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    Thematic menu - 2h

Bistro menu - Shoulder of lamb

21 July at 2:30 pm - 16h30

  • Cream of cauliflower soup and semolina, roasted squash oil
  • Lamb from Berry just seared then cooked in the oven with juice and forgotten vegetables in the soft steam
  • Caramelized mirepoix conference pear in a sauté, vanilla and tonka

Techniques covered

  • Prepare the aromatic soup
  • Cooking the lamb shoulder
  • How to cut and cook vegetables
  • Preparing the pear and cooking
  • Easy custard tip

" Revenir au planning des cours

Détails du cours

Thursday 21 Jul at 2:30 pm
2 hours
2:30 - 4:30 pm


Main category
Cooking classes
Description of the dish
End of Dubarry
Description of dish 2
Shoulder of lamb with cooking juice and crushed vegetables
Description of dish 3
Caramelized Pear Entremet Custard


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Bistro Menu - 21-07-22
10 available

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