Christmas cooking class in Berlin: EU-Asien Fusion
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For yourself or a team. Also great for corporate events or private groups. Get a non-binding quote.
What to expect
- Festive EU-Asian fusion menu
- Learn refined cooking techniques
- Creative flavors and textures
- Traditional meets modern cuisine
What is included in the class?
- 4-course menu with aperitif
- Shrimp in pumpkin-coconut bisque
- Veal cheeks with asparagus and purée
- Green tea tiramisu cream dessert
What to bring to the class
Teamevents and groups
Location and accessibility
Who is the class suitable for?
This cooking class is great for teams, families or foodies who want to expand their knowledge and skills.
About this class
This course offers a super delicious menu that takes you on a culinary journey and showcases various cooking techniques. Each dish is carefully selected to provide a perfect balance of flavor and texture.
Aperitif: We start with sautéed shrimp in a bisque of Hokkaido pumpkin and coconut milk. The pumpkin brings a sweet, nutty note that perfectly complements the creamy coconut milk and the tender, pan-sautéed shrimp.
Starter: Next, we have Capriccio Maki, lemon-parmesan mousse, chive tamagoyaki, and caper-shoyu. Here, you'll learn how to roll sushi, make a delicate mousse, and perfectly fry the tamagoyaki.
Main: The main course is a showstopper: veal cheeks in red curry broth, served with sous-vide green asparagus and fine cauliflower purée. The veal cheeks are slowly braised to become buttery tender, while the asparagus is cooked sous-vide to retain its freshness. The cauliflower purée is finely blended for a creamy texture.
Dessert: To finish, there's green tea tiramisu cream with bourbon vanilla genoise and pineapple-mint tartare. You'll learn how to prepare the tiramisu cream, bake the genoise airy, and finely dice the tartare.
This menu is a great mix of traditional and modern cuisine, offering you the chance to discover new flavor combinations and techniques. Perfect for anyone who loves to eat well and try new things!
What you’ll do in the class
- After a welcome reception and once all participants arrive, we will introduce ourselves and go through the menu and recipes so we can build…
- We will start with the prep all together, where each team will prepare at least one recipe.
- Then we plate the menu, in normal sequence, where each team responsible will finish and serve their preps for all participants, as done in a…
- During the meals we can delve into the details of the recipes.
Federico Carrasco
I'm Federico Carrasco, an experienced chef from Argentina and based in Berlin since 2007.
