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Intermediate Advanced
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Day 1
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Further
knife skills
Breads
Broths, purees, consommés
Poultry - guinea fowl, poussin, pigeon
Fondant potatoes
Cold soufflés and bavarois
Sample dishes
Pot-roasted guinea fowl with root vegetables
and barley broth oufflé Milanaise, raspberry
mousse
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Day 2
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Further
stocks lamb, game, shellfish
Home curing gravadlax, salmon tartare,
spiced beef
Eggs soufflés, quails eggs,
omelettes, pancakes
Pastry short-crust, puff pastry, sweet
pastry
Beef
Hot puddings
Sample dishes
Beef Wellington with madeira jus
Hot apple Charlotte, calvados coulis
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Day 3
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Hot
sauces emulsions, reductions, sabayon
Wild mushrooms & truffles
Rice carnaroli, wild, camargue
Pasta
Duck
Chocolate tart, mousse, truffles, sauce
Sample dishes
Breast of duck and confit ravioli with red
wine & balsamic jus
Dark chocolate tart, white chocolate sauce
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Day 4
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Cold
sauces mayonnaise, salsa verde, salsas,
vinaigrette
Patés and rillettes
Vegetables roots, bulbs, salads
Venison
Rabbit
Ice creams, sorbets, parfaits
Sample dishes
Braised venison casserole, roasted onions
and root vegetables infused with juniper
Lemon meringue ice cream
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Day 5
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Entertaining & canapés
Shellfish scallops, oysters, mussels,
lobster, prawns
Fish John Dory, monkfish, turbot, red
mullet
Presentation of certificates
Sample dishes
Selection of canapés
Platters of fruits de mer
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