Le Cordon Bleu Logo

Mastering chicken

New zealand

During this workshop, Le Cordon Bleu Master chef will demonstrate and guide you through the preparation and cooking of five international Chicken recipes.

Chicken Recipes:

Avgolemono soup 
Chicken liver mousse with cherry jelly
Crispy chive mousseline sandwich
Chivry supreme chicken breast with Tarragon sauce
Chicken Osso bucco  with gremolata, soft polenta

Date: Saturday 17th June 2023

Time: 9 am – 4 pm (light lunch is included)

Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Course Details: During the workshop, you will learn the following skills:

Deboning Chicken 
Broth thicken with eggs
Charcuteries: Chicken liver mousse
2 Mousseline recipes 
Poaching and braising chicken

Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day. Light lunch is included.

Contact Details: +64 4 472 9800 | nz@cordonbleu.edu

All bookings are subject to the following terms and conditions

Sorry. The information is not available at the moment.

Short Courses

New Zealand