Techniques de base - Découpes et cuissons des légumes
This class goes through the bases of cooking, the organization of your working station, the sharpening of your knives and a variety of techniques to cut and cook vegetables. Under the watchful eye of the chef, you make a three course menu while practicing some of the essentials that all good cooks should know. This is a practice-oriented class which ends in a meal and two glasses of wine.
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