Lesson “Soups from Three Continents”

On a cold, chilly day of Odessa’s damp winter, when whatever you wear the sea wind makes its way to your bones, there is nothing better than eating a plate of hot soup. During this lesson, we prepared three of them: clam chowder, bouillabaisse and tom yum. The most famous soups from three continents: America, Europe and Asia. Chef Alexander Stefoglo taught us how to cook soups and paid a lot of attention to how to present them beautifully. During the lesson, our students not only watched what the chef was doing, but also did many processes on their own so that it was easy to repeat them later at home. Sommelier Ksenia Yangulova, Goodwine, proposed two white wines for the lesson to complemented our meal: Pinot G.CH. delle Venezie Essere Cesari and Chardonnay Torrontes Alta Callia. The soups we cooked and the time we spent together warmed us and our souls.

Lesson recipes: 

• Provencal fish soup
• Clam chowder
• Rouille

Photos from the lesson