Short Classes Culinary & Pastry March / April / May 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

Peach Tatin Crumble

27 April 2023 I 4 Hours I 09.00-13.00

First Lesson: Meat and Poultry

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

Free Range Chicken Stuffed with Herbs, Confit Tomatoes, Olives, Oregano, Panisses and Lettuce

Lamb Artichokes and Lemon

6 April 2023 I 4 Hours I 09.00-13.00

First Lesson: Mushrooms

Learn to extract and highlight flavours and aromas through techniques used in professional kitchens.

Pumpkin Cream Soup, Mushrooms & Herb Ricotta

Turbot, Mushrooms, Grelot Onions and Grenaille

Potatoes

28 April 2023 I 4 Hours I 09.00-13.00

CULINARY CLASSES

Juice and Sauces Techniques

There’s the classic French way and there’s the way of Alain Ducasse Discover the secret of refined method of cooking

Béarnaise Sauce

Beef Juice, served with Australian Grass Fed Beef

Crustacean Fumet, served with Tiger Prawns

Fish Fumet, served with Grouper Fish

Dashi, becoming Miso

9 April 2023 I 4 Hours I 09.00-13.00

Dashi, becoming Miso

Vegetable Juice, served with Vegetables

Fish Fumet, served with Grouper Fish

Vegetable Condiment

Hollandaise Sauce

26 April 2023 I 4 Hours I 09.00-13.00

Spotlight on... Lobster

Embark on a journey with our chef and master more than cooking. Learn the know-how of raw produce selection to plating the finished products.

Blue Lobster Hot and Cold Melon

Black Spaghetti with Sautēed-to-Order Lobster, Bell Peppers and Red Onions

8 April 2023 I 4 Hours I 09.00-13.00

Lobster Caesar Salad

Blue Lobster Curry

21 April 2023 I 4 Hours I 09.00-13.00

SHORT CLASSES SCHEDULE

PASTRY CLASSES

All about Teatime

Discover a variety of recipes for perfect pairing with classic or floral teas, to make your Afternoon Tea complete with elegance

Brownies

Financiers

Rocher Coco

1, 12 April 2023 I 4 Hours I 09.00 - 13.00

Charlotte aux Fruits Rouges

Learn how to create the classic French dessert components of Bavarian cream, fruits compote and ladyfinger sponge.

Charlotte Cake

9, 20, 28 April 2023 I 4 Hours I 09.00 - 13.00

Macarons Madness

Unlock the secret of perfecting macarons through traditional French techniques.

French Macarons with Vanilla Whipped Ganache

2 Hours

8 April 2023 I 10.00 - 12.00

22 April 2023 I 13.00 - 15.00

PASTRY CLASSES

Pâte à Choux

Master the arts of choux pastry, the most versatile dough and piping technique.

Éclair Tiramisu

Chouquettes

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

Plated Dessert: Pain Perdu

Learn how to make the traditional French plated dessert with the combination of choux pastry and secret sauce

Pan-Fried Brioche, Vanilla Ice Cream and Soft Caramel Sauce

2 Hours

8 April 2023 I 13.00 - 15.00

22 April 2023 I 10.00 - 12.00

Spotlight on… Chocolate

C ra z y for Ch o col a t e? Dis cover ch o col a t e re cip e s a n d learn how to become skillful in the art of cocoa taught in the Professional Chocolate and Ice Cream Lab.

Chocolate Truffles

Grignotines

Chocolate 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

The real evolution is to learn something new every day – it's very important for chefs to share what they have discovered.

Alain Ducasse

SHORT CLASSES SCHEDULE

CULINARY CLASSES

3* Cuisine: Alain Ducasse in Paris

Discover the haute cuisine through the famous recipes from t h e g a st ronom i ca l re sta u ra n ts of A lai n D u ca ss e in Paris .

