* PRESENTATION

CULINARY FORMATION A FRENCH GASTRONOMY IN FULL CENTER OF PARIS.

 

It has combined Tradition and Innovation for more than 35 years.

* WHO LET US BE US

A professional of trads of the gastronomy witha team of :

- More of 60 intervenants

 

* Best Ouvriers of FRANCE (M.O.F – Cook – M.O.F – Pâtissier – M.O.F – Boulanger – M.O.F Traiteur
* Chiefs of Restaurants whith stars
* Cook et Pâtissiers de renom
* Experts in Hygiène
* Chiefs of company

 

* PLACE

In a place of exception in full Paris. Two pieces of equipment entirely dedicated to the vocational training.
- a laboratory for training course with application completely equipped with professional effects to carry out to you even the receipts with the speakers.
- an amphitheatre entirely equipped to attend demonstrations:
- 4 points of cooking exchange
- 2 broad workspaces
- 3 furnaces last generation And a restaurant of application very tendency

 

CULINARY FORMATION A FRENCH GASTRONOMY IN FULL CENTER OF PARIS
EXEMPLES OF FORMATIONS

 

• 1th Modul : « KITCHEN AND DELICATESSEN »
  
• 2nd Modul : « RECEPTION – DELICATESSEN »
• 3nd Modul : « ORIGINAL RECEIPTS FOR Fast-food AND RAPID RESTORATION »
• 4th Modul : « VARIOUS TECHNIQUES OF COOKING »
• 5th Modul : « PORKBUTCHER DELICATESSEN OF SHOP »
• 6th Modul : « PLATES MEAL »

 

* DURATION

The modules presented are one duration 2 to 5 days.

* COST

300 Euros per day and anybody.
Us to contact for specific tariff conditions.

* CONDITIONS

Realization of a training course for a group of ten people minimum.
The modules can be carried out either with application or demonstration.

* FOR TRAINING COURSES A THE FOREIGNER

It is necessary to add and the lodging travelling expenses of the speakers.

 

1th Modul
« KITCHEN AND DELICATESSEN »

 

 

* FRESH ENTREES – SALADS

- salmon Cannellonis smoked with the goat and pistouillade
- salad à.la.mode Colliourade
- And many other ideas..

 

 

* DISHES OF THE DAY OF SEASON

- Cook French
- rabbit Fire-rake in crust of spices and braised meat of tarbais
- roast Cod and its poêlée of boletus to the gravy etc...
- Cook Soil
- calf Bulge, Anna apples with bacon
- Thighs of duck to the carrot juice and mashed potaties etc...

 

 

* JUICES, SAUCES, EMULSIONS

- Gravy (pig, calf, poultry, fish)
- basquaise sauces, Marco-Polo, St Malo etc...

 

 

* VEGETABLES AND TRIMMINGS

- zucchini Tatin
- Rizotto with boletus etc..

 

 

* MEALS OF FESTIVALS

- Montgolfier of poultry to crayfish
- Nets of hind breaded with the gingerbread etc..

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2nd Modul
« RECEPTION – DELICATESSEN »

 

 

 

 

 

* PASTRY MAKINGS SALEES

- lobster's Brioche "amercican sauced"
- Dartois of salmon to spinaches
- Crusty at calf sweetbread and spaghettis of vegetables etc...

 

 

 

 

 

 

 

 

 

* DISHES OF DRESSERS FOR RECEPTIONS

- Salmon "Belle Vue" and its small trimmings

- Stuffed Turbot in fresh heat etc...
- Salmon...

 

 

 

 

 

* GLASS CASINGS, PUT IN MOUTH, MINI CONTAINERS

- aubergine’s Caviar and smoked salmon pluches

- Crémeux of oil cakes and sweet herbs
- Minestrone of St Jacques to saffron etc...

 

 

* SETTINGS IN SCENES AND DECORATIONS OF DRESSERS

 

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3nd Modul
« ORIGINAL RECEIPTS FOR Fast-food AND RAPID RESTORATION »

 

 

 

* SANDWICHES

 

 

- Le Norvégien
- Le Danois
- Le Royal
- L’olivette provençale au saumon fumé
- Baguette comme un croque
- Le viennois au sésame tomates et au jambon
- Duo de pain de mie , seigle au poisson

 

 

 

* SLICES OF BREAD

 

 

- Chèvre, jambon de Parme et basilic
- Poulet, champignons et fromage etc…

 

 

 

* BRUSCHETTA

- L’Auvergnate, saucisse, cantal, pommes de terre
- La Paysanne, oignons, lardons, champignons
- La Lyonnaise etc.…

 

 

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4th Modul
« VARIOUS TECHNIQUES OF COOKING »

 

 

 

• More than one dozen of receipts :

- Foie gras (Terrine de rouleau )

- Pâté de campagne

- Rillons et confits

- Jambon cuit et secs

- Colombo d’agneau

- Chou farci de lapin etc …

 

 

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5th Modul
«PORKBUTCHER DELICATESSEN OF SHOP »

 

 

 

• LES PÂTES

- Pâté Lorrain
- Pâté en croûte
- Et bien d’autres idées

 

• TERRINES NOUVELLES

- Terrine de lotte aux poireaux et fenouil
- Terrine de crabe et oeufs de saumon
- Terrine de pot au feu « Bon Accueil »

 

• SPECIALITY OF DELICATESSEN

- Tête roulée
- Le fromage de tête
- Poitrine de porc farcie


• DIFFERENTS PLATES MEAL

- Réalisation et présentation

 

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6th Modul
« PLATES MEAL»

 

* A RANGE OF 7 PLATES MEAL :

* Le Carthage

Salade de choux rouges au fenouil et haddock,
Suprême de pintade rôti,
Panaché de légumes confits, Fromage du jour,
Riz au lait crémeux.

 

* Le Printanier

Flan d’asperges vertes au saumon fumé,
Mignons de porc marinés à la moutarde de Meaux barigoules d’artichauts,
Fromage du jour,
Clafoutis de fruit de saison .

* Le Norvégien

Parmentier de raie en fonds d’artichauts,
Pavé de saumon unilatéral tomates antiboises,
Fromage du jour,
Bavarois à l’orange.

* Le Charolais

Salade de lentilles et Morteau,
Aiguillettes de boeuf bouquets de brocolis au lard,
Fromage du jour,
Tarte aux poire et amandes.

 

* And many other ideas..

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