Hospitality Cooking Class: In this special class, all ingredients are supplied each week. Students learn to prepare meals, which get served to our "Restaurant" guests during lunch. Each class also includes a full lunch for students as well as school apron and hat.
THURSDAYS
Hospitality Cooking Class: 9 AM to 3.30 PM Starting 06 February 2003
Course Code N º 1034 A . Teacher: Mr. L. Villoing
Cost $ 530 (10 sessions). All ingredients included in cost.
Hospitality Lunches: 12.30 PM to 2 PM Starting 06 February 2003
6 Feb 2003. Course Code N º 1034 K .
13 Feb 2003. Course Code N º 1034 L .
20 Feb 2003. Course Code N º 1034 M .
27 Feb 2003. Course Code N º 1034 N .
06 March 2003. Course Code N º 1034 P .
13 March 2003. Course Code N º 1034 Q .
20 March 2003. Course Code N º 1034 R .
27 March 2003. Course Code N º 1034 S .
04 April 2003. Course Code N º 1034 S .
10 Arpil 2003. Course Code N º 1034 S .
Each lunch cost $20 per guest and are BYO.
FRIDAYS
Hospitality Cooking Class: 3 PM to 9:30 PM Starting 07 February 2003
Course Code N º 1035 E . Teacher: Mr. L. Villoing
Cost $ 530 (10 sessions). All ingredients included in cost.
Hospitality Dinners: 7:00 PM to 8:30 PM Starting 07 February 2003
7 Feb 2003. Course Code N º 1035 K .
14 Feb 2003. Course Code N º 1035 L .
21 Feb 2003. Course Code N º 1035 M .
28 Feb 2003. Course Code N º 1035 N .
07 March 2003. Course Code N º 1035 P .
14 March 2003. Course Code N º 1035 Q .
21 March 2003. Course Code N º 1035 R .
28 March 2003. Course Code N º 1035 S .
05 April 2003. Course Code N º 1035 S .
11 Arpil 2003. Course Code N º 1035 S .
Each dinner cost $23 per guest and are BYO.
SATURDAYS
Hospitality Cooking Class: 3 PM to 9:30 PM Starting 08 February 2003.
Course Code N º 1036 E . Teacher: Mr. L. Villoing
Cost $ 530 (10 sessions). All ingredients included in cost.
Hospitality Dinners: 7:00 PM to 8:30 PM Starting 08 February 2003
8 Feb 2003. Course Code N º 1036 K .
15 Feb 2003. Course Code N º 1036 L .
22 Feb 2003. Course Code N º 1036 M .
01 March 2003. Course Code N º 1036 N .
08 March 2003. Course Code N º 1036 P .
15 March 2003. Course Code N º 1036 Q .
22 March 2003. Course Code N º 1036 R .
29 March 2003. Course Code N º 1036 S .
06 April 2003. Course Code N º 1036 S .
12 Arpil 2003. Course Code N º 1036 S .
Each dinner cost $23 per guest and are BYO.
