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.
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.
This module aims at learning the techniques of preparation of shellfish & crustaceans.
Mussels in white wine - Tourteau au court bouillon - Shrimp fritters marinated in soy with a sweet and sour citrus vinaigrette - Octopus marinated in olive oil - Pesto and parmesan stuffed squid - Hot oysters with sabayon champagne - Crayfish tail gratin - Scallops with carmalized endives
