This course will introduce you to the history of Michelin, the Michelin Guide and the meaning of Michelin stars. The course will emphasise the importance of each element of the dish, its ingredients and accompaniments and the techniques in achieving the fullest flavour and overall balance.
Some course examples are:
- Pan fried lemon sole, hand rolled macaroni
- Salcombe bay crab, buttered iceburg lettuce, truffle emulsion
- Loin of Brecon venison, butternut squash and cumin puree, braised savoy, juniper berry jus
- Baked citrus yoghurt with cardamom biscuit and citrus shot
The course includes arrival tea/coffee, pastries, lunch, recipe folder, all ingredients, cookery school bag and use of a chef’s jacket and apron. Please advise of any food allergies at the time of booking.
This is a half day course which costs £95 per person.
Course registration begins at 09:30am for a 10:00am start. The course will finish at approximately 2:00pm.
Course availability 1st March 2018.
To book please call us on 01225 742777 or click the book now button below.