La Péniche Restaurant "Hospitality" Cooking Class Menu sample
|
Week/ Date |
Choose a selection from either MENUS… 5 courses menu: Starter & Main |
$ 21.00 Fridays per Guest... -Course + 2 Sides Dishes & Dessert |
|
1 |
Spanish Gazpacho Soup (V) Valencia Style Spanish Paella Saffron Rice Etuvé Peas and Capsicum Seville Orange and Chocolate Mousse (V) |
Seafood Pancakes with Beurre-Blanc Medallion of Pork Fillet "Alsacienne" Style Sauerkraut Cabbage (V) Parsley Potatoes (V) Batavia Vanilla Cake (V) |
|
2 |
Cold Vichyssoise Cream Soup (V) Fillet of Perch Verdi Style Mediterranean Baked Rice (V) Zucchini Provencal (V) Paris-Brest Praliné Cake (V) |
Salad of Chicken Liver with Garlic Croutons Lamb Cutlets Musketeers Style Boulangère Potatoes (V) Lyonnaise Green Beans (V) Exotic Fresh Fruit Salad & Fruit Coulis (V) |
|
3 |
Tomatoes and Zucchini Soup (V) Veal Escalope Parmigiana Italian Mashed Potatoes (V) Baked Fennel Gratinati (V) Cheese and Dried Fruit Cassata (V) |
Cocotte Eggs with Choron Sauce (V) Grilled Tuna Steak with Citrus Salsa North African Tabouli Salad (V) Garden Salad and Mustard Dressing (V) Chocolate Friends & Strawberries Coulis (V) |
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4
|
Cream Agnes Sorel (Chicken & Mushrooms) Sirloin Steak Bordelaise Dauphinoise Gratin Potatoes (V) "Fagot" of Green Beans Poached Meringues & Raspberries Coulis (V) |
Greek Salad with Lemon Dressing (V) Venison Sausages with Onion Sauce Flat Ribbon Pasta with Garlic Cream (V) Nicoise Ratatouille (V) Coffee "Moka" Cake (V) |
|
5 |
Russian Borsch Soup Chicken à la Kiev Style Salad of Cauliflowers Mayonnaise (V) Paprika Oven Baked Potatoes (V) Strawberries Romanov (V) |
Hot Asparagus Hollandaise Sauce (V) Kangaroo Rump-Steak with Riberries Sauce Kumera Purée (V) Roasted Pumpkins (V) Chocolate and Wattle-seeds Mousse (V) |
|
6 |
Tomatoes and Rice Velouté Soup (V) Stuffed Trout with Mushrooms Vapeur Potatoes and Tomatoes Concassé (V) Almond Broccolis (V) Berrichonne Cherries Flan (V) |
Pizza "Buonagusta" (V) Beef Steak Pizzaola Pommes Pont-Neuf Style (V) Zucchini Umberto Style (V) Apricot Charlotte (V) |
|
7 |
Italian Minestrone Soup Veal Osso-Bucco Style Italian Green Beans & Tomato Sauce (V) Sun Dried Tomatoes Risotto (V) Tiramisu Cappuccino Cake (V) |
Tian of Tomatoes and Courgettes (V) Fresh Herbs and Cottage Cheese Frittata (V) Watercress Pâté with Capsicum Coulis (V) Truffade Style Potatoes (V) Gateaux "Fraisier" (V) |
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8
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French Onions Soup & Cheese Croutons (V) Rack of Lamb Provencal Style Provencal Sautéed Potatoes (V) Cauliflower au Gratin (V) Pithivier Almond Cake (V) |
Tuna Pâté with Horseradish Cream Vegan "Couscous" (V) Steamed Semolina with Vietnamese Mint (V) Roasted Parsnips (V) Mangoes & Raspberries Bavarian Cream (V) |
|
9 |
Prawns Bisque Soup Tournedos Rossini Style Vichy Style Glaze Carrots (V) Noisette Style Potatoes (V) Lemon and Coconut Cream Brulée (V) |
Swiss Cheese and Onions Flan (V) Asparagus "Al Forno" (V) Mediterranean Spicy Vegetables (V) Trivelle Pasta with Spinach Cream (V) Apples Fritters with Apricot Sauce (V) |
|
10 |
"Cultivateur" Country Vegetables Soup Breast of Chicken Dijonnaise Style Baked Potatoes "Con Crema" (V) Etuvé Peas French Style French Apples Tart (V) |
