Dear greedy and gourmet friends,
It's fall !
Discover our new classes... "cuisine moléculaire", the "soufflés" day, Japanese menus, wok-cooking menus and dietetic cooking classes.
Let me introduce to you Anne Casor, a food-processing engineer. She holds a degree in food biotechnology and she became doctor of molecular gastronomy under the leadership of Hervé This.
In September, she will deliver us the famous chefs secrets who keep creating and astonishing with the "cuisine gastronomique moléculaire". Indeed, the up-to-date techniques, the miraculous powders and the high-tech utensils are a huge success in both the small and the large restaurants and they even invade our kitchens. Would you like some tartaric acid carrots or a nitrogen flavoured biscuit?
I am sure you will be delighted to learn I will be associated to the national event, initiated by the brand Francine and sponsored by Guy Martin, "Cuisines en fête" on September 28th. In a nutshell, it is the gathering of everybody interested in cooking...
The "soufflés" will have no secret for you...Hurry up to book for the workshop...The number of pupils is limited and September's present : the classes will be only 20 euros!
At last, discover all the new formulas and the new workshop classes on the schedule : Japanese menus, dietetic or molecular cooking classes, wok-cooking or Italian menus...these days sound greedy and innovating for the pleasure of your senses.
"Nitrogen ice-creams, false caviar pearls, froths, low temperatures way of cooking...", so many changes in the culinary terms. The "cuisine moléculaire" is the usual name to define the scientific subject created by the French chemist Hervé This : the molecular and physic gastronomy.
It implies the notion of a new and free cooking but it lays on the study of physico-chemical reactions linked to cooking.
Let's meet on September 27th, October 12th or November 16th from 6.00 pm to 9.00 pm for an innovating cuisine with Anne Cazor.
On Friday September 28th, from 10.30 am to 13.30 pm, "Cuisines en fête" at the workshop "Les Coulisses du Chef". Olivier Berté takes part in the first national cooking party. Indeed, the gastronomy is a symbol of the French culture, it has to be celebrated.
Francine, symbol of the french familial tradition, already present in your mother's and grandmother's cupboards, leads the "Cuisines en fête" event.
Guy Martin, famous chef in the restaurant Le Grand Véfour à Paris, 3 étoiles Michelin, sponsors the event since its creation in 2003 and still this year.
Olivier conveys you the five key values of the event : pleasure, sharing, party, transmission and conviviality and give you a present: you only pay 20 euros for the class. Therefore, book quickly, the number of pupils is limited.
Menu : soufflés for all flavours : Comté cheese soufflé, prawns soufflé, orange and passion fruits soufflé and dark chocolate and candied oranges soufflé.
Fall means new menus prepared carefully to satisfy your curiosity, your taste buds and your feeling to cook as a chef. Coming from France, Spain, Italy, Japanese and eastern places...Olivier Berté's cuisine brings you, in a three-hour period, in another universe focusing on where smells, perfumes, pleasure, conviviality, demand and professionalism. So, if you are tempted by wok-cooking menus, the makis and sushis or even a beef tournedos with anchovy and black olive paste or a bass and its carrots mousse let us meet on the website.
Wednesday 27-09-2007 from 6.00 to 9.00pm CUISINE INNOVATION AVEC ANNE CAZOR |
Friday 28-09-2007 from 10.30am to 1.30pm Cuisines en fête ! |
Friday 28-09-2007 from 6.00 to 9.00pm COURS DE CUISINE DIETETIQUE |
Thursday 04-10-2007 from 6.00 to 9.00pm - Tarte fine à l'anchoïade et tomates confites |
We wish you a good fall, rich of greedy discoveries!
See you soon to share together the pleasure of cooking.
Let's meet next month for the 13rd greedy newsletter.
Cours de cuisine - Olivier Berté
Atelier de cuisine les Coulisses du Chef
7, rue Paul Lelong
75002 Paris
Tél : +33 1 40 26 14 00
www.coursdecuisineparis.com
