During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.
From testing new product combinations, exploring different cooking techniques and proposing original food plating, they create concepts that helps them explore and develop their creative and innovative side.
Let's have a look at their adapted creations of the traditional “Old-fashioned poultry fricassee”.
The list of ingredients
They have to use the below mandatory ingredients:
- Chicken leg
- Poultry stock
- Cream 35%
- Mustard seeds
And can choose to also incorporate the below optional ingredients:
The final plating of their culinary creation
A special thanks to our Senior Lecturer in Culinary Arts: Cyrille Lecossois.