Master vacuum cooking techniques

18 July 2024

9.00 to 12.00 - 13.00 to 16.00

11,900 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:               Intermediate level
  • Accomplishment:      Lenôtre certificate of attendance
  • Student per class:     Maximum 12



  • Slow cook pork belly coconut.
  • Foie gras ballotine.
  • Lamb shoulder 24 hours.
  • Lamb rack chorizo crumble.
  • Different vegetable purées.
  • Pigeon and foie gras stuffed cabbage.


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. This course is design for intermediate level food lovers with good relevant cooking skills.

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