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 sea products:
Lobster fricassée, Champagne auce and small vegetables - John Dory with Greek vegetables - Line fished bass with shellfish - Half cooked salmon, with warm vegetables sauce - Swordfish mi-cuit, capers, lemon & vegetables salad - Roasted fillet of cod and cranberry beans with spicy chicken jus
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.
