Cooking Class: 3 Meats, 3 Sauces, 3 Side Dishes in Lille (59)

Activity description :

1. 3 hours
2. Up to 12 people

Discover the must-try classics of bistro cuisine during this 3-hour workshop alongside our chefs. Learn how to prepare and cook various meats and poultry using a range of techniques, while discovering how to choose the sauces and side dishes that bring out their best flavors. Depending on the season, you’ll prepare different recipes using ingredients that are in season.

Course Outline:

• An introduction to the different meats and poultry used in bistro cuisine and the specific characteristics of each cut.
• Learn techniques for preparing and working with meats, from cutting to the various stages of preparation.
• Preparation of three seasonal recipes: from March to August, a cut of beef with Béarnaise sauce and mashed potatoes; a poultry ballotine with vegetables, carrot mousseline, and Maltese sauce; and a spring lamb navarin with fresh vegetables.
• From September through February: preparing a beef cut with Béarnaise sauce and mashed potatoes; a poultry ballotine with vegetables, carrot mousseline, and Maltese sauce; and an autumn navarin with apples.
• Master various cooking techniques for meat and poultry, as well as the preparation of sauces and side dishes suited to each recipe.

You’ll learn to prepare three types of meat and poultry, master their cooking methods, and make various accompanying sauces. A comprehensive and delicious workshop, perfect for discovering the art of bistro cooking and learning how to recreate its great classics at home!