Wednesday, 22 March 2017
9:30am - 12:30pm
**Cost: 85 euros**
Apero of Foie Gras Mousseline, Chutney, Sauternes Jelly
Tournedos of Marinated Sauteed Filet Mignon
Sauce Béarnaise & Artichoke Bottoms
Mousse au Chocolate with Chocolate Crumble
(glass of champagne and wine included)
Join us for this special tasting demonstration and Master Class with Chef Randall. He's created a menu that will prepare you for making an important dinner.
Impress your guests right at the start with an easily-made mousseline of foie gras, topped with a chutney.
To decorate the mousseline, you'll learn how to make a gorgeous clear jelly using dessert wine (Sauternes). You'll find many other ways to use this wine-jelly recipe.
Tender, marinated and sautéed beef tenderloin (filet mignon) is our main course. You'll learn how to trim the filet and sautée it to perfection.
The ever-popular 'Tournedos Henri IV' beef filets are topped with the irresistible combination of artichoke bottoms filled with a suave Sauce Béarnaise.
Not sure how to make Sauce Béarnaise? Then you need to watch Chef Randall walk us through the basics.
What could end such a feast better than a delicious classic Mousse au Chocolat with a sprinkle of chocolate crumble on top?
Techniques will include working with mi-cuit foie gras, making a wine jelly, working with beef tenderloin, making Sauce Bearnaise, how to make a traditional chocolate mousse, and crumble variations.
Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking school, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.