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              Food and Wine Pairing

              Paris

              Learn all about the art of pairing a dish with the right wine during a workshop taught by a professional from the world of wine and a cuisine Chef.

              Food and Wine Pairing Workshop Presentation

              During the workshop, the cuisine Chef will prepare a full menu: starter, main course and dessert in front of you, in the presence of a Sommelier. You will watch the Chef as he prepares the menu and discover the techniques used for pairing the dishes with the right wines.

              The objective of this workshop is to enable you to understand the importance of wine when tasting a dish. You will therefore discover the consequences of your choices in relation to the order in which the wines are served or even their temperature. You will be introduced to the basic key reflexes necessary to be able to choose a wine in line with the meal’s menu.
              Taught in one of the institute’s demonstration rooms, the Food and Wine Pairing Workshop is led by two professionals who give advice and demonstrations to the participants who are seated in front of the Chef’s work surface. The food and wine will be tasted throughout the demonstration.

              You will leave the Food and Wine Pairing Workshop having learnt all about flavour analogy, the different elements to take into account when selecting a wine, the importance of temperature and the order in which the wines should be served.

              On the agenda of the Food and Wine Pairing Workshop

              November 17, 2016
              Mushrooms creamy broth, spicy foie gras ravioli - Saint-Joseph blanc 2015, Cuvée Vania, Domaine Guy Farge
              Roasted venison fillet with Alsace bacon, cocoa pepper sauce and golden pineapples with lime - Châteauneuf du Pape 2013, Château Maucoil
              Brittany shortbread with figs and fromage blanc sorbet - Rasteau 2012, Domaine la Soumade, Frédéric Roméro

              December 8, 2016
              Seared scallops, orange glazed turnips and walnut oil - Saint-Foy Bordeaux blanc 2013, "Cuvée des Demoiselles", Château Hostens-Picant
              Lamb loin chop ‘en surprise’ with black olive, caper and lemon sauce - Saint Emilion Grand Cru 2009, Château Coutet
              Chocolate mousse and pistachio dacquoise - Sauternes 2013, Château Grillon 

              Note:
              Translated into English.
              During the day of the short course, you will benefit of 10 % discount at the shop, except on books (-5%).
              The end time of the course depends on the number of participants.

              Book your seat for the Food and Wine Pairing Workshop:

              Price: € 75.00

              Duration: 2 Hours

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              Food and Wine Pairing Workshop Chefs

              The Food and Wine Pairing Workshop is taught in the school by a Sommelier and a cuisine Chef. You will, therefore, be able to experience a cuisine demonstration by the Chef and then listen to the advice of the Master Sommelier about the pairings between the different dishes on the menu and the wines.

              The story behind food and wine pairing

              Food and wine pairing is continuously evolving. The way in which consumption patterns, modern culinary culture, and vineyards are developing means that new questions are constantly being raised and challenged. Food and wine pairing is, therefore, an ongoing dialogue in relation to the vintages and the vinification methods chosen. Today, a vast amount of information exists on the subject which, once you have learnt the basics, will help you to perfect your skills in this matter which is a Culinary Art in its own right. Le Cordon Bleu Paris Wine and Spirits Initiation lessons are available for all those who would like to awaken their taste buds to enjoying wine, while deepening their knowledge.

              Short Courses

              Paris

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