Mushrooms Bucatini (V) Bombay Style Eggs (V) Glazed Carrot with Sesame Seeds (V) Tarragon Mashed Potatoes (V) Chocolate Delicious Cake (V) |
V = Vegetarian -
When no Vegetarian Main-course is offered, a vegetarian dish will still be available…(Last minute menu changes may be necessary due to market availability…)
Booking are now open on 9518 1066
La Péniche Restaurant "Hospitality" Cooking Class Menu sample
|
Week/ Date |
Choose a selection from either MENUS… 5 courses menu: Starter & Main |
$ 15.00 per Guest… -Course + 2 Sides Dishes & Dessert |
|
1
|
Alsatians Onion Tart (V) Strasbourg Style "Coq au Vin" Tagliatelle Pasta à la Crème (V) Braised Endives (V) Kougelhoph Alsatian Cake (V) |
Tomato and Boccocinni Cheese Salad (V) Beef and Mushrooms Lasagna Roman Style Sautéed Artichokes Heart (V) Garden Salad with Italian Dressing (V) Marscapone Cheese Custards and Biscuits(V) |
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2
|
Warrigal and Spinach Cream Soup (V) Crocodile Steak with Native Tomato Chutney Native Lemon Oven Baked Rice (V) Sautéed Squash (V) Ribberies Bread and Butter Pudding (V) |
Warm Goat Cheese Salad (V) Veal Stewed in Red Wine Sauce Berrichone Potatoes French Style Peas "Poirat" Berry Cake (V) |
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3
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Mussels Bordelaise Style "Pauillac" Style Roast Lamb Croquette Potatoes (V) Sautéed Mushrooms Bordeaux Style (V) "Saintonge" Almond Gateaux and Cream (V) |
"Caesar" Style Salad (V) Chicken Creole Style Creole Rice (V) Ladies Fingers and Beans Stew (V) Pecan Pie (V) |
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4
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Thai Corn and Coriander Pancakes (V) Beef Stir Fried with Cashew Nuts Fragrant Thai Rice (V) Stir Fried Vegetables, Oysters Mushroom (V) Coconut and Lemon Grass Custard |
Cheese "Gouger" with Garden Salad (V) Burgundy Style Rabbit Stew "Vendange" Style Potatoes Nivernaise Carrots (V) "Flamusse" Apple Pudding (V) |
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5
|
Mussel "Marinière" Style Brittany Style Cocotte Tuna Steak Oven Baked Rice "Royan" Style (V) Pine Nuts Broccolis (V) Gateaux Charentais (V) |
Potage Dubarry (V) Croustade of Mushrooms Dijonnaise (V) Niçoise Sautéed Potatoes (V) Tomato Provencal (V) Strawberries Bavarois Raspberries Coulis (V) |
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6
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Green Peas Soup (V) Beef Fillet "Wellington" Style Roasted Potatoes (V) Minted Peas (V) Apples and Pears Crumble (V) |
Niçoise Salad Provencal Style Gnocchi (V) Cauliflower Mornay Style (V) Sautéed Parsnips (V) Rice Pudding Tart from "Camargues" (V) |
|
7 |
"Tourangelle" Style Soup (V) Venison Cutlets "Sologne" Style Céleriac Purée (V) Blésois style Potatoes Sister "Tatin" Upside Down Apple Tart (V) |
Tzazikis Cucumber Salad (V) Greek Islands Style "Moussaka" Lemon Baked Potatoes (V) Traditional Greek Salad (V) Baklava Honey Cakes (V) |
|
8 |
Dutch Herring Salad German Sauerkraut Braised Cabbages Boiled Potatoes & Carrots Black-Forest Gateaux (V) |
Pumpkins Soup from Languedoc (V) Basque "Piperade" Omelet (V) "Gachucha" Basque Rice (V) Green Beans à la Crème (V) Black and White Raisin Tart (V) |
