In the western world, France is virtually synonymous with gastronomy. The country has a rich culinary history, from rustic peasant foods to the most technical haute cuisine masterpieces. Traditional French food relies on simple combinations that enhance the rich, natural flavors of basic ingredients.
Advanced and technical course - for practicing and experienced participants.
- Crème brûlée au foie gras / Goose liver brulée
- Cuisses de grenouilles grillées, ratatouille mousse / Fried frog legs, ratatouille mousse
- Ganache au chocolat, huile d'olive & fleur de sel / Chocolate ganache, olive oil, sea salt