Fresh and Marinated Langoustines Reduced Nage

Roasted Duck Breasts in Honey and Spices, Citrus and Parsnip

3 May 2023 I 4 Hours I 09.00-13.00

3* Cuisine: Mediterranean

Experience a journey of Michelin star recipes, simplified for home indulgence.

Black Truffle and Farmer's Artichoke Risotto Saint-Pierre Fillet, Fennel, Olives & Parmesan Cheese

11 May 2023 I 4 Hours I 09.00-13.00

Blue Lobster Hot and Cold Melon

Lamb Chop and Noisette, Eggplant and Juice

19 May 2023 I 4 Hours I 09.00-13.00

Calamaretti Farcis, Salades Amères and Citrus Green Asparagus Gremolata Sole

28 May 2023 I 4 Hours I 09.00-13.00

Carabineros, Grilled Avocado Pistachio Condiment, Sweet Pepper

31 May 2023 I 2 Hours I 10.00-12.00

Parsley Turbot, Nectarine and Carrots with Tamarind Oil

6 May 2023 I 2 Hours I 10.00-12.00

CULINARY CLASSES

Bistro Cuisine

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

Mackerel Escabeche

Yellow Chicken Roasted in Cocotte, Juice and Basque-Style Garnish

4 May 2023 I 4 Hours I 09.00-13.00

Rib Steak and Béarnaise Sauce

Green Asparagus Cooked and Raw, Soft-Boiled

Farm Egg

17 May 2023 I 4 Hours I 09.00-13.00

French Onion Soup

Chicken Fricassée with Crayfish

25 May 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

Benedictine Eggs and Truffle

Mini Burger

French Toast and Caramelised Apple

Strawberry and Verbena Soup

13 May 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.

M ari n a t e d C a r abin e r os a nd Oc t op us, Ra w Vegetables and Parsley Garlic Condiment

Sea Bream Meunière, Baby Carrots and Grelot Onions with Parsley

5 May 2023 I 4 Hours I 09.00-13.00

Octopus, Eggplant and Watercress

31 May 2023 I 2 Hours I 13.00-15.00

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

7 May 2023 I 4 Hours I 09.00-13.00

First Lesson: Meat and Poultry

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

Free Range Chicken Stuffed with Herbs, Confit Tomatoes, Olives, Oregano, Panisses and Lettuce Lamb Artichokes and Lemon

26 May 2023 I 4 Hours I 09.00-13.00

Ricotta Ravioli

Gnocchi with Clams and Pounded Herbs

20 May 2023 I 4 Hours I 09.00-13.00

Gnocchi, Sautée Shelfish and Crustacean with Tarragon and Candied Tomatoes

27 May 2023 I 2 Hours I 13.00-15.00

First Lesson: Fruits and Vegetables

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

Vegetables, Ground Walnut Condiment

Artichoke Risotto

Peach Tatin Pie Crumble

21 May 2023 I 4 Hours I 09.00-13.00

Vegetable Tartar and Sorrel Condiment

Vegetables Cocotte

Roasted Pineapple, Coconut Mousse and Buckwheat

Crumble

24 May 2023 I 4 Hours I 09.00-13.00

CULINARY CLASSES

First Lesson: Mushrooms

Learn to extract and highlight flavours and aromas through techniques used in professional kitchens.

Mushrooms Cappuccino

Roots and Mushrooms, Quinoa and Black Truffle

12 May 2023 I 4 Hours I 09.00-13.00

Pizza aux Champignons

Mushrooms Risotto

18 May 2023 I 4 Hours I 09.00-13.00

Juice and Sauces Techniques

There’s the classic French way and there’s the way of Alain Ducasse. Discover the secret of refined method of cooking.

Béarnaise Sauce

Beef Juice, served with Australian Grass Fed Beef

Crustacean Fumet, served with Tiger Prawns

Fish Fumet, served with Grouper Fish

Dashi, becoming Miso

14 May 2023 I 4 Hours I 09.00-13.00

Spotlight

on... Lobster

Embark on a journey with our chef and master more than cooking. Learn the know-how of raw produce selection to plating the finished products.

