Starting page - CHEFS' CLASS

Wednesday, 10. August 2022

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2 - Advanced cuisine

game jus

2 - Advanced cuisine

Zander fillet marinated in beetroot juice

2 - Advanced cuisine

Sauce Hollandaise in the classic original

2 - Advanced cuisine

Juicy, crispy roast goose

2 - Advanced cuisine

Salmon terrine

2 - Advanced cuisine

Classic beef roulades made from ox cheeks

2 - Advanced cuisine

Lattice with Provence flavors

2 - Advanced cuisine

Foie gras terrine

2 - Advanced cuisine

Pikeperch in beetroot with mushy peas

2 - Advanced cuisine

Cod with tapenade and zucchini flakes in pine smoke

2 - Advanced cuisine

Veal cutlet cooked backwards

2 - Advanced cuisine

Vitello tonnato reinterpreted

2 - Advanced cuisine

Fine grid as a set

2 - Advanced cuisine

Tuna ice cream in cams

2 - Advanced cuisine

Mashed potatoes with truffles, spinach and egg in a glass

2 - Advanced cuisine

Instructions: Classic veal jus

2 - Advanced cuisine

Fried sea bass fillet with Mediterranean balls and turmeric white wine sauce

2 - Advanced cuisine

Mise en place: octopus terrine in portions

2 - Advanced cuisine

Seafood soup with crouton and rouille

2 - Advanced cuisine

Steamed sole roses in white wine sauce

2 - Advanced cuisine

Tarte Tatin

2 - Advanced cuisine

goose jus

2 - Advanced cuisine

Instructions: Suprême from the corn-fed chicken in half mourning

2 - Advanced cuisine

Raspberry Cream Clouds

2 - Advanced cuisine

Holiday red cabbage with Pink Lady

2 - Advanced cuisine

Pink saddle of venison with four kinds of red cabbage

2 - Advanced cuisine

Braised Ox Cheeks

2 - Advanced cuisine

Beef fillet marinated in miso with colorful vegetables

2 - Advanced cuisine

Cod with tapenade and mushrooms

2 - Advanced cuisine

Veal breast filled with bread dumplings

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0 - basics 1 - Every day's cuisine 2 - Advanced cuisine

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