{"product_id":"3-21-workshop-classic-french-butchery-and-poultry-techniques-hands-on","title":"3\/21 Workshop: Classic French Butchery and Poultry Techniques (Hands On)","description":"\u003cp dir=\"ltr\"\u003e\u003cb id=\"docs-internal-guid-661f8e5e-7fff-6a2b-e3ae-9b0aac8ca169\"\u003e\u003cspan\u003eSunday, March 21st, 12:00 - 4:00 pm\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eChef Brian Buchna Presents:\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"UTF-8\"\u003eWorkshop: Classic French Butchery and Poultry Techniques (Hands On)\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMaster 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOn the menu:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhole Poultry Fabrication (Poulet Entier)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDeboned \u0026amp; Stuffed Ballotine \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVelouté de Volaille (French Mother Sauce) with Crispy Skin Shards \u0026amp; Tarragon Oil \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePan-Seared Suprême de Volaille \u0026amp; Herb-Stuffed Ballotine Duo (filled and rolled chicken breast)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eClassic French Apple Tatin with Calvados Whipped Cream \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWine and Beer included in class.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10% discount on all regularly priced merchandise during class.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e","brand":"MARCEL'S","offers":[{"title":"Default Title","offer_id":68021822914622,"sku":"P2795S","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3867\/6798\/files\/deboned-stuffed-ballotine-poulet-entier.png?v=1794260723","url":"https:\/\/www.marcelsculinaryexperience.com\/products\/3-21-workshop-classic-french-butchery-and-poultry-techniques-hands-on","provider":"Marcel’s Culinary Experience","version":"1.0","type":"link"}