Date group A: September 21, 2020; Date group B: July 13, 2021
Filleting, mise-en-place, lardering, munting, blanching, poaching, braising, smoking or popping. These are just a few of the techniques within the French cuisine. During the first class, you will learn more about cutting techniques, stocks, and making gravies. Meanwhile, we will also enjoy the dishes together.
Date group A: June 21 2021; Date group B: August 31, 2021
In this class, we will work with sauces on the basis of fonds and will go into more detail on baking and roasting techniques of meat and vegetables. In this lesson we will, of course, also prepare and taste a variety of dishes and enjoy each other’s company.