The Art of the Starter and Main

Creating a menu for a restaurant, or an event, such as a marriage is a very complex undertaking. How does one decide what should go on the menu of a restaurant to be coherent with the restaurants concept and business model as well as with its capacity to procure ingredients and have a staff with adequate culinary skills ?

In this class  we will study these questions and learn the foundation and varieties of hors d’œuvres, starters such as salads and soups, and the most important – the main dish. Each category has a rôle to play to provide diners with a fantastic experience


  1. Hors   d’oeuvres    –   what   is   the   role   of   before   dinner   finger   food   and

what   are   the   criteria   for   choosing   what   to   make   that   will   just   open

diner’s   appetites   without   satiating   them?   verrines,   canapé,   brochettes


  1. Hot and   cold   sauces,   stocks   and   aspics   –   the   glory   of   French

cuisine   lies   in   its   sauces!


III.   Starting   off   the   meal:   what   is   the   role   of   the   starter?    We’ll   discover

the   secrets   to   great    potages,   salads,   pâtés   and   more.


  1. The main   –   For   vegan   a   diverse   repertoire   of   satisfying   mains   has

always   been   the   big   challenge.   We   will   study   15   main   dishes   from   the

very   simple   to   the   very   elaborate   and   explore   how   the   principles   can

help   create   an   unlimited   number   of   new   dishes.


Highlights of the Cooking Class

Duration: two weeks (Mon – Fri 9am to  5:30 pm except Fridays class ends at noon)
Availability: March 30 – April 10, 2020
Highlights:  Tastings of dozens of specially procured French regional foods and drinks
Location/Meeting place: Gentle Gourmet Institute, Paris France
Language: English/French
Price: 2950 EUROS (all materials, vests, notebooks and Monday to Thursday lunches included)
Notes:  This class will take you on a journey through France where you will understand more how the geographical location of a region and the history of the region determine the cuisine.

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