In this monographic course, the award-winning chef Albert Boronat will share with the participants his personal vision of the most sophisticated French cuisine.
During two demonstration sessions, the chef will teach you the secrets of preparing French cuisine dishes reinterpreted with local products
Festive and seasonal dishes will be made with different cooking and processing techniques. From high-end French delicatessen dishes (patés, pork rinds, terrine, foie gras ...) to different dishes with traditional game products or celery rosotto, among others. A sample that French Grand cuisine is accessible to everyone.
ABOUT THE CHEF
Albert Boronat has consolidated his career as a chef over 20 years in different gastronomic establishments with a French culinary tradition. For 10 years he collaborated in Alain Ducasse's restaurants in Paris, Monaco and Gstaad (Switzerland) to later join as a sous-chef in the Oustau de Baumaniere restaurant with three Michelin stars.
He currently runs the Ambassade de Llívia restaurant and combines this task with teaching classes, master classes and consultancies for different schools and culinary institutions.
The school reserves the right to change the start date of the course or cancel it if the minimum number of students established is not met.
The school complies with all security and prevention protocols for Covid-19.