Hofmann culinary school We share your Passion

MasterClass: Best of Alain Ducasse


Start date:
Start dateJun 19, 2018
Finish date:
Finish dateJun 20, 2018
Schedule:
9:00 AMh. - 5:00 PMh.


Price:
€350.00



Course of
MasterClass: Best of Alain Ducasse

Hofmann School presents this exclusive MasterClass where you will recreate the foundations and techniques of the iconic creations of Alain Ducasse, a Mediterranean and international world full of innovation and exceptional raw material.

This high quality Masterclass will offer a unique experience in the learning of the latest trends and the most innovative culinary techniques from Alain Ducasse, easily delivering on the demands and evolution of the world of food and beverages.

I have always strived to convey my vision of the culinary and pastry arts. I share my knowledge with all those wishing to strengthen their skills with a single motto in mind: Excellence in practice.

Alain Ducasse

 

Programming:
 
June 19 and 20.
Hours: from 9:00 a.m. to 5:00 p.m.
 
Course Content:
 
Reinterpretation of classic Bistrot cuisine with traditional recipes empathising  culinary traditions.
Preparation and techniques for cooking stocks and sauces,
Mastery of techniques and the optimisation of methodology to improve quality, productivity and efficiency.
 
What does the course include?
 
16 hours of demonstration classes
Welcome breakfast
Informal lunch
Tasting of the prepared recipes
Recipe Book
Certificate of attendance from Ducasse Education
 
Who is the course for?
 
This exclusive course is aimed at both professionals and lovers of cutting edge cuisine who want to capitalise on what resources of international haute cuisine has to offer. The course is perfect for those who wish to learn new techniques and their fundamentals, as well as develop them in an understandable and practical way, always with exceptional products of the highest quality.
 

Recipe 

Bolas de "Picolat"
Bombones de caracolillos con tomate
Costillas de cordero lechal, verduras salteadas en crudo, jugo de "navarin"
Filete de rodaballo "Dugléré"
Foie gras e texturas
Mejillones "Grande braderie"
Pollo de Bresse en ragú, cangrejos de rio rojos
Pâté en croûte contemporáneo, encurtidos en agridulce
Salmón en ceviche, limón madras, condimento de maíz
Tarta vegetal "Pasqualine"

 

 
 
Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

Contact

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