Our cooking lessons in 2015
Thanks to the kindness of the management of the new Lycée de Junglinster (LLJ = Lënster Lycée Jonglënster) we have the possibility to organize more cooking lessons in 2015.
Mr. Lammar, member of ALIG for several years, is not affected by gluten intolerance but as a professional cook, former restaurateur and teacher at the 2nd chance school, he is interested in all aspects relating to human nutrition. The participation in our practical workshops and conferences allowed him to learn the problem of gluten-free cooking. Today he is able to understand the grievances of a person affected by this intolerance. He offered us his services to prepare a gluten-free gourmet menu with interested members.
We are pleased to offer you two dates:
Proposals for 17.01.2015 from 9.30 a.m. to 15.30 p.m.
Amuse bouche :
Salmon and spinach pie
Roquefort mousse profiteroles
Entrance :
Cod in crust
Main course :
Crispy veal medallions
Dessert:
Chocolate fondant and Fontainebleau
Proposals for 07.03.2015 from 9.30 a.m. to 15.30 p.m.
Amuse bouche :
Mini Shrimp Cakes
Tomato roll
Entrance :
Cod in crust
Main course :
Beef wellington filet
Dessert:
Chocolate fondant and Fontainebleau
The participation fee is 35.- €
The number of participants is limited to 12 people. We would like to inform you that only the gluten-free diet is followed in this cooking class. Thanks for your understanding.
If you are interested in one of these cooking lessons, please register by email as soon as possible. contact@alig.lu specifying the date that would suit you. As soon as you have received the confirmation of participation you are invited to transfer the costs of 35.- € to our account
BILLLULL LU95 0022 1258 0095 6900 with the mention: LLJ cooking class.
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Interested parties can already rate on Wednesday, March 25, 2015 in their diary for our next cooking class at the Lycée de Bonnevoie from 17.00 p.m. - 21.00 p.m.
This course will be led by Stéphanie DUPONT, a young French cook, with whom gluten intolerance was revealed during her training at the Lycée hôtelier.
You will receive more details on this course at the start of the year.
cordially
The ALIG Board of Directors
