Cooking with vacuum techniques

21 May 2024

9.00 to 12.00 - 13.00 to 16.00

10,500 THB

  • Class Session:            1 day class / 2 sessions / morning / afternoon
  • Lunch:                         Included
  • Total hours:                 6 hours
  • Delivery Language:   English with Thai translation
  • Age:                           18 years old minimum
  • Suitable for:               Amateurs
  • Accomplishment:       Lenôtre certificate of attendance
  • Student per class:      Maximum 12



  • Perfect egg, with asparagus and Parmesan emulsion
  • Beef tournedos, baby carrots, red wine sauce
  • Chicken sous vide, sweet potato
  • Salmon fillet sous vide, fennel
  • Sous vide pear, red wine and spices sauce


Learn how to use vacuum technique to make a menu  from appetizer, main course  to dessert. Understand the temperature scale for cooking sous vide for red meat, poultry and fish, to get tasty tenderized products and the concept of marinade.



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