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Date(s) - 14/02/2024
9:00 am - 2:00 pm


The Alliance Française de Pune in partnership with the AISSMS College of Hotel Management & Catering Technology is organizing a French cooking workshop on Wednesday, 14th Feb. 2024.

Timings : 9.00 am to 2.00 pm.

This workshop will be followed by a lunch (inclusive of wine & cheese).

Tariffs: 1200 INR/- {inclusive of  GST + the cooking workshop + lunch (wine & cheese)}

Event details:

  • On the day of the event the participants will report to the college (AISSMS) at 8.30. They will make 5 dishes in all as per the menu mentioned below. We will do a detailed briefing for half an hour.
  •  The cooking will be from 9.00 a.m. to 12.30 p.m. 2 participants will work on each kitchen table and will cook 2 portions. They will be assisted by one of our students.
  • Once they finish cooking, they will go to our restaurant set up for a French dining experience.
  • The student assigned to them will serve them the meal they have cooked course wise.
  • Along with the dishes they have cooked , we will serve one glass of wine (rose / white) with the appetizer and one glass of red wine with the main course. The other accompaniments on the table will be an assorted bread basket (freshly baked in college) and a cheese platter.
  • The participants will have to carry the following with them:
    1. Gas Lighter
    2. Knife
    3. Peeler
    4. 2 Dusters
    5. Apron

One line description of the dishes that will be prepared by the participants will be as follows:

  1. Quiche Lorraine is a savoury French tart combining a buttery crust with a rich filling of eggs, cream, and smoked bacon. It is celebrated for its smooth texture and delightful blend of flavours.
  2. Soup de l’Oignon is a classic French onion soup, known for its deeply caramelized onions, rich chicken broth, and a gratinated cheese topping, offering a perfect harmony of sweetness and savoury depth.
  3. Poulet Sauté Bourguignon: A robust dish featuring chicken sautéed with bacon, mushrooms, and onions, simmered in a rich, red wine sauce, embodying the hearty and aromatic essence of Burgundy cuisine.
  4. Salad Niçoise: Originating from Nice, this vibrant salad artfully combines fresh greens, tomatoes, olives, tuna, and hard-boiled eggs, dressed in a light vinaigrette, showcasing the fresh, Mediterranean flavours.
  5. Crêpe Suzette: A sophisticated French dessert where thin crêpes are bathed in a zesty orange butter sauce and flambéed with Grand Marnier, offering a delightful play of citrus and caramelized flavours

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