Christmas is the biggest food event of the year, and we've designed a showstopping menu of dishes to help you impress your guests throughout the festivities. Be guided through your Christmas Essentials by our Le Cordon Bleu Master Chefs as you take on Cuisine, Pastry and Boulangerie in this 5 day course.
Day-by-day breakdown of Christmas Essentials:
Day One
- Twice baked goat cheese souffle
- Seabass en croûte, winter salad, horseradish, lemon and dill dressing
Day Two
- Pan fried quail salad, roots vegetable remoulade, jus
- Open lobster lasagne, sauce Champagne
Day Three
- Seared scallops, chicory, orange and ginger beurre blanc
- Roasted duck breast, potato Fondant, red wine, olives
Day Four
- Mandarin and chestnut roulade (Bouch de Noel)
Day Five
- 8 cinnamon pastries (pain chocolate shape)
- 12 seeded crackers
- 1 rye Tourte
By the end of this course students will be able to:
Day One
- Make a savoury souffle mixture, mould and bake
- Prepare and fillet a seabass
- Make crepes
- Assemble with puff pastry and bake
Day Two
- Prepare, debone and pan fry quail
- Cut various roots vegetable in julienne
- Make a jus
- Poach and prepare a live lobster
- Make pasta dough and roll
- Make a sauce
Day Three
- Prepare live scallops
- Prepare and pan fry chicory
- Make a beurre blanc
- Prepare and roast duck breast
- Make potato fondant
- Make a red wine sauce
Day Four
- Prepare and bake a roulade sponge
- Make and apply a chestnut cream filling
- Prepare and use a mandarin crème mousseline
- Prepare and apply fruit gel coating
- Make and use cocoa nib tuile
- Prepare simple chocolate decorations
Day Five
- Understand how to use fresh yeast in the production of laminated and enriched doughs
- Understand how to use the straight dough mixing method
- Apply lamination techniques to yeasted doughs
- Roll, cut and apply the appropriate advanced shaping techniques to create a professional standard Christmas product
- Apply the appropriate chilling, proving and baking steps to a laminated product
Who can join this course?
No prior knowledge is required for this course, which is suitable for both novices and cooks with some experience. All of the food created during the day is yours to take home with you.
Maximum of 16 participants working at their own station.
Class structure
Your day will be a mixture of in-kitchen demonstrations performed by the chef who is running the session and hands-on practical cookery, where you are guided by the expert teaching chef. The exact format will vary from class to class depending on the style of cuisine and length of the course.
Included in the price:
- 5 day group practical lesson
- Recipe booklet
- Apron
- Tea towel
- All ingredients
- All cooking equipment and teaching resources are provided in our kitchen for use on the day.
What you need to bring:
- Sensible, flat-soled shoes. Open toes are not advised
- Tupperware to transport your products home
