500° C natural fire

We are all different. Everyone has his own tastes, own preferences. Usually, they are quite visual, and there are also impartial moments. We offer you to value our staff.

 

 
06.07.10

Bouillabaisse, fillet mignon, and a fruit dessert in the French lesson faculty Meat & Wine

This Sunday started by cooking the culinary fetish of French chefs — soup bouillabaisse. Regan told the story about the appearance of this soup on the menu of restaurants, and then step by step cooked it together with the students.

Students of the school cut down by large chunks the fillet of pike-perch and sheatfish, cleaned shrimps and mussels, and cut calamaries by slices.

Fish and seafood boiled in fish broth with white wine and a half of bottle of olive oil until got ready. The air have inspired with saffron and tomatoes, and extended along the entire coast.

Meanwhile, the guests, along with Rigan prepared beef to cook filet mignon.

If you're used that filet mignon can be successful cooked exclusively by ordering this dish in a restaurant, the students of culinary school will tell you how to make this difficult for beginners dish, even on an open fire.

Most active guests themselves have roasted meat on grill and checked the degree of roasting until «medium».

At the final of the French lesson guests cut fruit into cubes, added sugar and a little of vodka and served the dessert with cream.

The detail photoreport of the lesson