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
- 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 opendiner’s appetites without satiating them? verrines, canapé, brochettes
- Hot and cold sauces, stocks and aspics – the glory of French cuisine lies in its sauces!
- . Starting off the meal: what is the role of the starter? We’ll discover the secrets to great potages, salads, pâtés and more.
- 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 30th – April 10th, 2020
Highlights: Tastings of dozens of specially procured French regional foods and drinks
Location/Meeting place: Gentle Gourmet Institute, Paris France
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.