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LM111 Poulet Basquaise & Gateau Basque

  • 11 Mar 2020
  • 9:30 AM - 1:00 PM
  • Private residence (meeting point: TBC, nearest metro: Bonne Nouvelle)
  • 9


  • WICE members & Their Guests
    Wednesday 11 March 2020


** Join us for a Hearty Lunch & Glass of Wine featuring **

Poulet Basquaise 

This delicious dish is a classic chicken ‘sauté’ with a Basque twist.

That means the chicken pieces are browned and sauteed before simmering with Basque Piment d’Espelette, onions, red peppers, and mushrooms.

You'll learn how to cut a whole chicken into 8 pieces. A classic technique that you will use over and over again. 

Gatuea Basque 

Gateau Basque is really more of a tart.  Or is it?  

Did you know that it is always a rich, shortbread-like pastry formed into two layers?

Though sometimes it's filled with cherry jam, Chef Randall shows us how to make it with his amazing pastry cream recipe

Techniques:  cutting a whole chicken into eight pieces; cooking a French sauté; making rich buttery pastry; making pastry cream.

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, 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.

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