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9
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Savoyarde Potage Dauphinoise Tournedos Alpine Gratin Potatoes (V) Sautéed Zucchini (V) Gateaux de Savoie (V) |
Crunchy Nut Terrine (V) Tofu Marengo Style (V) Cheesy Baked Potatoes with Walnuts (V) Mustard Green Beans (V) Chocolate Custard Cream (V) |
|
10
|
Pumpkins and Bunya Nuts Soup (V) Pan Fried Emus Steak with Illawara Plum Roasted Kumara with Eucalyptus Oil (V) Bush Tomatoes Ratatouille (V) Muntharie and Apples Crumble (V) |
Oysters from the Convent "Saint-Adresse" Normandy Style Perch Fillet Pomme Vapeur Persillade (V) Roasted Pumpkins (V) Normandy "Sarrasin" Pancakes (V) |
V = Vegetarian -
When no Vegetarian Main-course is offered, a vegetarian dish will still be available…(Last minute menu changes may be necessary due to market availability…)
Booking are now open on 9518 1066
La Péniche Restaurant "Hospitality"Cooking Class Menu sample
|
Week/ Date |
Choose a selection from either MENUS… 5 courses menu: Starter & Main |
$ 17.00 per Guest… -Course + 2 Sides Dishes & Dessert |
|
1
|
Quiche Lorraine Beef "Paupiettes" Lorraine Style Braised Cabbage with Chestnuts (V) Baby Potatoes with Fine Herbs (V) Blueberries Tartlets (V) |
Asparagus Cream Soup with Croutons (V) Country Style Omelet (V) Broccolis in Capers Sauce (V) Pine Nuts Risotto Style (V) Coconut Cream Custard (V) |
|
2 |
Cream Cheese and Spinach Roulade (V) Veal Scaloppini Zingara Style Pasta With Olive Oil and Parmesan (V) Sicilian Style Zucchini Italian Style Baked Cheesecake (V) |
Lyonnaise Rice & Onion Soup (V) Poached Fish Red Wine "Matelote" Style Green Beans Lyonnaise Style (V) Duchesse Style Potatoes (V) "Bugnes" Lyonnaise (V) |
|
3
|
"Pebronata" Corsican (V) Corsican Style Chicken Oven Baked Jasmine Rice and Capsicum (V) Minted Zucchini (V) Corsican Stuffed Crêpes with Chestnuts (V) |
Egg and Chicken Soup Tiropites (Greek Pastry Triangles) (V) Burghul Pilaf (V) Green Beans in Garlic Tomato Sauce (V) Lemon Cream and Honey Cookies (V) |
|
4
|
Gratin of Kumara (V) Water Buffalo Stewed in Red Wine (V) Fettuccini Pasta (V) Braised Celery with Native Thyme (V) Riberries Muffins with Native Honey (V) |
Baked Black Pudding Martinique Style Polynesian Marinated Fish with Lime Harlequin Rice Creole Style (V) Sautéed Mange-Tout (V) Baked Bananas Creole Style |
|
5
|
Watercress Soup (V) Filet of Perch Bercy Style Grelot Potatoes (V) Baby Carrots with Echalottes (V) Gateau "Opéra" (V) |
Pastizi with Peas and Capsicum (V) Rabbit Stew Maltese Style Garlic Sautéed Potatoes (V) Cauliflowers with White Sauce (V) Figolli Maltese Biscuit & Vanilla Cream (V) |
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6
|
Waldorf Style Salad (V) Basil and Ricotta Cheese Filo Parcel (V) Green Bean with Seeded Mustard (V) Baked Pasta Verdi Style (V) Apricot and Amaretto Biscuit Crumble (V) |
Potage Cultivateur Chicken Fricassé Orléanaise Style Sautéed "Salsifis" (V) Orléanaise Style Potatoes (V) Pithivier Almond Cake (V) |
|
7 |
Béarnaise "Garbure" Soup Sirloin Steak Béarnaise Style Pommes "Allumettes" (V) Carrots à la Crème with Chives (V) Périgord Hazelnut and Honey Cake (V) |
Japanese Pancakes Japanese Chicken Teriyaki Style Koshihikari Boiled Rice (V) Bamboo Shoot Salad Green Tea Ice-Cream with Adzuki Beans (V) |
