Classic French Cuisine
About this course
Course objectives
Items/Dishes covered includes:White Chicken Stock, Brown Veal Stock, Corn Soup Seared Seabass with Mashed Potato, Beetroot Pearls Boeuf Bourguignon (Beef Stew)Crème Brûlée
ACI reserves the rights to amend, revise or withdraw the dishes featured due to products availability. Photo for illustration purpose only.
Course description
Course ID: TGS-2021006970 (WSQ)
French cooking is considered by many to be the most prestigious and respectable cuisine in the world. Sometimes referred to as Haute Cuisine, meaning “high cuisine”, French cuisine emphasises moderation and quality (as opposed to abundance and quantity). French cooking ranges from easy beginner dishes to the extraordinary displays of culinary expertise.Learn from our professional chefs the secrets and techniques of French cuisines, and how to achieve good balance, taste, colour contrast and textures.
At the end of this 3-day course, you will know how to make stocks and soups that forms the base of many French dishes and learn to cook classic dishes such as a well-seared Seabass, a perfect Beef stew and the iconic Crème Brulee.
You will be serving up great Haute Cuisine to family and friends over the 3 days.
Target audiences
Anyone keen to improve their baking/culinary skills.