Brazilian native honey and haute cuisine

This course aims to introduce an overview of Brazilian honey. Honey with unique characteristics and surprising softness, only found in authentic gourmet products. We know the prestige and that it can gain space in the current gastronomy.

We understand that honey is not the main star of any dish, but like several condiments such as pepper, salt, herbs and others, it has a fundamental presence in the composition and harmony of great recipes, including savory.

Some contents to be covered in the course:

What are stingless bees or native Brazilian bees; The culture of sugar in Brazil; The fermentation of native melons, the success for so many flavors and aromas; The terroir melons and Brazil; The use of native melons in cooking and gastronomy; The connection between artisanal products and small producers. Example of olive oils, cocoa, coffees; The rescue of real food and the appreciation of artisans. Myths and truths about organic certificates; Tasting of 8 very different types of native melons from the most acidic and fermented to the sweetest; Special dish and dessert with honey from native bees and welcome drink with honey from native bees.

Course Information:

• Duration: 3 hours
• Teaching method: 100% demonstrative.
• Maximum of 10 students per course.

Includes:

• Le Cordon Bleu apron
• Dishcloth
• Bibico
• Ingredients
• Handout with Recipes
• Certificate of participation