We have brought three French-Italian-inspired special meat dishes to this course. There is no great focus on the side dishes, because we want to highlight the character of the meat.
If you’re a meat lover, this class will help you extend your repertoire and give you different ideas and strengthen your culinary techniques.
You will leave knowing how to prepare and cook different cuts of meat and how to transform them into delicious dishes.
- Rabbit liver terrine with Marsala, balsamic onion jam
- Veal braised in red wine, grilled polenta
- Frenched rack of lamb, Dijon mustard marinade, rosemary potatoes and sweet potatoes
Please advice us on any food allergies or intolerance you might have.