Activities and events tailor made
Formative, incentive and communication events for private groups and companies.
02 March 2009
André Bonnaure with Gastronomía activa
Gastronomía activa organized for Barcelona Degusta 2009 the Àgora of Taste, “The simple cuisine of Foie gras” in collaboration with the prestigious André Bonnaure.
His show cooking for 250 people was a real magisterial class with a big success, as most of the assistants said who had the opportunity to ask directly Mr. Bonnaure their doubts at the moment of treating this product in their domestic or professional kitchens.
The preparations made were:
FOIE COOKED ENTIRE IN DIP
THE SIMPLEST PREPARATION, DIRECTLY IN THE VACUUM BAG
MICROWAVE COOKING
TERRINE WITH SALT AND SICHUAN PEPPER
FRYING PAN COOKING
TERRINE WITH ASPARAGUS
PLASTIC FILM COOKING
FOIE GRAS TERRINE WITH PIMENTON DE LA VERA
COOKING IN THE OVEN
TERRINE WITH TRUMPETS OF THE DEATH
COOKING ESCALOPS
A perfect way of introducing the keys for its culinary treatment without complexes.
André Bonnaure was born in the mother land of the foie, as it could not be otherwise, and he has worked intensely to adapt the uses and culinary customs of his natal Perigord to the modern contemporary cuisine but without forgetting his roots.
Fruit of this work are the books that he has published: The cuisine rustique du Languedoc (1992), Petit précis of cuisine occitane, El llibre de l'ànec (RBA, 2000) and Foie Gras, (Montagud, 2006) the real Bible on this gastronomic jewel.
Nowadays he is a consultant to hotel and catering business, restoration and manufacturers of products derived from the duck.
Recently he has appeared in the film Mediterranean Diet, by Joaquín Oritrell, playing the role of himself.
André Bonnaure at the stand of Gastronomía activa
> BackHis show cooking for 250 people was a real magisterial class with a big success, as most of the assistants said who had the opportunity to ask directly Mr. Bonnaure their doubts at the moment of treating this product in their domestic or professional kitchens.
The preparations made were:
FOIE COOKED ENTIRE IN DIP
THE SIMPLEST PREPARATION, DIRECTLY IN THE VACUUM BAG
MICROWAVE COOKING
TERRINE WITH SALT AND SICHUAN PEPPER
FRYING PAN COOKING
TERRINE WITH ASPARAGUS
PLASTIC FILM COOKING
FOIE GRAS TERRINE WITH PIMENTON DE LA VERA
COOKING IN THE OVEN
TERRINE WITH TRUMPETS OF THE DEATH
COOKING ESCALOPS
A perfect way of introducing the keys for its culinary treatment without complexes.
André Bonnaure was born in the mother land of the foie, as it could not be otherwise, and he has worked intensely to adapt the uses and culinary customs of his natal Perigord to the modern contemporary cuisine but without forgetting his roots.
Fruit of this work are the books that he has published: The cuisine rustique du Languedoc (1992), Petit précis of cuisine occitane, El llibre de l'ànec (RBA, 2000) and Foie Gras, (Montagud, 2006) the real Bible on this gastronomic jewel.
Nowadays he is a consultant to hotel and catering business, restoration and manufacturers of products derived from the duck.
Recently he has appeared in the film Mediterranean Diet, by Joaquín Oritrell, playing the role of himself.
André Bonnaure at the stand of Gastronomía activa