In this 4 hours cookery course, you’ll learn how to make typical dishes from French brasseries menus.
You’ll start by learning how to make chocolate ganache and chocolate cake dough. Then you’ll prepare an olive, capers and anchovies dip from the Provence region called “tapenade”. After a small break to eat your tapenade on bread toasts, you’ll make the original onion soup topped with cheese. Then you’ll learn how to make a tartar sauce and cut potatoes the original “Pont-Neuf” style, and you’ll prepare a beef tartar the Parisian way (raw beef cut into dices and mixed with chopped onion, capers, parsley, pickles and different sauces)
Here is the course’s menu:
- Onion soup
- Beef tartar with potatoes “Pont-Neuf” and tartar sauce
- Chocolate molten cake