Description
We will start with a light appetizer of Roasted Almonds with Herbs and Lemon. We will concentrate on the Cassoulet, this humble dish that became one of the most famous French dishes, and we will finish with a delicate dessert of Poached Pears and Raspberry Coulis.... now you understand the picture!
The class includes recipes, samples, plenty of discussion and lots of fun.
Taught in English
Organizer
Brigitte was born and raised near Paris, France and comes from a family of caterers, pastry chefs and chocolate crafters. She loves sharing the joys of a beautiful French dinner experience. She is the owner of France Cuisine, a personal chef service in Ann Arbor
In France, cassoulets of varying prices and quality are also sold in barrels and containers in supermarkets, grocery stores and small shops. The most expensive ones consist of beans, tray sausages, sausages, and biscuits. The more expensive versions can be cooked with goose fat and include Toulouse sausages, lamb, horse, or duck confit. They are made of white pants (haricots blancs or lingots), duck or goose confit, sausages, and extra meat. In the Toulouse cassoulet, the meat is pork and mutton, the last of which is frozen cold glass. In the process of preparing the bowl it is customary to trim the pot in the previous stack to give the following base. He wrote research paper for them. This has led to stories, such as the one given by Elizabeth David, citing Anatole of France, of the original cassoulet extended for decades or decades. In a U.S. restaurant, the word cassoulet is often used in any casserole-based fish, with a difference such as salmon cassoulet