Indulge in a playful twist on a classic dish, featuring succulent cheeks served alongside a velvety sweet potato puree, enriched with the rich flavors of pure butter and spices.

Explore the art of handling foie gras, from cleaning it meticulously to crafting it into a delightful terrine or a sumptuous hot dish. Learn the fine art of maximizing the entire fish through expert portioning.

Delight in a potato foam prepared using a siphon, elegantly paired with an Asian-inspired orange and mushroom sauce. This delectable foam is also used to enhance our potato salad, complemented by confit belly fillets and a tantalizing mayonnaise infused with potato foam.

Discover preparations that require a few days of anticipation but reward you with unparalleled flavor, such as our salted cucumbers, expertly pickled with a medley of aromatic spices. These cucumbers accompany a steamed sea bass, elevated by a fragrant dashi broth.

Who is it for?

This course is aimed at professionals and amateurs with intermediate or higher basic knowledge of cooking techniques. This course will explain the step-by-step of each method, yields, and utilization so that you do not miss any detail.

What you’ll need

• Thermomix or food processor
• Turmix or immersion blender
• Oven
• Siphon
• Medium-sized stirring rod
• Fine chinois
• Slicer
• Sauce dispenser
• Temperature probe
• Steamer
• Silpat
• Pastry sleeves
• Microplane grater

*Tools or materials recommended in some of the recipes (not essential for the course)