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Wednesday 27 June 2012
Location :
L'atelier des Chefs Dubai
Time :
from 19h00 to 20h30
Duration :
1h 30mn of cooking + time to enjoy your meal Your class recipes
Cream of celeriac with smoked duck breast
A creamy celeriac soup served with smoked duck breast and reduced balsamic vinegar.
Crisp confit duck leg with braised puy lentils and balsamic vinegar
A crisp confit duck leg served on a bed of braised puy lentils, carrots, celery and leeks finished with abalsamic vinegar reduction.
Spiced Pinot Noir poached pears with cinnamon cream and sablee biscuits
Delicious pears poached in red wine with a seasonal cinnamon cream and melt-in-the-mouth biscuits.
L'atelier des Chefs Dubai
Al Garhoud - Airport Road
PO Box 10001
Dubai
United Arab Emirates
PO Box 10001
Dubai
United Arab Emirates
Telephone :
056 6900 480
Mail :
adc.lmdubai@lemeridien.com