I have learnt the basic of the French cuisines back during my Bachelor Degree Days, but the visit to Paris,France was very unique and memorable. We had a week training and learned more about the French cuisine at the prestigious properties in the world, The Ritz Escoffier hotel.
On the day one, we learnt to make basics stocks the traditional way, it was very interesting to learn the different methods of making brown and white stock.Having a basic knowledge in the French cuisine and still learning he traditional way feels great.
The following days, we learnt about filleting fishes, how to take out the scallops, and learnt more about pate and of course the foie gras. I had opportunity see how the truffle looks and tastes, coming from a subcontinent region where truffles are served at niche restaurants was always curious to see the fresh ones.
The duck breast tasted great with patè and had insights of Sous vide cooking too. The last day we had our graduation and received a certificate which is going to be a great value in my career.
Anirudh Reddy
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