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TECHNIQUES DE BASE : DÉCOUPES ET CUISSONS DES LÉGUMES Taille:Mardi 29 septembre 2026 17:00 3h00 Montréal Français Chef Maison $129.00 peler fruits et légumes et peler fruits et légumes et parer les viandes making it a safe choice for cooking you make a three course menu while practicing some of the essentials that all good cooks should know This is a practice oriented class which ends in a meal and two glasses of wine
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TECHNIQUES DE BASE : DÉCOUPES ET CUISSONS DES LÉGUMES Taille:Mardi 29 septembre 2026 17:00/3h00/Montréal/Français/Chef Maison/$129.00 peler fruits et légumes et
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