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 offlavorful, healthy & organic:
Salmon with spinach and caviar sauce - Monkfish carpaccio, sauce vierge with quinoa soy and sprouts - Small squids stuffed - Sea bass fillet oven grillet with mozzarella - Veal tenderloin with osso bucco jus and majoram - Swordfish marinated with ginger and garlic, japanese jelly and lemon foam - Cod filets, coconut milk, mashed "ratte" potatoes, pink grapefruits and lemon pearls
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.
