Modern French » Tuesday, February 15, 2022 at 19 h
Photo: Stefanie Jordan 
85,00 EUR
19 % VAT incl.

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Availability:
Fully booked
Location:
G und S Charlottenburg
Wilmersdorfer Str. 102/103
10629 Berlin
Date:
Tuesday 15 February, 2022 at 19:00 h
Language:
German

Cooking class in German
Modern French
 classics reinterpreted
with Florencia Kral

This is a class designed to explore fresh and contemporary flavours while learning or refining classic French cooking techniques.

Start your meal by transforming the timeless tarte tatin into a scrumptious savoury dish. Serve a fashionable bouillabaisse with a warm potato/rouille espuma, and bask the revamped rack of lamb in a wintery pomegranate sauce. Not to forget the cherry on the cake or, in this case, a sweet potato souffle with a chocolate heart.

Important rules due to Corona

Our courses are exclusively for recovered and vaccinated people who can prove this with a digital certificate (QR code). Without a valid certificate, you cannot attend the course and your ticket will be forfeited without refund. Please be sure to have your certificate and a document of identification ready for verification at the entrance, otherwise we will not be able to grant you admission. Thank you.

We adhere to the daily guidelines of the Berlin Senate for all courses in our culinary school, so changes at short notice are always possible as well as an additional negative test from the same day or a cancellation of the course, if required by the pandemic situation.

Menu:

  •  Tarte Tatin / pear, roquefort and walnuts.
  •  Bouillabaisse / fish, mussels and shrimp. The rouille in the form of warm espuma.
  •  Rack of lamb en croute / carrots / fleur d'oranger, roasted garlic puree
  •  Souffle / sweet potato and chocolate.
Florencia Kral

Florencia Kral

Born in Argentina, to a Piedmontese family, food has always been more important than the air I breathe. There is something to be said about those long Sunday lunches back in Buenos Aires, surrounded by family and friends, drinking Cinzano, eating salami and olives, ravioli stuffed with osso bucco and spinach, gnocchi, zabaione, torta di ricotta.

I was fortunate to work at several three Michelin star restaurants in both France and Spain, but it wasn’t however until I worked for Alain Passard at L’Arpège where I truly learned how to discern between a good product and a mediocre one, to understand animals, the meat and their bones, to respect the seasons. This is me in a nutshell. And it is what I bring into my cooking: French technique, a deep appreciation and understanding of products, and the heart of my Italian family.

» More classes with Florencia Kral

» Go to the official website of this cooking class teacher

Class type:
Cooking in groups — In this class you will form small groups and each group will be cooking some of the dishes listed in the menu. The other dishes will be cooked by your fellow cooking class participants. However, important steps and basic techniques will be demonstrated in front of the entire class and/or practiced together. Of course you will also see and hear what is going on around you and you are very welcome to ask the teacher questions. The class is designed for you to experience diverse dishes and menu components.
Location:
G und S Charlottenburg
Wilmersdorfer Str. 102/103
10629 Berlin
Date:
Tuesday 15 February, 2022 at 19:00 h
Language:
German
Duration:
Generally 3.5 to 4 hours (no guarantee).
Participants:
max. 16 persons
Menu:
  •  Tarte Tatin / pear, roquefort and walnuts.
  •  Bouillabaisse / fish, mussels and shrimp. The rouille in the form of warm espuma.
  •  Rack of lamb en croute / carrots / fleur d'oranger, roasted garlic puree
  •  Souffle / sweet potato and chocolate.
All prices in EUR incl. VAT and excl. shipping costs.