Françoise Meunier cooking school

Concept - Françoise Meunier

Each student will have an apron ‘Françoise MEUNIER’ and a dishcloth.
·The recipes are ready : one starter, one main dish and one dessert.
Each student has their own menu and may write on it.
·All ingredients for recipes are out and ready for weighing.
·After a rapid check on how much students know about these ingredients
the class begins, hands-on method.
·We prepare three dishes in 2 hours.
·We set rapidly the table, with an explanation of how to place the cutlery and the glasses. We then take our meal together ; Each dish is properly presented, we drink a glass of wine with the meal, and a coffee is served.