This course will introduce you to the history of Michelin, the Michelin Guide and the meaning of Michelin stars. You will then, using locally sourced ingredients (where possible) create a gourmet 3 course meal. 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
Including arrival tea/coffee, pastries, lunch, recipe folder, all ingredients, cookery school bag and use of Chef’s jacket and apron.
Courses available on 17th September, 12th November, Saturday 17th December and Wednesday 28th December 2016.