DESCRIPTION
WITH LOVE, FROM PARIS – A Culinary Romance
In the heart of Paris, where the Seine whispers secrets to the moon, there exists a haven for gastronomes—a place where love and flavour entwine like dancers in a waltz. Welcome to the Roving Larder, where culinary dreams take flight, and the kitchen becomes a stage for your senses.
Indulge, dear seeker of taste, in a hands-on cooking class that transcends mere instruction. Together, we shall conjure a symphony of flavours, weaving memories as delicate as spun sugar.
Book your passage, for this is no ordinary class. It is a Parisian rendezvous, a clandestine affair with ingredients and passion. As you step through our door, leave behind the mundane; embrace the extraordinary.
Our culinary ballet unfolds in two acts:
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Open Forum: A dance of knowledge, where our maestro—your tutor—reveals the steps. Arrive early, dear guest, and sip welcome drinks as we share stories. Nibbles tease your palate, a prelude to the grand performance.
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Hands-on: Here, you become both dancer and choreographer. We whisk, we sauté, we coax flavours from their slumber. Together, we compose a 3-course menu, each dish a pirouette of taste.
TECHNIQUES in Tandem
Our repertoire spans the culinary cosmos. Behold the techniques that shall adorn your culinary tapestry:
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Soufflé: A whispered secret, the art of rising. We shall unlock flavours hidden within delicate egg whites, creating ethereal cheese soufflés. Imagine them ascending like moonlit clouds.
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Scoring: The ballet of precision. With a blade as our partner, we shall score duck breasts, revealing golden landscapes of crispy skin. Each incision a promise of perfection.
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Blanching: A pas de deux with vegetables. We dip them into boiling water, their colors awakening like spring blossoms. Texture and flavour intertwine—a dance of transformation.
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Mashing: The gentle waltz of potatoes. We shall coax them into submission, creating Parisian mash infused with truffle. Creamy, aromatic—a side dish fit for royalty.
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Folding: Our finale, a grand jeté of pastry. Air trapped within folds, creating lightness. Pastries shall emerge, delicate as butterfly wings, ready to enchant your senses.
The Overture: Our SAMPLE MENU
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Cheese Soufflé: A crescendo of Gruyère and Emmental, rising from ramekins like love notes. Accompanied by a fresh green salad—an overture to our culinary journey.
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Pink Duck Breast and Jus: The stage darkens, and duck breasts take center spotlight. Cooked to perfection, they yield to the knife, revealing tender secrets. Jus, a rich symphony, enhances their natural melody.
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Truffled Paris Mash (Side): A velvet intermezzo. Potatoes, whipped into submission, embrace truffle. Close your eyes; taste Paris—the Eiffel Tower in every spoonful.
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French Bean Bundles: A pas de deux of beans and prosciutto. Crispy pirouettes encircle tender greens. Their vibrant hues mirror the city’s rooftops at dawn.
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Chocolate Fondant: Our finale, a sweet adagio. Molten chocolate spills forth, accompanied by a velvety vanilla custard. Strawberries, crimson and juicy, twirl in delight.
The Encore
We take pride in our ingredients, each chosen with reverence. Our goal? To create a memorable dining experience that transcends time. So, dear connoisseur, raise your glass—a toast to love, to Paris, and to the dance of flavours.
Enjoy! Bon appétit!
Please note: This menu is but a glimpse; our repertoire extends beyond the stars, accommodating diverse dietary requirements.
