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MARCEL'S

3/21 Workshop: Classic French Butchery and Poultry Techniques (Hands On)

3/21 Workshop: Classic French Butchery and Poultry Techniques (Hands On)

$100.00
$100.00
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Please contact Marcel’s for assistance with this registration at 630-790-8500

Sunday, March 21st, 12:00 - 4:00 pm

Chef Brian Buchna Presents:

 

Workshop: Classic French Butchery and Poultry Techniques (Hands On)

 

Master the art of classic French culinary craft in this hands-on butchery workshop led by Chef Brian. Begin by learning whole poultry fabrication (poulet entier), mastering the essential knife techniques needed to expertly break down, trim, and prepare every cut with precision and minimal waste. Discover how to create a delicate deboned and stuffed ballotine before crafting a velvety, aromatic Velouté de Volaille—a traditional French mother sauce—finished with crispy skin shards and fragrant tarragon oil. Prepare a stunning pan-seared Suprême de Volaille alongside an herb-stuffed ballotine duo to showcase your newly refined skills. Finally, celebrate your culinary accomplishments with a slice of warm Classic French Apple Tatin crowned with airy Calvados whipped cream. 



On the menu:

Whole Poultry Fabrication (Poulet Entier)

Deboned & Stuffed Ballotine 

Velouté de Volaille (French Mother Sauce) with Crispy Skin Shards & Tarragon Oil 

Pan-Seared Suprême de Volaille & Herb-Stuffed Ballotine Duo (filled and rolled chicken breast)

Classic French Apple Tatin with Calvados Whipped Cream 


Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Dietary Restrictions: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Please note, our kitchens are not an allergen-free environment.

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