LO181 Thai Curry Fish with Exotic Fruit Salad, Coeur à la Crême Dessert

Taste all the dishes & enjoy a glass of wine in all cooking demonstration classes !

La Rentree! Time to return to your kitchen and exploit the late-season bounty of produce. 

We’ll have a main dish of simply cooked boneless white fish (á la Meuniere method) with an intriguingly flavorful salad. The coconut milk sauce is based on Thai/Asian flavors, which are so appreciated now in France.

For dessert, Chef Randall will share with us his ‘lightened' version of ‘Fontainebleu' (or Coeur à la Crême) based on 0% fat Fromage Blanc. It will be served with seasonal fruit from the market.  

Techniques include cooking fish á la Meuniere, julienning fruits and vegetables, making a fresh cheese mousse.

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.