FRENCH COOKING WORKSHOP

Date/Time
Date(s) - 14/02/2024
9:00 am - 2:00 pm

The Alliance Française de Pune in partnership with the AISSMS College of Hotel Management & Catering Technology is organizing a French cooking workshop on Wednesday, 14th Feb. 2024.

Timings : 9.00 am to 2.00 pm.

This workshop will be followed by a lunch (inclusive of wine & cheese).

Tariffs: 1200 INR/- {inclusive of  GST + the cooking workshop + lunch (wine & cheese)}

Event details:

• On the day of the event the participants will report to the college (AISSMS) at 8.30. They will make 5 dishes in all as per the menu mentioned below. We will do a detailed briefing for half an hour.
•  The cooking will be from 9.00 a.m. to 12.30 p.m. 2 participants will work on each kitchen table and will cook 2 portions. They will be assisted by one of our students.
• Once they finish cooking, they will go to our restaurant set up for a French dining experience.
• The student assigned to them will serve them the meal they have cooked course wise.
• Along with the dishes they have cooked , we will serve one glass of wine (rose / white) with the appetizer and one glass of red wine with the main course. The other accompaniments on the table will be an assorted bread basket (freshly baked in college) and a cheese platter.
• The participants will have to carry the following with them:
  1. Gas Lighter
  2. Knife
  3. Peeler
  4. 2 Dusters
  5. Apron

One line description of the dishes that will be prepared by the participants will be as follows:

1. Quiche Lorraine is a savoury French tart combining a buttery crust with a rich filling of eggs, cream, and smoked bacon. It is celebrated for its smooth texture and delightful blend of flavours.
2. Soup de l’Oignon is a classic French onion soup, known for its deeply caramelized onions, rich chicken broth, and a gratinated cheese topping, offering a perfect harmony of sweetness and savoury depth.
3. Poulet Sauté Bourguignon: A robust dish featuring chicken sautéed with bacon, mushrooms, and onions, simmered in a rich, red wine sauce, embodying the hearty and aromatic essence of Burgundy cuisine.
4. Salad Niçoise: Originating from Nice, this vibrant salad artfully combines fresh greens, tomatoes, olives, tuna, and hard-boiled eggs, dressed in a light vinaigrette, showcasing the fresh, Mediterranean flavours.
5. Crêpe Suzette: A sophisticated French dessert where thin crêpes are bathed in a zesty orange butter sauce and flambéed with Grand Marnier, offering a delightful play of citrus and caramelized flavours