Cooking class workshop around fish

Cooking class workshop around fish

You will learn how to prepare and shell Madagascar prawns adapted to South West cuisine. But also to prepare whole fish to put in net then to stop then to roast.
The chef will be happy to share and share with you the little cooking secrets of South West France

You will learn how to create a menu around the fish. That we will have bought in our halls of Capuchins in Bordeaux. the chef will be happy all these secrets to make you have a good time

Sample Menu

• Stewed with peppers and prawns with Espelette pepper - Pan-fried prawns and candied peppers with a sweet spice from the Basque country
• Parmentier of sea bream and sweet potato - Roasted and crushed sweet potato fish fillet
• Moelleux with chocolate, whipped cream