Course Highlights
Master Chefs

Culinary Experience Class by Disciples Escoffier Professional Diploma-My Cherry Choux Choux

Our “Essentials of French Bistronomie” workshop series brings you savoury & easy to make dishes that draw on French culinary & pastry traditions, yet have been re-invented with a contemporary twist.

Instructor: Maxime Michelot  (English)

 

Bring a friend & share the fun of cooking!

 

Practice:  Choux Pastry, Vanilla Cream,  Cherry Insert。

Date20/09/2019 ( Fri ) 07:00 PM - 10:00 PM
LanguageEnglish
LocationTowngas Cooking Centre
TutorChef Maxime Michelot
Course Fee
Classic $650.00Member Discount
Gold$552.50
Sliver$585.00
Student$520.00
Elder$585.00
PracticeCulinary Experience Class by Disciples Escoffier Professional Diploma-My Cherry Choux Choux(Bring a friend & share the fun of cooking)

Open for Enrolment

Culinary Experience Class by Disciples Escoffier Professional Diploma-Dover Sole Bonne Femme

Our “Essentials of French Bistronomie” workshop series brings you savoury & easy to make dishes that draw on French culinary & pastry traditions, yet have been re-invented with a contemporary twist.

Instructor: Marc Toutain (English)

Bring a friend & share the fun of cooking!

 

Practice:  Dover Sole Bonne Femme。

Date27/09/2019 ( Fri ) 07:00 PM - 09:30 PM
LanguageEnglish
LocationTowngas Cooking Centre
TutorChef Marc Toutain
Course Fee
Classic $750.00Member Discount
Gold$637.50
Sliver$675.00
Student$600.00
Elder$675.00
PracticeCulinary Experience Class by Disciples Escoffier Professional Diploma-Dover Sole Bonne Femme(Bring a friend & share the fun of cooking)

Open for Enrolment

Fabulous Training Experience by Star Chef-Ravioli d’araignee de Mer et Coriandre, Emulsion de Corail

Chef Jean Marie Le Rest

Chef Jean Marie Le Rest has been Intendant at Villa Bonaparte (Embassy of France to the Holy See) in Rome and taken care of the central part of Italy for Disciples Escoffier since 2016. 

 

When Jean Marie Le Rest was young, he had joined the Navy as a cook, a pastry chef & a baker for 9 years. Subsequently he had stayed at the Hotel Matignon for 4 years as a second de cuisine. Then he had officiated as chef and intendant of the Embassy of France in Australia for 4 years.

 

蟹肉芫萎意大利雲吞

Ravioli d’araignee de Mer et Coriandre, Emulsion de Corail

導師 Instructor: Chef Jean Marie Le Rest (/English)

星期六        928     早上10:00 – 下午12:30

Saturday       28 Sep 10:00 a.m. –  12:30 p.m.

費用 Course Fee: $750 (CPSP0216)

(歡迎與一位朋友共同分享入廚之樂; Bring a friend & share the fun of cooking!)

 

實習 Practice: 蟹肉芫萎意大利雲吞,珊瑚泡沫汁 

Crab & Coriander Ravioli, Coral Emulsion。

 
 

Date28/09/2019 ( Sat ) 10:00 AM - 12:30 PM
LanguageCantonese and English
LocationTowngas Cooking Centre
Tutor* *
Course Fee
Classic $750.00Member Discount
Gold$637.50
Sliver$675.00
Student$600.00
Elder$675.00
PracticeFabulous Training Experience by Star Chef-Ravioli d’araignee de Mer et Coriandre, Emulsion de Corail

Open for Enrolment

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