Log in

LO171 Filet Mignon de Porc aux Abricots et Pruneaux and Gateau aux Poires

  • 17 Oct 2018
  • 9:30 AM - 12:30 PM
  • Private residence rue du Faubourge Poissonnière, 75009 Paris: metro Bonne Nouvelle
  • 2

Registration


Registration is closed

With cooler weather setting in, it’s time to taste half-cured pork filet mignon cooked with dried apricots and prunes. This technique of half-cured produces moist meat every time, and the dried fruits are perfect companions.


For dessert, fall pears baked in a simple, and simply satisfying cake.


Our menu includes:

  • Half-cured pork filet mignon cooked with dried apricots and prunes.
  • Pears baked in a cake.


Techniques you will learn in this class: How to ‘half-cure’ meats; how to stuff and bake pork filet mignons; how to make a rich, but simple, pear cake.


About the 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.

Powered by Wild Apricot Membership Software