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LF121 Blanquette de Veau & Foret Noire Triffle

  • 12 Feb 2020
  • 9:30 AM - 1:00 PM
  • Private residence (meeting point: TBC, nearest metro: Bonne Nouvelle)
  • 0


  • WICE members & Their Guests
    Wednesday 12 February 2020

Registration is closed

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

Traditional Veal Stew 

It’s easy to understand why Blanquette de Veau isone of the most popular of all French dishes.

 Young and old alike are charmed by this delicate stew with white wine, boiling onions, carrots, and mushrooms, made suave with cream create a simply gorgeous and incredibly delicious sauce!

Of course, if you make it yourself, it’s even better!

Blanquette de Veau uses an inexpensive cut of veal, and Chef Randall will show you his technique of cooking veal to perfection.

Foret Noire Triffle - Chocolate Dessert 

While this famous dessert is most often seen today in a frozen version, Chef Randall has adapted his special Black Forest Cake.

Learn Chef Randall's recipes for Chocolate Mousse, White Chocolate Ganache, and how to cook cherries in wine!

He will show you how to quickly and easily combine crumbled chocolate butter cookies, creamy dark chocolate mousse, white chocolate ganache, and cherries cooked in wine.

Perfect for a Special Valentine's Dessert or a great Party Dish!
Techniques: cooking the perfect veal blanquette; cooking the vegetable garnish; making the rich sauce; making chocolate butter cookies; making a creamy chocolate mousse; making white chocolate ganache; cooking cherries in wine.

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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