Thermidor Lobster, Polenta with Lobster Cream

MALAYSIA

Date: 7 February 2026
Duration: 4 hrs
Hours: 9 AM - 1 PM
Registration Deadline: 2 February 2026

Learn the art of preparing Lobster Thermidor, an indulgent French dish where lobster is baked in a creamy wine and mustard sauce, then paired with buttery, smooth polenta enriched with lobster cream. Perfect for seafood lovers who want to master elegant fine dining techniques.

Note:

♦ Sign up for 4 leisure workshops and above will entitle you for 25% on total bill.
♦ 12 seats available per workshop
♦ Certificate of participation will be awarded
♦ Age 17 & above
♦ All equipment and ingredients are provided
♦ First-come-first-serve basis

* Please check with us via WhatsApp at 019-3052586 or email malaysia@cordonbleu.edu for availability and promotions. This offer is not applicable for website sign-ups.

* All Pictures shown are for illustration purpose only

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Thermidor Lobster, Polenta with Lobster Cream

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