(27-2-2025)
- Wild Sea bream in hazelnut crust & creamy spinach
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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