Monday and Tuesday
MONDAY: From 16.00 to 20.00.
Welcoming of the students; course presentation and teachers introduction.
- From preparation through construction, traditional pintxo making, and miniature kitchen.
- Traditional Basque pastry and dessert making.
- Plating food and presentation.
TUESDAY: From 16.00 to 20.00.
- Making of traditional meat, game and poultry dishes. Stew and casserole techniques. Galantine making, wild boar sauce, duck, braised beef cheeks, etc.
- Use of spices in the traditional cuisine.
- Grilled meats.
- Plating food and presentation.