Gourmet Cooking Classes in Lille (59)

Activity description :

1. 3 hours
2. Up to 12 people

Discover refined, technically sophisticated, and contemporary cuisine through recipes that evolve with the seasons and the chef’s inspirations. This workshop will allow you to hone your fundamentals, work with high-quality ingredients, and explore a variety of flavor combinations, with a special focus on cooking techniques, plating, and seasonal ingredients.

Course Outline:

• You’ll learn how to better organize yourself in the kitchen to optimize your time and work more efficiently when preparing multiple dishes.
• You’ll discover how to use ingredients in their entirety—from root to leaf—to minimize waste and make the most of each ingredient.
• You’ll work with exceptional ingredients and learn how to prepare and pair them to create dishes with balanced flavors and rich umami.
• You ’ll refine your cooking techniquesto preserve the textures and flavors of each ingredient.
• You’ll discover the principles of plating and learn to showcase your dishes with finesse and simplicity.
• You’ll create a full-course menu consisting of a starter, a main course, and a dessert, with recipes that change with the seasons.
• In the spring, you’ll make vegetable ravioli with ricotta, and pecans; a saddle of lamb in a herb crust served with a light onion cream and confit new potatoes; and an almond cake with pistachios and red berries, a whipped white chocolate and mint ganache, and a cocoa nib tuile.
• In the summer, you’ll prepare a salad of seasonal tomatoes, burrata, and thyme feuillantine; seared red mullet served with eggplant caviar and a bell pepper coulis with argan oil; and a melon-based dessert featuring sorbet and almond tuiles.
• In the fall, you’ll make ricotta and walnut ravioli served with a light butternut squash velouté, roasted duck breast fillets with wild mushrooms and chestnuts, as well as spiced poached pears served with a light cinnamon cream.
• In winter, you’ll prepare a scallop carpaccio with citrus, a Viennese-style guinea fowl supreme with walnuts served with orange-braised endives and a vanilla-infused parsnip mousseline, as well as a cocoa millefeuille, chestnut cream, and salted caramel sauce.

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.