The Art of Cooking like a Chef
The workshop begins by watching a demonstration by a Chef Instructor, continues with a tasting and ends with a practical class. You will make one of the dishes demonstrated under the supervision of the Chef. All that remains is for you to dazzle your guests with your culinary prowess.
The Art of Cooking like a Chef Workshop presentation
You will spend time with a top class cuisine Chef in the very heart of Paris, renowned the world over for its gastronomy. The session takes place in a spacious, equipped kitchen to enable you to master classic recipes. Each participant has their own individual work station.
The Art of Cooking like a Chef workshop is open to all. Whether you are a gourmet connoisseur, keen to create delicious homemade dishes for your guests or simply want to learn more about Culinary Art, Le Cordon Bleu cuisine Chef will share their secrets with you.
You will be able to watch a renowned cuisine Chef make French recipes. After the demonstration, you will make one of the dishes demonstrated.
Under the watchful eye, and with the advice of, the Chef Instructor, you will learn to make the garnishes or sauces that go with the dishes, but also refined starters and desserts which will awaken your taste buds. This cuisine workshop will also enable you to experience life as a real Chef.
At the end of The Art of Cooking like a Chef demonstration, you will be able to taste all the dishes made by the Chef. You can also take your dish home with you to taste with friends and family and astound them with your culinary expertise.
The Art of Cooking like a Chef workshop programme
October 14, 2016
Fresh fig carpaccio salad light mascarpone quenelles, smoked duck breast and foie gras
Roast rabbit legs with bacon and coarse grained mustard sauce, Autumn vegetables cooked in a ccotte
French toast with mango and lemon grass, yoghurt with honey
October 29, 2016
Scallops cooked in the shell, pilaf rice with scallop beards and coriander
Duck foie gras ravioli, served with chicken wings in a peppery broth
Chocolate tartlet, praline crisp
November 26, 2016
Fricassée of snails and watercress velouté
Rack of lamb with mustard, Swiss chard and onion compote gratin
Pistachio crème brulée, cocoa florentins
December 16, 2016
Pressed duck foie gras with wild mushrooms, pear chutney with Monbazillac wine
Venison roasted with aromatic garnish, shot glass of white haricot beans with truffles,
Saint-Domingue chocolat sauce
Almond-lime financier, soft chocolate ganache
Translated into English.
Apron, tea towel and cooler bag are offered.
During the day of the short course, you will benefit of 10 % discount at the shop, except on books (-5%).
Register for this workshop:
Price: € 195.00
Duration: 6.5 Hours