Menu:

Figs with Labneh, Sumac, Pistachio and Extra Virgin Olive Oil Classic Parmesan and Gruyére Cheese Soufflé

Puréed Beetroot with Yoghurt and Za’atar

Ashtanur - Griddle Bread

Roast Almond Hummus with Roasted Carrots, Beetroot, Hazelnuts and Pumpkin Seeds

Sweet Potato Wedges with Cumin, Chilli and Crème Fraiche

Cucumber Radish, Feta, Flat Parsley and Nigella Seeds

Piperonata with Poached Eggs

Soft Goat’s Cheese and Thyme Leaf Tart with Tomato Oil

Spring Green Salad with Pomegranate and Molasses Dressing

Important Points to Remember when Making Choux Pastry

Choux Pastry

Breakfast Gougère with Scrambled Egg and Mushrooms

Choux Puffs with Mimolette

Pommes Dauphine

Chocolate or Coffee Eclairs and variations

Churros (Beignets) with Cinnamon Sugar and Hot Chocolate

JR Chocolate Sauce

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