Authentic French
Cuisine

Cuisine

With a specific focus on produce and cooking skills, this course will give you a unique insight into the classic French dishes.

Using only the best quality traditional ingredients, we’ll introduce you to the world-famous recipes that have been at the heart of authentic French cuisine for generations.

At the end of a course that blends tradition with contemporary aspects, you’ll be ready to put into practice the essentials of world-renowned French cooking with your own innovative touch.

Jean-Paul Naquin

Head Chef, Instructor & Consultant at Institut Paul Bocuse

Duration: 5 days-35 hours

Dates: From April 17th to 21st 2023

Number of participants: 6 to 10

Requirements: Experience in the world of culinary arts.

Price: €2,150 including VAT-€1,791.67 excluding VAT

Expected outcomes

  1. Perform preliminary techniques on fish, molluscs, crustaceans and meats
  2. Make culinary preparations from a selection of products
  3. Achieve different cooking modes adapted to quality products
  4. Being able to know how to analyse flavors, cooking, seasonings

Target audience

This competency development programme is designed for kitchen managers, chefs, line chefs, and commis chefs.
Programme provided in English.


Programme

  • A week centered around the major product families and fundamental techniques
  • Recipes and techniques of mythical appetiser
  • Work around raw and cooked foie gras, cold and hot – garnishes, side dishes and condiments
  • The truffle soup, duck pie Roanne, soufflé…
  • Cooking around the great classics of French gastronomy around fish, shellfish: roasting, cooking at right temperature, braising, poaching Red mullet, crayfish, pike, salmon, scallops…
  • Implementation of sauces (Armorican, Nantes butter…)
  • Dressage and presentation technique
  • Classic trimmings