During this workshop, you will learn, cook and eat with a Le Cordon Bleu master cuisine chef.
The Menu:
Fish Meunière, Grenobloise sauce with green beans, almonds and turn boiled potatoes.
Side salad created by the chef.
One glass Sauvignon Blanc.
Dessert provided by a Le Cordon bleu patisserie chef.
Time:
10:15 am - Welcome
10:30 am - Workshop starts
12:00 am - Lunch is served
1:30 pm - Workshop finishes
Date: Saturday 4th September 2021
Location: Level 2, 52 Cuba Street, Te Aro, Wellington
Course Details: During the workshop, you will learn the following skills:
- Cooking fish
- Grenobloise sauce
- Plating
Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day. Lunch made by you accompanied with a side salad, matched wine and dessert.
Contact Details: +64 4 472 9800 | nz@cordonbleu.edu
All bookings are subject to the following terms and conditions