Bistro Cuisine & Provençal Cooking
This series brings us to the South of France where, together, we will explore the world of French Provençal cooking. We introduce the concept behind menu formatting while utilizing the terminology learned in Cooking Essentials and Food Fundamentals. Simple but elegant best describes Bistro Cuisine's rustic flavors and use of bold seasonings, bringing out the best in these age old recipes.
Preparing, plating & serving hot & cold hors d’oeuvres
Preparing hearty soups and sauces
Preparing, plating & serving salads & salad dressings
The preparation, handling and presentation procedures for shellfish,fin fish and crustaceans.
Emphasizing French Classical preparation and presentation techniques as related to Chicken, duck, turkey and game birds.
From the simplicity of one pot meals to the sophistication and elegance of French Classical techniques as applied to beef, pork, veal and lamb.