|
8
|
Stuffed Kumara with Macadamia (V) Barramundi Fillet with Native Lime Crust Sun Dried Tomato and Peas Risotto (V) Sautéed Zucchini with Peppermint (V) Tropical Fruit Salad (V) |
Auvergnate Style Soup Brayaude Omelet (V) Potatoes "Gargouillou" Style Sautéed Green Cabbage (V) Grand-Marnier Gateau (V) |
|
9
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Charentes Style "Mouclade" Daube of Beef Charentaise Style Braised Leeks (V) Baked Potatoes with Chives (V) "Briffaut" Style Brioche (V) |
Akudjura Tomatoes Soup (V) Bush Vegetables and Peppermint Quiche (V) Roasted Pumpkins with Macadamia (V) Potatoes Pancakes (V) Chocolate and Wattle Seed Mousse (V) |
|
10
|
Smoked Salmon Scrambled Egg’s Vegetables Coconut Curried (V) Basmati Rice with Peas (V) Roasted Pumpkins (V) Semolina Halva with Yogurt (V) |
Green Beans Quercy Style (V) Catalane Style Lamb Steak Saffron Rice (V) Etuvé Peas (V) Plums Clafoutis Cake (V) |
V = Vegetarian -
When no Vegetarian Main-course is offered, a vegetarian dish will still be available…Paris Inter. Cooking School: 216 Parramatta Road, Stanmore
Booking are now open on 9518 1066
La Péniche Restaurant "Hospitality"Cooking Class Menu sample
|
Week/Date |
Choose a selection… |
$ 21.00 Saturday Dinners |
|
1 |
Pistou Tomato Soup (V) Frogs Legs Provencal Style Saffron Baked Rice (V) Zucchini Niçoise Style (V) Sweet Rum Omelet (V) |
Mussels à la "Belges" Waterzoï of Chicken Pommes Frites Mayonnaise (V) Braised Red Cabbages (V) Cream Cheese Tartlets (V) |
|
2
|
Celery &Blue Cheese Soup (V) Kangaroo Steak with Rosella Corn and Pepper Fritters (V) Kumara Potato Cakes (V) Davidson Plum Cheesecake (V) |
Poached Fish with Echalottes Sautéed Chicken Bordelaise Bordelaise Potatoes (V) Aubergine Bordelaise (V) Crêpes Suzettes Style (V) |
|
3 |
Trout "Fario" Style Languedoc Porc "Carbonnade" Sautéed Vegetables "Terrines" Sautéed Potatoes (V) Aubergines & Apples Tatin (V) |
Italian Bean Soup (V) Vegetarian Moussaka (V) Fennel Provencal (V) Garden Salad (V) Apricot Mousseline (V) |
|
4
|
Pirojki Salmon "Kolibiac" Boiled Rice (V) Buttered Cauliflower (V) Russian Charlotte (V) |
Melon (V) and Cured Ham Toulousain Cassoulet White Beans Stew Toulouse Vegetable Sweet Fried "Millas" (V) |
|
5
|
Parisian Style Seafood Entrecôte "Marchand de Vin" Gratin Potatoes (V) Braised Peas (V) Chocolate Profiteroles (V) |
Algerians Style Salad (V) Moroccan Lamb "Tajin" Steamed Semolina Grain (V) Braised Fennel (V) Almond "Baqulawa (V)" |
|
6
|
Cheese and Olives Tartlets (V) Spanish Omelet (V) Catalane Cold Rice Salad (V) Asparagus & Saffron Sauce(V) Baked Rice with Orange (V) |
"Flemish" Soup Flemish Style Mackerel Fillets Assorted Vegetables Vapeur Potatoes (V) Madeleine of Commercy (V) |
|
7 |
Burgundy Style Snails Fish "Quenelle" Burgundy Chives Mash Potatoes (V) Turned Glazed Carrots (V) Pain D’Epices/Honey Cake (V) |
Urap Panggang (Veg.) (V) Chicken Satay Style Nasi Kelapa (CoconutRice) (V) Gado-Gado Salad (V) Pisang Goreng (Fried Bananas) |
|
8
|
Pine Nuts and Basil Risotto (V) Tuscan Style Spicy Sausages Bow Tie Pasta (V) Zucchini with Oregano (V) Cassata Pudding, OrangeSauce |
Greek Style Cauliflower (V) Stuffed Quails with Grapes Gratin "Agenais" (V) Yellow (Butter) Beans "Sabayon" with Fresh Fruit (V) |
