LM221 Master Class: Foie Gras-Filet Mignon-Sauce Béarnaise-Mousse au Chocolat

  • 22 Mar 2017
  • 9:30 AM - 12:30 PM
  • Private residence rue du Faubourge Poissonnière, 75009 Paris: metro Bonne Nouvelle
  • 1


Registration is closed

Wednesday, 22 March 2017

9:30am - 12:30pm

**Cost: 85 euros**

Taste all the Dishes - Glass of Champagne & Wine - and Cooking Demo

Apero of Foie Gras Mousseline, Chutney, Sauternes Jelly 

Tournedos of Marinated Sauteed Filet Mignon

Sauce Béarnaise & Artichoke Bottoms

Mousse au Chocolate with Chocolate Crumble


Join us for this special tasting demonstration and Master Class with Chef Randall. He's created a menu that will prepare you for making an important dinner.

Impress your guests right at the start with an easily-made mousseline of foie gras, topped with a chutney.

To decorate the mousseline, you'll learn how to make a gorgeous clear jelly using dessert wine (Sauternes).

 You'll find many other ways to use this wine-jelly recipe. 

Tender, marinated and sautéed beef tenderloin (filet mignon) is our main course. You'll learn how to trim the filet and sautée it to perfection. 

The ever-popular 'Tournedos Henri IV' beef filets are topped with the irresistible combination of artichoke bottoms filled with a suave Sauce Béarnaise.

Not sure how to make Sauce Béarnaise? Then you need to watch Chef Randall walk us through the basics. 

What could end such a feast better than a delicious classic Mousse au Chocolat with a sprinkle of chocolate crumble on top? 

Techniques will include working with mi-cuit foie gras, making a wine jelly, working with beef tenderloin, making Sauce Bearnaise, how to make a traditional chocolate mousse, and crumble variations.

Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking school, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.

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