Date: 2026/9/12
Duration: 4 hrs
Time: 9 AM - 1 PM
Registration Deadline: 2026/8/25

This workshop showcases the harmony of refined French technique and comforting flavors. Students will create a crisp, airy Vol-au-vent, filled with the richly layered Ratatouille simmered with fresh seasonal vegetables, and topped with a delicately cooked Poached Egg. The course highlights essential skills: achieving perfect puff pastry lift, developing depth through slow-cooked Provençal flavors, and mastering poached egg precision. A beautifully balanced French dish, crafted from three timeless culinary techniques.

Notes & Important Information:

♦ After completing your registration for a short course, you will receive an automatic confirmation email.
♦ Each short course is limited to 16 participants.
♦ Upon completion of the class, students will receive a Le Cordon Bleu Short Course Certificate of Participation.
♦ This course is open to participants aged 18 and above only.
♦ All professional tools and equipment required for the class are provided during the course.
♦ Course seats will be reserved on a first-come, first-served basis upon successful registration and payment.

* The pictures on the website are for reference.

Harvest Provence Cuisine Workshop

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Harvest Provence Cuisine Workshop

Harvest Provence Cuisine Workshop