Elite Chef Series: Nicolas Sale
ICE invites masters of technique and cuisine from Michelin-starred and highly acclaimed restaurants to demonstrate select dishes on campus each month. The Elite Chef series features some of the industry’s most talented chefs, who share the stories behind their approaches and styles in an intimate setting conducive to career-inspiring conversations. On Oct. 15, Chef Nicolas Sale will demonstrate dim sum with duck confit in a chardonnay vinegar broth and sea bream with fennel mousse and shellfish juice with seeds of olive pits.
Tuition - $60
225 Liberty Street
New York, NY 10281
French chef Nicolas Sale has garnered Michelin stars for two of the four venues at the Ritz Paris, where he is executive chef. He’s earned one and two stars at four restaurants throughout France after gaining experience at a roster of prominent restaurants, working with chefs Pierre Gagnaire, Alain Senderens, Philippe Legendre and Marc Marchand. Chef Nicolas will demonstrate his authentic and creative style, sourcing the highest-quality products for contemporary interpretations of French traditions. Chef Sale will demonstrate making: dim sum stuffed with duck confit in a chardonnay vinegar broth; and sea bream with fennel mousse and shellfish juice with seeds of olive pits.