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    Thematic menu - 2h

Bistro menu - sauces & fish

27 July at 9:30 am - 11h30

  • St Nicolas potatoes crushed in Vigean walnut oil, crumbled tuna cooked in olive oil in crickets, pink garlic in shirt and fresh vegetable herbs.
  • Salmon filet with pumpkin seed oil and seasonal vegetables cooked in a consommé
  • Chiboust with yuzu fruit and oven-roasted mango

Techniques covered

  • Cooking pink garlic
  • Cooking flaked tuna in a grill
  • Preparation of the salmon to be seared and the aromatics to be prepared
  • Cutting and cooking of vegetables and tapioca
  • Design of the chiboust with syrup
  • Preparation of the marinade

" Revenir au planning des cours

Détails du cours

Wednesday 27 Jul at 9:30 am
2 hours
9:30am - 11:30am


Main category
Cooking classes
Description of the dish
Mashed potatoes and tuna crickets
Description of dish 2
Filet of Loire salmon and vegetable tapioca
Description of dish 3
Yuzu and roasted mango entremet


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Bistro Menu - 27-07-22
10 available

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