Special session with an expert in Chinese cuisine and spices.
Yinbai comes to us straight from China, where she was a teacher.
Now living in France, she has a Level 2 certificate in Chinese tea art, as well as a diploma in French cuisine from the École Ducasse. She now aspires to share her passion for cooking.
1. The first part is an introduction to around 40 Chinese spices, presented in the form of samples to smell and explore.
2. The second part is culinary and practical, focusing on a few simple and tasty recipes: a chicken broth flavoured with spices (with vermicelli), eggs with tea and spices, and fish cooked in salt mixed with spices.
3. The workshop ends with a dessert, almond tofu or almond pudding, and its syrup flavoured with dried flowers, accompanied by a tasting of Chinese teas.
Now living in France, she has a Level 2 certificate in Chinese tea art, as well as a diploma in French cuisine from the École Ducasse. She now aspires to share her passion for cooking.
1. The first part is an introduction to around 40 Chinese spices, presented in the form of samples to smell and explore.
2. The second part is culinary and practical, focusing on a few simple and tasty recipes: a chicken broth flavoured with spices (with vermicelli), eggs with tea and spices, and fish cooked in salt mixed with spices.
3. The workshop ends with a dessert, almond tofu or almond pudding, and its syrup flavoured with dried flowers, accompanied by a tasting of Chinese teas.
