”Integrating a new approach of meat consumption, more sustainable by considering the seasonality (reproduction, culling), more qualitative and nutritionally adapted” was the stake of the tailored-made programme we created for 6 Chefs from the Accor group.
For 3 days, they trained in meat-based products to implement the appropriate techniques of preparation, cooking, flavours association and enhancing to offer a modern cuisine which respects the product and takes into consideration the society consumption trends.
When they arrived, they attended a theorical masterclass by Samuel Perrier, who is a butcher, on several topics: different breeds, quality of the products, categories, locations, cuts and presentation, interesting pieces to use in a restaurant hotel and the price-quality ratio.
Then, they joined our Chef Jean-Paul Naquin for 2 days and a half of training in the kitchen to refine their techniques with low temperature and vacuum cooking and discover new recipes focused on seasoning, taste and flavours.
Exemples of recipes:
- Royale of foie gras, asparagus, popcorn
- Pigeon pastilla, caramelized almonds and cinnamone
- Oriental lamb shanks cooked in cooker with low temperature
- Prime rib of beef vacuum cooked, BBQ sauce, roasted banana