In this immersive cooking class, you'll embark on a culinary journey as you learn the secrets of preparing this exquisite seafood dish.
DurationDiscover the art of creating Slipper Lobster Parisienne in the heart of Kuala Lumpur, Malaysia, at Cuisine Boleh Cooking Studio by the renowned Chef Jean.
In this immersive cooking class, you'll embark on a culinary journey as you learn the secrets of preparing this exquisite seafood dish.
Chef Jean will guide you through each step, from selecting the freshest slipper lobsters to mastering the delicate flavors of the Parisienne sauce.
With hands-on experience and expert insights, you'll gain the skills and confidence to recreate this gourmet delight in your own kitchen.
Don't miss this opportunity to indulge in the flavors of French cuisine and elevate your culinary prowess at Cuisine Boleh Cooking Studio.
Chef Jean graduated from Université Toulouse le Mirail and have years of experience in teaching culinary to students varying from primary school age to higher education in forms of physical classes and online classes (Cuisine Boleh).
Other than teaching, Chef Jean provides his expertise in private dining under his company Dalí.
Learn to cook easily and quickly to create Pan Fried Filet O Fish With Lemon Butter Sauce Recipe with MasterChef Sabri Hassan. Learn tips and secrets to make your Pan Fried Filet O Fish With Lemon Butter Sauce Recipe more delicious and 5-star hotel worthy. All presented in video display.
Under the guidance of expert chefs, you'll learn the secrets to achieving perfectly crispy fish and golden fries, as well as crafting a delectable tartar sauce to elevate your meal.
This is a specially designed course to educate beginner cooks on the basics of cooking everyday meals for the family.
Mee Seafood at Academy Chef Amer in Klang, Malaysia, is a culinary destination specializing in seafood cuisine.
In this immersive culinary experience, you'll dive into the world of seafood risotto, a delectable Italian dish loved for its rich flavors and creamy texture.
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