Cooking classes to learn how to use a knife in Lille (59)

Activity description :

1. 3 hours
2. Up to 12 people

Whether you’re new to cooking or simply curious to learn the right techniques, this workshop invites you to discover the essential techniques of a chef. Julienne, batonnet, mirepoix, macedoine, brunoise, slicing, mincing… You’ll learn to master the terminology and techniques needed to prepare ingredients with precision. You’ll also discover how to choose and use the right knife for each dish.

Course Outline:

• Discover different cutting techniques: learn how to cut vegetables using the main methods, from julienne to brunoise, including batonnet and mirepoix.
• Master proper knife skills: discover slicing and chopping techniques, as well as the right habits for working efficiently and safely.
• Learn how to prepare fish: depending on the recipes, you’ll practice filleting fish and preparing ingredients with precision.
• Discover the “crapaudine” technique: learn how to prepare and cut a young cockerel to ensure even and controlled cooking.
• Choose the right knife: chef’s knife, paring knife, slicing knife… discover the different knives and how to use them based on ingredients and techniques.
• Create a seasonal menu: Depending on the time of year, you’ll work on recipes tailored to seasonal ingredients:
  • Spring–Summer (April through September): pressed young cockerel, spiced onion fondue, red mullet with lemon oil, and quick ratatouille.
  • Fall–Winter (October through March): sea bream fillet, Roberta sauce, cauliflower purée with brown butter, poached and roasted young cockerel, and quick winter vegetable pot-au-feu.

This workshop will help you gain precision and confidence in the kitchen while discovering the techniques used daily by professionals. It’s the perfect experience to learn the right techniques and leave with new skills to put into practice at home.