Lobster Caesar Salad

Blue Lobster Curry

10 May 2023 I 4 Hours I 09.00-13.00

CULINARY CLASSES

4 Hands in Kitchen

Share special moments in a cheerful atmosphere with your child, aged between 6 to 12 years, to explore the secret recipes from our hands on Chefs.

Prawns Ravioli, Butter Sage and Lemon Sauce

Chocolate Mousse

27 May 2023 I 2 Hours I 10.00-12.00

Teens in Kitchen

If your kids are 12 years and above, enrol them in our fun cooking class to discover their hidden talents and passion

Mango Salad and Deep Fried Chicken

Peanut Cookie

6 May 2023 I 2 Hours I 13.00-15.00

SHORT CLASSES SCHEDULE

PASTRY CLASSES

All about Teatime

Discover a variety of recipes for perfect pairing with classic or floral teas, to make your Afternoon Tea complete with elegance

Brownies

Financiers

Rocher Coco

7, 17 May 2023 I 4 Hours I 09.00 - 13.00

Charlotte aux Fruits Rouges

Learn how to create the classic French dessert components of Bavarian cream, fruits compote and ladyfinger sponge.

Charlotte Cake

5, 31 May 2023 I 4 Hours I 09.00 - 13.00

Macarons Madness

Unlock the secret of perfecting macarons through traditional French techniques.

French Macarons with Vanilla Whipped Ganache

2 Hours

6, 27 May 2023 I 13.00 - 15.00

20 May 2023 I 10.00 - 12.00

Pâte à Choux

Master the arts of choux pastry, the most versatile dough and piping technique.

Éclair Tiramisu

Chouquettes

11, 28 May 2023 I 4 Hours I 09.00 - 13.00

PASTRY CLASSES

Plated Dessert

Learn how to make the traditional French plated dessert with the combination of choux pastry and secret sauce

Pain Perdu:

Pan-Fried Brioche, Vanilla Ice Cream and Soft Caramel Sauce

2 Hours

6 May 2023 I 10.00 - 12.00

20 May 2023 I 13.00 - 15.00

Profiteroles: Choux Pastry with Vanilla Ice Cream and Chocolate Sauce

27 May 2023 I 2 Hours I 10.00 - 12.00

Spotlight on… Chocolate

C ra z y for Ch o col a t e? Dis cover ch o col a t e re ci p es a n d learn how to become skillful in the art of cocoa taught in the Professional Chocolate and Ice Cream Lab.

Chocolate Truffles

Grignotines

Chocolate Bonbons with Ganache Red Fruit Tea

10, 21 May 2023 I 4 Hours I 09.00 - 13.00

Spotlight on… Ice - Cream

Dis cov er the i ce-c ream making li ke a ma s t e r che f i n Professional Chocolate and Ice Cream Lab.

Frozen Nougat

Limoncello Granita

Strawberry Sorbet and Buckwheat Crumble

4, 24 May 2023 I 4 Hours I 09.00 - 13.00

PASTRY CLASSES

Spotlight on… Hazelnut

Create amazing recipes using primary ingredient of premium hazelnuts.

Hazelnut Cookies

Hazelnut Praline

Hazelnut Spread (Pâtes à Tartiner)

3, 18 May 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

12, 19 May 2023 I 3 Hours I 09.00 - 12.00

Viennoiseries and Brioche …within 2 Days

Learn the essential techniques for laminated dough such as croissants and fermented dough from the beginning until finished products within a short two-day class.

Baba au Rhum

Brioche Nanterre

Chocolate Brioche

Croissant

13-14 May 2023

25-26 May 2023

Pain au Chocolate

Foccacia

Tropézienne

Day 1: 6 Hours I 09:00 - 15:00

Day 2: 4 Hours I 09:00 - 13:00

Contact Information

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

Email: ecoleducassebangkok@nailertgroup.com

Line ID: @EcoleDucasseBKK