Gastronic Program 3 Months - COOKING

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Christiana Anthony
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1 Gastronic Program 3 Months - COOKING Type of recipes you ll learn International culinary Academy 8, rue des Moulins à Huile Agde France T : contact@gastronomicom.fr

urchin, crispy tuile > Cauliflower semolina like taboulé and

2 WEEK 1: COLD STARTERS > Tomato tartar with basil, hard boiled egg and sea urchin Soft boiled egg cooking, to prepare a sea urchin, crispy tuile > Cauliflower semolina like taboulé and marinated mackerel To filet a mackerel and marinate it, vegetable semolina

use a siphon to make a warm mousse, potato gnocchi >

3 WEEK 2: HOT STARTERS > Butternut soup with foie gras royale, smoked bacon mousse and gnocchi Royale mix, to use a siphon to make a warm mousse, potato gnocchi > Onion tart with lemon caramel Pâte brisée, «foncer», «cuire à blanc»

stable emulsion > Panfry cod with corn with cockles and «galère»,

4 WEEK 3: FISH AND SAUCE > Fish soup and poached John dory, fennel and rouille sauce To flamb, to poach cooking, to prepare a fish soup, cold stable emulsion > Panfry cod with corn with cockles and «galère», buttered white kidney beans from Paimpol To filet a cod, to cook cockles «marinière

5 WEEK 4: MEATS AND SAUCE > Lamb leg with Méchoui flavor, barigoule of artichoke and bulgour with argan oil To debone a lamb, to smoke a meat, to turn artichoke > Pigeon pithiviers To prepare a pigeon, pigeon juice

6 WEEK 5: COLD STARTERS > Cold lobster and quinoa with mango and curry To cook and prepare a lobster, lobster bisque > Trick of the eye of chestnut foie gras Kappa glaze, trick of the eyes of candieed chesnut

Snails cromesquis with garlic and parsley, crispy potato To clean and

7 WEEK 6: HOT STARTERS > Langoustin ravioli and stuffed mussel, lobster daube juice Lobster daube juice, to stuff mussel, farce mousseline > Snails cromesquis with garlic and parsley, crispy potato To clean and cook snails, to print potato chips with parsley, to coat à l anglaise

with multicolor carrots and cumin gel Brisée dough, to make a

8 WEEK 7: FISH AND SAUCE > Panseared bonito, crispy potato and broadbean purée To filet a bonito like tuna > Brandade tart with multicolor carrots and cumin gel Brisée dough, to make a brandade (creamy cod purée), carrot plating inspired by Anne-Sophie Pic

rabbit juice, «glacer à blanc» > Confit duck leg pot au

9 WEEK 8: MEATS AND SAUCE > Rabbit mustard with glazzed carrot and roasted garlic To debone a whole rabbit, rabbit juice, «glacer à blanc» > Confit duck leg pot au feu and foie gras Fried foie gras cooking, pot au feu plating

Tomato carpaccio, canneloni of crab and oyster Pumpkin

10 WEEK 9: COLD STARTERS > Truffle Quiche Lorraine in Fabergé egg way To revisit a traditional recipe in Fabergé egg > Tomato carpaccio, canneloni of crab and oyster Pumpkin cannelloni with agar agar and gelatin, poached oyster, gratted oyster

razorclams > Swisschard mille feuille with spinach, langoustin and cooked egg in

11 WEEK 10: HOT STARTERS > Spaghetti dome with crab and dill, samphyre and razorclam in «persillade» Farce fine, spaghetti spirale, to cook and prepare razorclams > Swisschard mille feuille with spinach, langoustin and cooked egg in low temperature To cook egg in low temperature, langoustin head sauce, to prepare swisschard

prepare a flat fish et cook it on bone > Tuna and vegetables

12 WEEK 11: FISH AND SAUCE > Turbot steack cooked on bone with sunflower seeds and wholewheat bread, aïgo boulido with black olive oil To prepare a flat fish et cook it on bone > Tuna and vegetables compression with kadaïf, spicy yellow tomato marmelade Tuna cooking and crunchy kadaïf

Coated lamb filet with oyster, green asparagus and black garlic soufflé To

13 WEEK 12: MEATS AND SAUCE > Duck breast with honey, carrot and potato on edible earth To cook in lutée casserole, gastrique, duck breast cooking > Coated lamb filet with oyster, green asparagus and black garlic soufflé To bebone and trim lamb rib filet, oyster crust, black garlic soufflé, meat juice

CHILDREN S MENU (4-11 ) MENU 4 SERVICES. WEEKDAYS ONLY (excluding public holidays) Starter Fish Meat Dessert

CHILDREN S MENU (4-11 ) MENU 4 SERVICES. WEEKDAYS ONLY (excluding public holidays) Starter Fish Meat Dessert MENU 4 SERVICES Starter Fish Meat Dessert 37 WEEKDAYS ONLY (excluding public holidays) Starter & Main or Main & Dessert CHILDREN S MENU (4-11 ) Starter Egg mayonnaise or Tomato salad Main with fries or