This module is part of an integral training consisting of seven modules and is dedicated to learning the fundamentals of French cooking reserved for beginners.
This module aims at learning the techniques of preparation of fish.
- Sole meunière - Poached trout in « court-bouillon » - Marinated spiced small mackerel - Bass and salmon tartar with sour fine herb dressing - Roasted bass with fennel - Sole "Goujonnettes" with tartar sauce - Brill filet "Dugléré" whiting "Mousseline" stuffing
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.
