- 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
Learn to decline one main course with creativity and balance in five different ways with different art work, plating methods and principles.
The base for creation will be a poultry and a salmon filet.
In this class you will:
- Prepare herb oil for decoration.
- Use a variety of herbs and edible flowers.
- Make and plate diferent purées in colour and textures.
- Cook different tuile biscuit in shapes and colours.
- Prepare different decorative vegetal powder.
- Present your sauce in various way.
- Choose the right plate for the right presentation.
Course key points:
- Create and draw a framework as primary design.
- Keep it simple and visual.
- Balance the dish in textures and colours.
- Get the right portion size.
- Highlight the key ingredient.
