In this course we will cook signature recipes that mark the time and create school.
Through very emblematic dishes of international cuisine such as a Bouillabaisse, a Wellington sirloin or a Lacquered Duck, we will learn the step by step of its preparation, in addition to enhancing its techniques and cooking.
We will see how current ways of cooking adapt to create spectacular flavors and preparations without giving up the basic fundamentals of these timeless recipes. In short, haute cuisine dishes that we want to recover and update under the premises of Hofmann.
6 hours of demonstration classes.
Tasting of prepared recipes.