Entenconfit

Kitchen master preparation courses

  1. Fonds, Sauces, Consommés, Soup Add-Ins
  2. Appetizers, Galantines, Roulades
  3. Low temperature cooking processes and rich side dishes
  4. Dessert
  5. Hearty and sweet dishes or versions

Depending on each season, the used products of single menus may vary. We prefer regional products, which were prepared with high-class Gaggenau-machines and other high quality kitchen appliances ( Pacojet, Kenwood and Kitchen Aid kitchen appliances).

You can bring your own knifes, if desired.

Duration: approx. 6-8 hours per day

2 – Rate of the day 800,00€ + necessesary groceries

1. Fonds, Sauces, Consommés, Soup Add-Ins

The course includes the following subjects:

- preparation of different light Fonds

- preparation of different dark Fonds

- preparation of Consommés and Essences

- preparation of dark basic sauces and/or gravy

- preparation of light basic sauces

- preparation of whipped basic sauces

- preparation of cold sauces

- preparation of different soup add-ins

2. Appetizers, Galantines, Roulades

The course includes the following subjects:

- preparation of a filling

- preparation and cooking of galantines

- preparation of hearty Mousse

- preparation of cold sauces

- preparation of Brioche and Baguette

- preparation of aspic

- preparation and cooking of fish roulades

- preparation of fish and shellfishes in different dough's

3. Low temperature cooking processes and rich side dishes

The course includes the following subjects:

- Preparation of different kind of meats in a so-called low temperature process

- Crêpinettes, and preparation of joints

- Different side-dishes such as:

- potato gnocchi / dumplings
– mushroom strudel
- dumpling balls
- vegetable quiche
- Yeast – Crêpe – Roulade

4. Desserts

The course includes the following subjects:

- preparation of Mousse and Crèmes
- preparation of ice, sorbets and parfaits
- preparation of warm Desserts
- preparation of fruit ragouts
- Baked dessert toppings

- preparation of fruit sauces, cooked sauces, whipped sauces
- preparation of different doughs
– Baumkuchen
– Schmuckbiscuit (jewelry biscuit)
– choux pastry
– short pastry

5. Garnituren

The course includes the following subjects:

A variation of appetizers, main courses and desserts

- potato-spaghetti-rings
- Chartreuse
- Filo pastry baskets
- Parmesan chips
- Vegetable chips and/or straw
- Vegetable baskets
- Chocolate dishes incl. tempering the chocolate coating

- Baked dessert toppings

- Sets from sugar and/or isomalt

- Chocolate painting
- caramelized filo pastry