Ateliers & Saveurs Quebec city
Saturday 18 January10:00 to 16:30
CHEF FOR A DAY
A full day learning about the basics of cooking
- Beef Bourguignon and puree of potatoes with olive oil
- Blanquette of veal with white sauce and tomato confit rice Pilaf
- Crunchy vegetable salad, chive deviled eggs.
- Fish stock
- Hanger steak, sea salt, sauce béarnaise with gratin Dauphinois
- Salmon en papillote , Nantaise butter and a vegetable julienne
- Veal stock
Learn all the basic techniques on a specific thematic during a 6 hours course run by one of our chefs! Lunch included. You will leave with several preparations cooked during the day.