Short Classes Culinary & Pastry April 2023

The proportion of ingredients is important, but the final result is also a matter of how you put them together Equilibrium is key

Alain Ducasse

SHORT CLASSES SCHEDULE

CULINARY CLASSES

3* Cuisine: Alain Ducasse in Paris

Discover the haute cuisine through the famous recipes from the gastronomical restaurants of Alain Ducasse in Paris.

Blue Lobster Hot and Cold Melon

Lamb Chop and Noisette, Eggplant and Juice

1 April 2023 I 4 Hours I 09.00-13.00

Roasted Scallops and Gobo

Black Angus Filet Rossini, Pommes Souflées

2 April 2023 I 4 Hours I 09.00-13.00

Carabineros, Grilled Avocado Pistachio Condiment, Sweet Pepper

19 April 2023 I 2 Hours I 10.00-12.00

3* Cuisine: Mediterranean

E x p e ri en ce a j ou r n ey of M ich el i n star re ci pe s, si m p l i f i e d for home indulgence.

Calamaretti Farcis, Salades Amères and Citrus

Green Asparagus Gremolata Sole

7 April 2023 I 4 Hours I 09.00-13.00

CULINARY CLASSES

Bistro Cuisine

Dis cover French home- sty le cooking at its fine st. Th e perfect Parisian meal.

French Onion Soup

Ch ic ken Fri ca ssé e w ith C ray f is h

5 April 2023 I 4 Hours I 09.00-13.00

Rib Steak and Béarnaise Sauce

Green Asparagus Cooked and Raw, Soft-Boiled

Farm Egg

20 April 2023 I 4 Hours I 09.00-13.00

First Lesson: Brunch

Create sumptuous Sunday feast to remember Learn to cook a nd de co ra te menu s unde r t h e d i re cti on s o f o u r experienced professional chef

Pan-Seared Salmon, Salad Hearts and Granny

Smith Apple

Egg in Cocotte, Foie Gras Cream and Sautées Girolles

Chocolate Mousse and Buckwheat Crumble

Smoothie Kiwi Banana Basilic

23 April 2023 I 4 Hours I 09.00-13.00

Benedictine Eggs and Truffle

Mini Burger

French Toast and Caramelised Apple

Strawberry and Verbena Soup

30 April 2023 I 4 Hours I 09.00-13.00

First Lesson: Fish and Shellfish

Fresh and refined from ocean to table Learn how to select the most appropriate raw materials to plating the finished products.

Black Rice, Octopus and Shellfish

Soles in Hazelnut Vienoise, Spinach with a Hint of Cream

22 April 2023 I 4 Hours I 09.00-13.00

CULINARY CLASSES

First Lesson: Fresh Pasta

Nothing beats freshly made pasta, all from scratch

Seafood Medley in Cuttlefish Ink Farfalle Pasta

Watercress and Sorrel Cream Soup, Ricotta Gnocchi

29 April 2023 I 4 Hours I 09.00-13.00

First Lesson: Fruits and Vegetables

Discover how to highlight, enhance and combine unique flavours from fruits and vegetables.

Vegetable Tartar and Sorrel Condiment

Vegetables Cocotte

Roasted Pineapple, Coconut Mousse and Buckwheat Crumble

12 April 2023 I 4 Hours I 09.00-13.00

Winter Vegetables, Ground Walnut Condiment

Artichoke Risotto each Tatin Crumble

27 April 2023 I 4 Hours I 09.00-13.00

First Lesson: Meat and Poultry

lore the classic recipes of regional French cooking Alain Ducasse’s secret techniques

ee Range Chicken Stuffed with Herbs, Confit omatoes, Olives, Oregano, Panisses and Lettuce Lamb Artichokes and Lemon

6 April 2023 I 4 Hours I 09.00-13.00

First Lesson: Mushrooms

arn to extract and highlight flavours and aromas through echniques used in professional kitchens.

mpkin Cream Soup, Mushrooms & Herb Ricotta bot, Mushrooms, Grelot Onions and Grenaille atoes

28 April 2023 I 4 Hours I 09.00-13.00

SHO

PAST

All about Teatime

Discover or floral te

Brownies

Financie Rocher Co

1, 12 April 2023 I 4 Hou

Charlotte aux Learn ho of Bavarian c

Charlot

9, 20, 28 April 2023 I 4 Hou

Macar Unlock the sec French t

French Ma with Vanilla Whipped Ganache

2 Hours

8 April 2023 I 10.00 - 12.00

22 April 2023 I 13.00 - 15.00

Y CLASSES

f choux pastry, the most versatile dough echnique.

amisu

2, 21 April 2023 I 4 Hours I 09.00 - 13.00

essert: Pain Perdu

e the traditional French plated dessert ation of choux pastry and secret sauce

ried Brioche, eam and Soft Caramel Sauce

8 April 2023 I 13.00 - 15.00

22 April 2023 I 10.00 - 12.00

otlight on… Chocolate

a t e? Dis cover ch o col a t e re cip e s a n d me skillful in the art of cocoa taught in sional Chocolate and Ice Cream Lab.

ruffles

e Bonbons with Ganache Red Fruit Tea

7, 23, 29 April 2023 I 4 Hours I 09.00 - 13.00

PASTRY CLASSES

Spotlight on... Ice-Cream

Dis

Professional Chocolate and Ice Cream Lab.

Frozen Nougat

Limoncello Granita

Strawberry Sorbet and Buckwheat Crumble

6, 11, 26 April 2023 I 4 Hours I 09.00 - 13.00

Spotlight on… Macadamia

Create amazing recipes using primary ingredient of premium macadamia nuts.

Macadamia Cookies

Macadamia Praline

Macadamia Spread (Pâtes à Tartiner)

5, 30 April 2023 I 4 Hours I 09.00 - 13.00

Spotlight on… Tart

Learn how to make classic recipes using traditional French techniques with contemporary decorating style.

Chocolate Tart

with Creamy Dark Chocolate and Crunchy

10, 19, 27 April 2023 I 3 Hours I 09.00 - 12.00

Contact Information

Tel. +66 (0) 2-253-0123, +66 (0) 93-656-5659

Email: ecoleducassebangkok@nailertgroup.com

Line ID: @EcoleDucasseBKK