DATE: 3pm - 6pm, Saturday 22nd July 2017
LOCATION: Level 2, 52 Cuba Street, Te Aro, Wellington
COURSE INCLUDES: Taste of all dishes presented followed by an indulgent glass of champagne at the end of the evening. You will also take home a recipe book.
To help you beat those winter blues, Le Cordon Bleu Master Chef Thierry Le Baut will present you with three indulgent dishes that you can create at home.
First, we have an indulgent mussel and saffron cream en croute, inspired by the famous black truffle soup en croute. This dish was originally served by Paul Bocuse on 25th February 1975 to the French President Valerie Giscard d’Estain for his admission to the “Chevalier de la legion d’honneur”, the highest order of knights in the French Legion of Honour.
We will also present you with Marmitako, a traditional tuna stew from the fishermen of the Basque coast. The name Marmitako comes from the Basque word “marmita” that translates to “from the pot”. Le Cordon Bleu Master Chef Thierry Le Baut will present a modern twist on the traditional version. We will also serve you a tasting of the classic dish, allowing you to critique the difference…
To finish, Chef Thierry will create an oxtail stew, served with a smoked potato puree and an onion cream. Oxtail dishes can often be difficult to execute correctly. Our Le Cordon Bleu Master Chef will show you how to create a delicious modern stew that is easy to make and even easier to eat.
We invite you to learn and then delight your dinner guests with these awe-inspiring dishes…