Classic cold appetizers for buffets
02 December 2014 (Tue)
Classic cold appetizers for buffets: Baden-Baden saddle of venison, salmon Bellevue, goose liver mousse, meat pie.
In addition to enjoying outstanding cuisine, Traube Tonbach guests can also perfect their own cooking skills. With years of experience in sophisticated cooking seminars, the Traube Tonbach cookery school has become an institution for ambitious amateur cooks. Under the direction of head chef Henry Oskar Fried, you work on a culinary theme and prepare a four-course meal in our professional high-tech kitchen. The participants will learn and try out the techniques, tricks and standard recipes used in “grande cuisine”. When the cooking is done, you can enjoy the fruits of your labour in a delicious group lunch. Sommelier Stéphane Gass chooses the perfect wine to complement each course. Each class starts at 10.00 a.m. We also have a new way for guests to try our cookery school. You can learn how to master a particularly challenging dish – like a Black Forest torte – in our three-hour mini-courses.
Prices are per person and per course: 190,00. Price includes dishes, aperitif, beverages, writing tools, course materials with recipes and a small gift.
Also as part of the accommodation arrangement "time for cooking and enjoying" bookable.
The courses can only be offered to groups of six people or more. For a group of eight or more, we are happy to arrange a course on the themes and dates you wish. We charge an extra €40 for day classes and €15 for three-hour classes for participants not staying at the hotel. If you cancel a reservation at short notice (fewer than 14 days before the course is scheduled to begin), we are forced to send out a cancellation bill (80% of the contractually agreed price for participation at the Traube Tonbach Cookery School) unless we are able to fill the place in the course for the period in question. This also applies if you change your booking to a later time and subsequently cancel.
Registrations are made through our reservation department at +49 7442 492 665 or per email at firstname.lastname@example.org.