Cook-and-Lunch session #111 (French)

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Date(s) - 19/03/2019
09:30 - 13:00



Traditional French food relies on simple combinations that enhance the rich, natural flavours of basic ingredients.  Many French chefs have earned international acclaim for turning French food into haute cuisine and influencing the gastronomic scene worldwide.  Food in France has become such an integral part of French culture that it was added to UNESCO’s world list of intangible cultural heritage in 2010.

When:  Tuesday, March 19th, starting at 9.30am till about 1.00pm thereabouts

Where:  Maria Luz’s home in Weinheim (address will be provided to those attending)

What:  Our French experience begins with some griddled scallops with orange salsa.  For our main course, we explore the humble beginnings of Coq au Vin – a slow-cooked classic French recipe that combines poultry and wine into a braised dish of delectable proportions.  Lunch ends on a sweet note with a classic French dessert which needs no further introduction – Crème Brûlée!

There is space for 8 participants.  Online registration opens mid February.

Bon Appetit!

Faeimm Tang

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