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Festive menu around scallops and supremes

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Festive menu around scallops and supremes

Course level 2
Number of persons 3-8
FR

Create a gastronomical menu and wake-up your guest's tastebuds with refined flavours!

Recipes :
Thin scallop tart, Fondant leeks - Guinea Fowl supremes with mendiants, braised chestnuts tender celery - Lemon Gênes sponge, dark chocolate ganache and chocolate sauce.

Techniques taught during the course :
Opening the scallops, paring the leeks, preparing and stuffing the poultry, making a sauce,braising the chestnuts , mastering puff pastry, making fondant leeks, mking a ganache and working almond paste.

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€140.00 Incl. Tax: €116.67 Excl. Tax:

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