Aperitif Workshop - Mallory Gabsi

In this Storyple, the little cooking genius Mallory "Malou" Gabsi invites you, in all simplicity, into his kitchen to teach you how to make your aperitif an explosion of flavours that will put everyone in agreement and in a good mood for the rest of the meal!

In this Storyple, the little kitchen genius Mallory "Malou" Gabsi invites you, in all simplicity, into his kitchen to teach you how to make...

Created by - Mallory Gabsi Last Updated - 14 Dec, 2020

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French

305,00€ OR 101,67€ X 3

Aperitif Workshop - Mallory Gabsi

In this Storyple, the little cooking genius Mallory "Malou" Gabsi invites you, in all simplicity, into his kitchen to teach you how to make your aperitif an explosion of flavours that will put everyone in agreement and in a good mood for the rest of the meal!

Description

Content

Welcome

Scallops & oysters au gratin, dill, mushroom (cooked 'au gratin')

Aperitif Workshop - Mallory Gabsi

In this Storyple, the little cooking genius Mallory "Malou" Gabsi invites you, in all simplicity, into his kitchen to teach you how to make your aperitif an explosion of flavours that will put everyone in agreement and in a good mood for the rest of the meal!

Aperitif Workshop - Mallory Gabsi

Description

Content

Welcome

Scallops & oysters au gratin, dill, mushroom (cooked 'au gratin')

Raw scallops, lemon thyme, French celery, yoghurt, lemon caviar (raw cooking)

Beef, sweet green pepper, shredded cheese, ras el hanout, cumin, coriander curd

Beef Tataki, Asian

Omelette tortilla, Comté cheese, spinach, garlic, fresh sage

Quail egg, angel hair, anchovy, runny yolk

Zucchini au gratin with Parmesan cheese, fennel seeds, flowing heart Parmesan cheese cream

Parmesan "nest" tile, leek fondue with cream (pepper), check the seasoning !

3 parmesan sauces

scallops steamed, seaweed butter, leek siphon, lime zest

Beef roll, stracciatella, basil, sundried tomatoes, smoked fleur de sel

Fried quail egg with parsley sauce

Conclusion

Trainer Profile

Related Courses

Become the best with Cédric Doumbé

Star Ball by Sean Garnier

Salmon à la Perfection - Yves Mattagne

Wolf's bar

Sophro-ASMR - Florian Boullot

Master Photographer - David Olkarny

Aperitif Workshop - Mallory Gabsi

In this Storyple, the little cooking genius Mallory "Malou" Gabsi invites you, in all simplicity, into his kitchen to teach you how to make your aperitif an explosion of flavours that will put everyone in agreement and in a good mood for the rest of the meal!

Aperitif Workshop - Mallory Gabsi

Description

Content

Introduction

Welcome

Scallops & oysters au gratin, dill, mushroom (cooked 'au gratin')

Scallops & oysters au gratin, dill, mushroom (cooked 'au gratin')

Raw scallops, lemon thyme, French celery, yoghurt, lemon caviar (raw cooking)

Raw scallops, lemon thyme, French celery, yoghurt, lemon caviar (raw cooking)

Beef, sweet green pepper, shredded cheese, ras el hanout, cumin, coriander curd

Beef, sweet green pepper, shredded cheese, ras el hanout, cumin, coriander curd

Beef Tataki, Asian

Beef Tataki, Asian

Omelette tortilla, Comté cheese, spinach, garlic, fresh sage

Omelette tortilla, Comté cheese, spinach, garlic, fresh sage

Quail egg, angel hair, anchovy, runny yolk

Quail egg, angel hair, anchovy, runny yolk

Zucchini au gratin with Parmesan cheese, fennel seeds, flowing heart Parmesan cheese cream

Zucchini au gratin with Parmesan cheese, fennel seeds, flowing heart Parmesan cheese cream

Parmesan "nest" tile, leek fondue with cream (pepper), check the seasoning !

Parmesan "nest" tile, leek fondue with cream (pepper), check the seasoning !

3 parmesan sauces

3 parmesan sauces

scallops steamed, seaweed butter, leek siphon, lime zest

scallops steamed, seaweed butter, leek siphon, lime zest

Beef roll, stracciatella, basil, sundried tomatoes, smoked fleur de sel

Beef roll, stracciatella, basil, sundried tomatoes, smoked fleur de sel

Fried quail egg with parsley sauce

Fried quail egg with parsley sauce

Conclusion

Conclusion

Trainer Profile

Related Courses

Become the best with Cédric Doumbé

Star Ball by Sean Garnier

Salmon à la Perfection - Yves Mattagne

Wolf's bar

Sophro-ASMR - Florian Boullot

Master Photographer - David Olkarny

Aperitif Workshop - Mallory Gabsi

Welcome

Scallops & oysters au gratin, dill, mushroom (cooked 'au gratin')

Raw scallops, lemon thyme, French celery, yoghurt, lemon caviar (raw cooking)

Beef, sweet green pepper, shredded cheese, ras el hanout, cumin, coriander curd

Beef Tataki, Asian

Omelette tortilla, Comté cheese, spinach, garlic, fresh sage

Quail egg, angel hair, anchovy, runny yolk

Zucchini au gratin with Parmesan cheese, fennel seeds, flowing heart Parmesan cheese cream

Parmesan "nest" tile, leek fondue with cream (pepper), check the seasoning !

3 parmesan sauces

scallops steamed, seaweed butter, leek siphon, lime zest

Beef roll, stracciatella, basil, sundried tomatoes, smoked fleur de sel

Fried quail egg with parsley sauce

Conclusion