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 vegetables.
Ratatouille Nice style - Greek style pearl onions and mushrooms - Asparagus with Maltese sauce - Celery mousseline - Barigoule artichokes - White or brown glazed vegetables - Vegetables Tian - Vegetables strong pistou (basil, garlic and olive oil sauce) - "Dubarry" creamy soup
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.