|
9
|
Salmon with "Puy" Lentils Blue Cheese Sirloin Steak Cantal Truffade Potatoes (V) Stuffed Mushrooms (V) Black Cherries Claffoutis (V) |
Aubergine and Garlic Soup (V) Vegetable Curry (V) Steamed Thai Rice (V) Broccolis "Caponata" (V) Poached Peaches (V) |
|
10
|
Subric of Sweet Potato (V) Baked Lamb in Paper-Bark Baked rice with Oranges (V) Zucchini with Peppermint (V) Munthari Mousse (V) |
Assorted "Crudités" (V) Summer Beef Stew Parsley Potatoes (V) Cauliflower Fritters (V) Strawberries Tartlets (V) |
V = Vegetarian -
When no Vegetarian Main-course is offered, a vegetarian dish will still be available…Paris Inter. Cooking School: 216 Parramatta Road, Stanmore
Booking are now open on 9518 1066
La Péniche Restaurant "Hospitality"Cooking Class Menu sample
|
Week/Date |
Choose a selection… |
$ 18.00 Thursday |
|
|
1 |
Salad of Palm Tree "Heart" (V) "Colombo" of Pork Stuffed Tomatoes (V) with Creole Rice (V) Coconut "Antilles" Cake (V) |
Pumpkin Risotto (V) Sardinian Lamb Stew Penne Pasta with Olive Oil (V) Sautéed Zucchini with Olive Oil (V) "Panna Cotta" |
|
|
2
|
Cocktail of Prawns with Aurora Sauce Roast Beef and Yorkshire Pudding Roast Potatoes (V) Minted Peas (V) Bread and Butter Pudding (V) |
Brain "Meurette" Style "Verjus" Chicken Pumpkin Puree (V) Cheesy Mash Potatoes (V) Burgundy Cream Cheese Tartlet (V) |
|
|
3
|
Cheese Soufflé (V) Coq au Vin Tagliatellie Pasta a la Crème (V) Roasted Pumpkins with Sesame (V) Dark Chocolate and Pine Nuts Tart (V) |
Bulgarian Cold Yogurt Soup (V) Hungarian Goulash Czech Paprika Potatoes (V) Polish Style Mushrooms (V) Hungarian Dobos Tort (V) |
|
|
4
|
Miso Soup with Shitake Mushrooms (V) Seafood Tempura Vegetables Tempura (V) Sesame Rice (V) Japanese Vanilla Cake (V) |
Mushrooms & Chicken Liver Salad Loin of Veal Stuffed with Spinach Noisette Potatoes (V) Braised Carrots (V) Raspberries Charlotte (V) |
|
|
5
|
Spinach Omelet (V) "Hachis" Parmentier (Parmentier Potatoes) Sautéed Green Beans (V) Pears Claffoutis (V) |
Braised Artichokes (V) Lamb Souvlaki Egg Plant Fritters (V) Braised Potatoes (V) Semolina and Fruit Pudding (V) |
|
|
6
|
Seafood Soup Roast Leg of Lamb with Rosemary "Lemony" Potatoes (V) Fennel "Gratinati" (V) Blueberries Gateau (V) |
Stuffed Zucchini (V) Veal Kidney "Bercy" Style Sauté Potatoes (V) Provencal Tomatoes (V) Chocolate Crepes (V) |
|
|
7 |
Dauphinoise Soup (V) Ravioles Dauphinoise (V) Dauphinoise Gratin (V) Sautéed Spinach (V) Rhubarb and Apples Upside Down Cake |
Avocado and Crab Cocktail Braised "Virginia" Ham Roasted Sweet Potatoes (V) Roasted Parsnips (V) Caramelized Grapefruits (V) |
|
|
8
|
German Bier Soup (V) Stuffed Baby Chicken Hamburg Style Braised Red Cabbage (V) Boiled Potatoes with Chives (V) Apple Strudel (V) |
Mackerel Fillet with Cider Sauce Brittany "Cotriade" Fish (Potatoes) Braised Peas (V) Far Breton (V) |
|
|
9
|
Leek "Tourte" (V) Salmon Supreme with Champagne Sauce Saffron Rice (V) Fagot of Zucchini (V) Impératrice Rice Pudding (V) |
Scandinavian Platter Roast Loin of Pork with Apples Sauce "Mousseline" Potatoes (V) Braised Red Cabbage (V) Red Fruits Pudding (V) |
|
|
10
|
Austrian Vegetables Soup (V) Austrian Veal Goulash Potatoes and Cabbage Viennese Style (V) "Linzertorte" (V) |
Potatoes "Gateau" (V) Poached Chicken with Baby Carrots "Nouille" au Beurre (V) "Piquenchâgne" (Pears Cake) (V) |
