July: 1Day 3* Alain Ducasse

About our classes

Throughout the day, participants will learn high-level culinary techniques in a hands-on, chef-guided setting — from precision smoking and emulsification to the perfect sear and elegant plating. Celebrate the harmony of land and sea while mastering dishes that impress with both flavor and finesse.

Learning outcomes:

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

• Master advanced techniques including smoking lobster, emulsifying sabayon, and sous-vide or pan-searing premium beef.

Menu

• Smoked Lobster, Champagne Sabayon, Pomelo and Caviar
• Wagyu Tenderloin, miso Eggplant and Beef truffled Jus

Duration: 1Day  (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.