傳统法國菜基礎證書班 2 Elementary French Cookery 2
傳统法國菜基礎班主要教授歐洲區域特色菜，烹煮高湯和調配醬汁基本功等技巧。從專業導師中學習到業內人士烹飪竅門，課程包括理論和實習，每堂課將會學習兩道經典法國菜。完成製作後，學生們都在我們用餐教室中即時享用美食，配上導師為菜色搭配的精選葡萄酒，讓學員們盡情享用自己做的美味成果（咖啡和茶也將提供），課程結束後學員可獲頒發證書。
星級廚師教授 名廚Heinz Fischer
Heinz Fischer廚師擁有超過30年經驗，對各類型烘焙／烹飪有豐富知識。
Fischer在瑞士成長，在當地不同機構擔任糕點主廚, 亦曾為多家郵輪，如根西島、加勒比海百慕達群島郵輪上展現他的烘焙才華。
Heinz Fischer把事業重心搬到香港，為數家五星級酒店工作如希爾頓，富麗華，新世界海景等。隨後在APF糕點/麵包店和Lucullus巧克力工廠為廠房經理。此後成立了他的諮詢公司 “Heinz Fischer＆Associates”，為香港各大糕餅、麵包店和烹飪教室進行顧問。
最近這15年來Fischer從沒間斷教學工作，在學校，學院，私人俱樂部和機構中教授不同級別和主題的烹飪課程Fischer認為烹飪教學中應該要做到理論和生活實踐相結合，以及希望與所有烘焙烹飪愛好者分享他的心得。
Course Available on: Every Saturday… Total 4 Lessons
Saturday, March 13⋅10:00am – 1:00pm
Saturday, March 20⋅10:00am – 1:00pm
Saturday, March 27⋅10:00am – 1:00pm
Saturday, April 3⋅10:00am – 1:00pm
Duration: 3 hours
Language: 英文 English
Course Fee: $5,880
(Including all ingredients and apron )
小班教學，可致電我們預約留位。
Teach in small group, seats are limit. Call now for registration
Lesson 1
White Beansalad, Bayonne Ham, Fieldsalad 法國白豆沙律巴約納火腿
A classic dish served with a modern twist and plating. Including a seldom used Salad – Fieldsalad or Lamb’s Lettuce.
Potage Cultivateur, Cheese Toast 法國農夫式蔬菜湯配芝士吐司
A rich Vegetable soup topped with grated Gruyere, served with gratinated Cheese toast on the side.
Lesson 2
Cauliflower Veloute, Herbed Croutons, Basil Oil 法式母醬： 花椰菜忌廉濃湯, 香草麵包粒, 新鮮羅勒油
Bringing an average Vegetable to a higher level in the form of the traditional thickened velvety Soup. Topped with crispy croutons and flavoured EVO.
Quiche Lorraine, Baby Savoy Cabbage 法式鹹派： 洛林鄉村鹹派配迷你野甘藍
A combination of sauteed Bacon, Onions and Gruyere Cheese in a Wafer Thin Dough. Baked as a savoury Tart called Quiche. With a side of warm Savoy Cabbage salad.
Lesson 3
Salad Lyonnaise, poached Egg 里昂沙拉配水波蛋
The salad from the Eastern French town of Lyon, served with a Pancetta (fully smoked Bacon) Dressing, crispy sticks and a freshly poached Egg.
Pork Escalope, Angel Hair Pasta, Wild Mushroom Creamsauce 炸豬排天使面野菌奶油醬
Panfried Escalope (a thinner version of a Steak) , al dente cooked Angel Hair, coated with a rich, creamy Sauce and wild Mushrooms refined with Cognac.
Lesson 4
Beef Bourginion, Potato Puree, Carrots 法式紅酒燉牛肉配馬鈴薯泥
The dish from the eastern Wine Region Burgundy. Beefchunks simmered in velvety Redwine of same name accompanied by fluffy Potato Puree and sweet Babycarrots
Peach Clafoutis, Cinnamon Cream 法式蜜桃布丁配肉桂忌廉
A simple old time favourite, ideally done with seasonal, bakestable fruits. Done as a simple Family dessert or a refined version for an upper level Restaurant. Can be served with Ice cream, Cinnamon Chantilly or fresh Fruit Coulis.
