This module is part of an integral training consisting of eleven modules and is dedicated to the development of advanced French cooking skills reserved for those having already completed the beginner training, professionals, or those having completed the equivalent training.
This module aims at learning the techniques of preparation of vegetarian cuisine:
Vegetables minestrone with cereals, pistou sauce and parmesan tiles - Soufflé with mature compté, casseroled morels, fava beans and baby potatoes - Green vegetables Cari, coconut milk, chinese noodle - Tomato heart of six hours, courgette canelloni with spiced vegetables - Dressed spring vegetables and mushrooms, beetroot juice with coriander - Baby leeks and fresh goat cheese terrine
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.
