Whole Fish Masterclass 🐟🐠《全魚精緻烹調課》 By Chef Tiff Lo (Jean May)

Dive into the world of whole‑fish cookery with Chef Tiff Lo from Jean May. In this hands‑on class, you’ll learn how to break down a whole fish with confidence, simmer a fragrant French fish stock, and bring out the best of each cut through four distinct cooking styles. From silky carpaccio to olive‑oil confit, aromatic en papillote and crisp deep‑fry, you’ll experience the full spectrum of seafood textures and flavours — all crafted by you.

在這堂實作課上，您將學習如何自信地處理整魚，熬製香氣四溢的法式魚湯，並透過四種不同的烹飪方式，充分展現魚肉各個部位的美味。從絲滑的生魚片到橄欖油浸漬，從香氣四溢的紙包魚到酥脆的油炸，您將體驗到海鮮豐富的口感和風味——所有這一切都由您親手烹製。

📆Class Date 上課時間表：
22/11 (SUN) 10:00-14:00
28/11 (SAT) 09:30-13:30

📝🐟What You'll Make & Learn 課程重點內容：
• How to fillet a whole fish
整條魚的專業起肉與分切技巧
• Make a fish stock from bones the French way
法式魚骨高湯熬製教學
• 4 cooking methods: carpaccio, confit in olive oil, en papillote, deep-fry
四大魚肉烹調手法：薄片魚生、橄欖油油封、紙包烤魚、酥炸
* carpaccio: orange, caper, olive oil, dill
薄片魚生：搭配橙肉、酸豆、特級初榨橄欖油、蒔蘿碎
* confit in olive oil: crushed broccoli, roasted pumpkin
橄欖油油封魚：配花椰菜泥、烤南瓜
* en papillote: potato, fennel, olive
紙包魚：搭配馬鈴薯、茴香、油橄欖
* deep-fry: sauce tartare
酥炸魚：佐塔塔醬
• This is a hands-on class, you will fillet and cook your own fish!
這是一堂實作課程，您將親手分切並烹調屬於自己的整條魚！

🔅Class Fee 學費 $1880 / seat
同學報名可以透過 WhatsApp 或經網站

👩🍳 Chef Tiff Lo – From Jean May to Culinary Workshops
Chef Tiff Lo is the founder and head chef of Jean May, a beloved French bistro in Wan Chai, Hong Kong. Her inspiring journey from investment banking to the culinary world, shaped by her grandmother’s cooking and training under legendary chefs in London. Though Jean May closed its doors earlier this year, Chef Tiff now channels her passion into immersive workshops. Her classes combine professional techniques with her signature philosophy of simplicity and joy.