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2 - INTERMEDIATE LEVEL FOR AMATEURS - IMPROVE YOUR COOKING SKILLS

1/2/3 DAY PROGRAM

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Intermediate basic program of gastronomy for amateurs in 3 days, with a focus on sauces for fish, meat and vegetables, classic beef, chicken and fish stock, and reduction techniques
 

Day 1: Basic cooking skills

Introduction to cooking: utensils, basic techniques, and essential ingredients. Preparation of veal and chicken stocks

Day 2: Stocks, Jus and Reductions
Introduction to stocks: different types, preparation techniques and uses
Preparation: of beef stock, chicken stock, and fish stock
Reduction: techniques for making jus and glazes
Creation of elaborate dishes: Tournedos Rossini with bordelaise sauce, grilled sea bream with sauce vierge, and glazed vegetables with beef jus

Day 3: Sauces for Fish, Meat and Vegetables
Introduction to sauces: different cooking techniques and basic ingredients
Sauces for fish: hollandaise sauce, beurre blanc, and sauce vierge
Sauces for meat: peppercorn sauce, bordelaise sauce, and béarnaise sauce
Creation of simple dishes with accompanying sauces: salmon fillet with hollandaise sauce, steak with peppercorn sauce, and vegetables with mousseline sauce

Of course, these three days are not enough to master gastronomy, but they will give you a good foundation to start cooking more elaborate dishes. Do not hesitate to continue exploring new techniques and experimenting with new ingredients to become a more skilled and creative cook

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