A superior level training for professionals and students who have completed "Introduction to French cuisine" and "Advanced training in French cuisine" or the equivalent training. An ideal continued training for professional chefs and cooks. Lunch at the gourmet restaurant L'Espadon is included.
This module aims at learning the techniques of preparation of:
Brocoli cream with lemon sauce, roasted black tiger shrimps, baby squids and cuttlefish - Chervil seared crayfish, sweet onions ravioli and soft boiled egg yolk - Warm lobster salad with melissa, barbajuans with claws - Roasted sweet bread with garlic, fricassée of peas and carrots, braised potatoes - Red mullet, fregola sarda and bouillabaisse jus - Crab ravioli with mango jelly, cucumber and curdled sheep milk remoulade - Lamb cooked in three different ways, seasonal vegetables with “navarin” jus - Sole with chanterelles and fava beans, baby artichokes, brown butter emulsion - Foie gras, pineapple lovage - Pigeon and crayfish "pot au feu" style - Pigeon legs rissoles
This course is taught over the course of five consecutive 7 hour days. The start date is indicated below.