|
V = Vegetarian -
When no Vegetarian Main-course is offered, a vegetarian dish will still be available…Paris Inter. Cooking School: 216 Parramatta Road, Stanmore
Booking are now open on 9518 1066
La Péniche Restaurant "Hospitality" Cooking Class Menu sample
|
Week/Date |
Choose a selection… |
$ 18.00 Thursday |
|
|
1
|
Roast Courgettes with Green Sauce (V) Chicken with Forty Cloves of Garlic Saffron and Peas Oven Baked Rice (V) Grilled Tomatoes (V) "Salambo" Choux Cake (V) |
Grilled Sardines Chickpeas Omelette (V) Potatoes "Brava" (V) Grilled Mushrooms with Garlic Oil (V) Oranges and Almonds Tartlets (V) |
|
|
2
|
"Choucroute" Fried Eggs (V) Luxembourg Style Poached Fish Parsley Boiled Potatoes (V) Sautéed Carrots (V) Dutch Raisin Cake (V) |
Smoked Salmon Crepes Lamb Simmer with Sautéed Artichokes Pasta Gratin (V) Sautéed Zucchini (V) Cinnamon Cake with Anglaise Cream (V) |
|
|
3
|
Cream of Parsnips (V) Sirloin Steak Nicoise Style Nicoise Style Zucchini (V) Nicoise Sauté Potatoes (V) Tarte au Citron (V) |
Parmesan Crusted Gem Fish Fillets "Fiori" Semolina Gnocchi (V) Sautéed Spinach (V) Roasted Sweet Potatoes (V) Coconut Panna-Cotta (V) |
|
|
4
|
White Onions Soup (V) Zurich Style Veal "Rosti" Potatoes (V) Roasted Baby Turnip & Carrots (V) "Zucher" Kirschentorte (V) |
"Russian" Style Salad (V) Tarragon Chicken Mashed Potaotes (V) Sautéed Broccolis (V) Chocolate "Mirror" (V) |
|
|
5
|
Blue Cheese Gougère (V) Lobster "Thermidor" (+ $ 9.00) Stuffed Capsicum (V) with Pilaf Rice (V) "Fraisalia" Cake (V) |
Provencal Omelette (V) Asparagus Risotto (V) Carrots with Basil Pesto (V) Potatoes with Basil Pesto (V) Vanilla Cream "Little Pot" (V) |
|
|
6
|
Kangaroo Tail Soup Pork T-Bone stuffed with Macadamia Subric of Warrigal Green (V) Sweet Potato Gratin (V) Anzacs Biscuits and Sorbets (V) |
"Pissaladière" (V) Scallops Mornay Country Style Peas (V) Parmentier Potatoes (V) Cocktail Madeleine of Commercy (V) |
|
|
7 |
"Annette" Salade (V) Friand à la "Bressane" Potaotes Gratin (V) Roasted "Potirons" (V) Plum "Bourdaloue" Tarte (V) |
Brandade" of Cod Poultry Braised in Red Wine Saffron Rice (V) Braised Peas (V) Custard Tartlets (V) |
|
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8
|
Cream of Prawns Soup Sichuan Style Fish Steamed Rice (V) Steamed Green Vegetables (V) Chinese Rice Fritters (V) |
Roasted Beetroots with Cream Sauce (V) Roasted Duck with Wild Mushrooms Fried Courgettes (V) Noisette Potatoes (V) Hazelnut Mousse (V) |
|
|
9
|
Radishes with Salted Butter (V) Sautéed Rabbit with Baby Onions Endive Meunière Style (V) Potatoes Persillade (V) Crusty Apples Tart (V) |
Macadamia and Pears Soup (V) Mud Crab with Tropical Fruits (+ $ 5.00) Black & White Rice (V) Braised Celery (V) Wattle Bavarian Cream (V) |
|
|
10
|
Broccolis Soup (V) Asparagus Quiches (V) Sautéed Mange-Tout (V) "Tagliatellie" Verdi (V) Brazilian Coconut "Manjar" (V) |
Minted Carrot Salad (V) Salmon Fillets with Chive Sauce Vegetables "Printanière" (V) Vapeur Potatoes (V) Caramelized Sliced Pineaples (V) |
|
V = Vegetarian -
When no Vegetarian Main-course is offered, a vegetarian dish will still be available…Paris Inter. Cooking School: 216 Parramatta Road, Stanmore
Booking are now open on 9518 1066
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