2013 Programme of Cookery and Oenology Classes at the Méridien Monaco

18/01/2013  Food, palaces

Cookery fans and amateur wine experts will be delighted … the classes are starting up again!



Group classes are held at L'Intempo Restaurant and are kept small to encourage interaction and an informal atmosphere.

For the cookery classes, chef Jimmy Desrivières and his team focus on seasonal products, made extra special with a touch of exoticism.

So, there will be fillet of sea bream cooked "à la plancha" on 31 January, decorated with crunchy fennel, with a vanilla confit and kumquat sauce.  On 28 February, veal medallions will be cooked with a Parmesan gratin and accompanied by sautéed artichokes with asparagus and a sage jus.  On 14 and 28 March, the spotlight will be on king prawns and squid, served on a skewer with a ginger and Salamanca chorizo piperade.  On 11 and 25 April, the secret of roasting turbot and making crushed Vitelotte potatoes will be revealed, while on 16 and 30 May, the delicious aroma of spiced lamb tagine will fill the kitchens.  Finally, on 13 and 27 June, there will be lamb cutlets spiked with rosemary, with trumpet courgettes and flowers in tempura.

For the oenology classes, sommeliers Dominique Milardi and Serge Depoisier invite you to immerse yourself in the world of wine.  On the programme is the history of vines and wines on 24 January, the vineyards of Corsica on 7 February, Jura wines on 21 February, the wines of Alsace on 7 March, wines from the South West on 21 March, the vineyards of Piedmont on 4 April, the vineyards of Tuscany on 18 April, the region of Penedès in Spain on 9 May and that of Rioja on 23 May.  Finally, in June, there will be an introduction to the art of wine tasting on the 6th, and a focus on rosé wines on 20 June.

www.lemeridienmontecarlo.com



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