Book by 29 October to enjoy 10% early bird discount.
Get your friend to join this wonderful holiday class, for 2 pax or above, get additional 10% discount (coupon code: grilo10).
Due to the intricacy of the menu, the class will take 5 to 5.30 hours.
Lunch will be provided: Indonesian savory buah keluak rawon soup with tender beef shin, homemade sambal, salted egg, kerupuk, rice and other accompaniments.
Sophisticated Foie Gras Pithivier
Delicate foie gras with creamy leek and truffle, encased in a buttery, flaky, crisp pastry. It is a classic, and something wholly befitting to a celebration of pastry and joy. Chef Christophe will guide you on the technique required to make this extraordinary dish.
Poulet De Bresse Wrapped in Hay with Delicious Chestnut Filling
The glorious chickens of Bresse from small region of France. It is so tender and delicious, no wonder it is highly priced around the world. Each poulet de bresse is certified and characterized with ash-gray feet and black plumage. Learn this quintessential dish with roasted onions, bacon, crouton herbs, rolled in a savory dough and hay, and baked to perfection. This dish is highly technical and Chef Christophe will share all the details to creating this perfect chicken.
Exquisite Mont Blanc Log with Rum
Mont blanc at its finest with creamy chestnut cream and a hint of rum. You won’t be disappointed.
Suitable for Levels (Intermediate/Advanced)
Maximum of 20 participants
CHEF CHRISTOPHE GRILO
Chef will demonstrate all recipes.
Each participant will sample all the items demonstrated and bring home a recipe pack.