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    Thematic menu - 2h

Gourmet menu - rabbit with violet mustard

14 July at 2:30 pm - 16h30

  • Crème brûlée of peas with tangy apple juice
  • Farm rabbit seared and then cooked in a casserole, steamed parsnip purée
  • Pineapple puree with rum syrup, churned butter crumble

Techniques covered

  • Preparing the crème brûlée and cooking
  • Preparation of the rabbit legs
  • Preparation of aromatic garnish and spices
  • Preparation of the parsnip mousseline
  • Preparation of the sparkling pineapple with rum
  • Hazelnut crumble
  • Presentation on the plate

" Revenir au planning des cours

Détails du cours

Thursday 14 Jul at 2:30 pm
2 hours
2:30 - 4:30 pm


Main category
Cooking classes
Description of the dish
Crème brûlée of peas
Description of dish 2
Rabbit leg with violet mustard
Description of dish 3
Pineapple and rum mousse with roasted hazelnut crumble


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Gourmet menu - 14-07-22
10 available

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