Description
About our classes
Learn techniques and secrets of the French Bistrot cuisine on a hands-on practice in the kitchen.
Learning outcomes:
At the end of this course, you will be able to:
- Getting to know sea bream, their characteristics and their uses.
- Getting to know timeless classic dishes and how to make them perfectly.
Menu
Date : 27 February 2026 / 27 March 2026
- Onion Soup
- Parsley Escargots
Date : 29 January 2026 / 29 March 2026
- Quiche Lorraine
- Salmon Fennel Quiche
- Truffle Quiche
Duration: 2H (10h-12h)
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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