I-Course Ideal for Gourmets Beginner
Ukuba ukhangele iiklasi zokupheka zaseFransi phakathi kweParis kwaye ufundiswa ngesiNgesi, isikolo sokupheka i-La Cuisine saseParis sinokukhetha. Ngokukodwa kubapheki bamatshini kunye nama-foodies abakhangela umoya okhululekile ukuba bafunde kwaye baxabise into yokuzonwabisa ngokugqithiseleyo nangokuchanekileyo, i-palette yeeklasi zokupheka ezinikezelwa yile nkampani akufanele zidideke.
Funda ehlobene: I- Complete Gourmet Guide yethu eParis
Eyasungulwa kutshanje ngumbhangqwana waseFranco-American onomdla wokwenene we-gastronomy sans snobbery, i-La Cuisine Paris unikeza ubungqina obunobungane, obubuyiselwayo apho kukho ii-rookies ezipheleleyo aziyi kuyika.
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Iingcebiso zam:
- Ukukhululeka, ukungabonakali kokungabonakali
- Umqhubi okhokela eklasini yam ubuhlobo kunye namava
- Izakhiwo ezicocekileyo, ezikhangayo kunye nabasebenzi abashushu
- Indawo ephakathi, kunye nemibono emihle yeSeine kunye nesixeko
- Inikeza iintlobo ezahlukeneyo zezifundo kwiesiNgesi nesiFrentshi
Umgcini wam:
- Iklasi yayincinci kakhulu ukuba ivumeleke ukuzisebenzisa ngokuzenzekelayo
- Isikolo asinikeli iipakethi zeekhosi eziliqela okanye iintsuku eziliqela
Iinkcukacha zeNkcazo ngokufutshane, kunye nolwazi olusebenzayo:
- Umxholo wesifundo: IsiFrentshi yesiGadi, i-organic, i-pastry kunye ne-chocolates, kunye nokuthengwa kweemarike zendabuko ziphakathi kwezona zithandwa kakhulu.
- Iilwimi zoLwimi: isiNgesi okanye isiFrentshi
- Iintengo zeNkalo: Qhagamshelana neCuisine yaseParis ngamanani eeklasi ngalinye.
- Idilesi kunye nendawo: 80 I-Quai de l'Hôtel de Ville, i- arrondissement yesine , i-Metro Hotel de Ville, iPont Marie
- Ifowuni: +33 (0) 1 40 51 78 18
- I-imeyile: contact@lacuisineparis.com
- Ukutyelela i-website esemthethweni yeLa Cuisine Paris
- Ubude beklasi: Kususela kwiiyure ezimbini ukuya kwezine
Ngomso woMsoka: Uhlaziyo olupheleleyo
Ndamenywa kwiklasi ye-pastry neyotshokolethi eLa Cuisine eParis - into ekhangayo kuba kubhaka kunye needyuli ezinye zeempahla zam ezinamandla.
Kodwa ndihlala ndihlazekile ngokuzama isandla sam kwi-pastry, endiyikhohlisayo ukuba ayikho kwiligi lam. Oku kubonakala kwithuba elihle lokuba "liphulwe".
Funda ngokumalunga: Iipatissery ezilungileyo (i-Pastry Shops) eParis
Ukwaziswa
Ndandibuliswa ngabancinci baseFranco-Amerika kunye nabaninikazi uJane Bertch no-Olivier Pugliesi-Conti, ondibonise kwindawo entsha yokupheka esikolweni, ngqo kumanxweme omlambo waseSeine kufuphi neHolo de Ville (iWork City Hall). Ngokuqinisekileyo, iifestile ezinkulu zekhitshi zifumana iimbonakalo ezinkulu zomlambo kunye nesixeko.
Funda ezihlobene: Zonke malunga noMlambo we-Seine: Amaqiniso, iMbali, ukuBheka
Ekuphileni kwabo kwangaphambili, uJane no-Olivier basebenze kwiibhanki zenkampani kunye nokubonisana nabaphathi, ngokulandelanayo. Ezo zibini zizenzekelayo, isibini esinqumbileyo sagqiba ekubeni sitshalise kwaye senze iindawo zokutya zokupheka ezikolweni kwiziNgesi naseFrentshi. Ndiyabulela ebomini bam obomvu njengeBhanki yeNkampani, njengoko umama enithanda ukuxelela abantu, ndaphuma ephuma epanini yocingo, kwaye emlilweni .... okanye mhlawumbi ngenye indlela, "uJane wandixelela.
Ephezulu ekhitshini (ilanga, elimnandi, kunye nezixhobo zombuso), umcuphi ochaphazelekayo uWorld Ward (omnye wabayishumi esebenza esikolweni) wayezi abafundi. Ekuqaleni evela eTexas, uJustin waqeqeshwa eParis kwisikolo esikhethekileyo saseGrisiire Ferrandi, kwaye usebenza kwi-Wedding Cakes Avenue kwisixeko.
KuMenyu: I-Chocolate Soufflé kunye ne-Lemon Meringue Tartelettes
UJustin wasibeka emsebenzini (malunga nabafundi abayi-10, zonke iziNgesi-izikhulumi) kwiindlela zokupheka ezimbini zaseFrench: i-chocolate soufflé kunye ne-lemon meringue tartelettes. Kwakubonakala ngathi ifuna iklasi yeeyure ezimbini nje kuphela, kodwa sasifumana ngokukhawuleza, silinganisa izithako, sishukumisa izimbiza ze-tshokoleji, sinyanzela iminwe yethu ngejisi lemon, kwaye sifunde indlela yokubeka ngokufanelekileyo umbhobho we-tartelette kunye nenhlama.
Eyona mizuzu inzima kakhulu? Ukusebenza umxube we tshokoleta, amaqanda kunye ne-bhotela ngenxa ye-soufflé (ngokwenene kufuneka ufumane izandla zakho zonke apho, usebenzisa i-spatula engapheliyo. Ukufunda ukwenza i-meringue epheleleyo, nokuyiphonsa ngokufanelekileyo kwi-tartelettes usebenzisa isikhwama se-pastry (mhlawumbi esoyikisayo kodwa inxalenye eyonwabisayo kakhulu). Ukuqinisekisa ukuba i-souffles ayiwa phantsi ngaphambi kokutya.
Kwakukho izinto ezincinci kunye nezihlandlo zokudideka, kodwa ngokubanzi iincwadi zokupheka zavela kakuhle.
Ndiyicoca nje ngokwenene? Iklasi yayincinci kakhulu ukuba ivumele ixesha elaneleyo lokuba senze i-dessert ezimbini kwisantya sethu se-novice, kwaye umcuphi kufuneka angenele kwaye enze enye imisebenzi ngokwakhe. Oku kwathatha ixesha elithile ukusuka kwindlela yokuhamba ngezandla.
Ngokubanzi, ndafumana iklasi ibonwabile kwaye ifikeleleka. Iziphumo zemizamo yethu zazinandipha (ndathatha ekhaya ezimbini zeemmonate zamateette zamatroti kwaye ndazidla ngokukhawuleza), kwaye ndivakalelwa ukuba ndizame oko ndafunda ekhitshini lam. Ndiyincoma i-La Cuisine eParis kwiintetho zesiNgesi okanye isiFrentshi abathanda ukupheka kwaye bafuna ukukhulisa i-arsenal yabo yokutya, kodwa ngaphezu kwayo yonke into bayathanda ukuzonwabisa.
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