This course is exclusively about meat, how to select and treat it to grill the perfect steak. We explain maturation (incl. dry age) and show how one can conjure up a real treat from many - often even lesser known - pieces of meat.
The various methods of preparing this meat, combined with a large selection of salt and pepper guarantees a finger-licking experience.
More detailed information about the winter barbecue course can be found in the menu Grill Academy.