Le Cordon Bleu London recently spent a weekend in Scotland, hosting four live culinary demonstrations in the stunning surroundings of Edinburgh's Royal Botanic Garden, led by Chef Anthony Boyd.
This special event was designed to offer insight into the school’s French culinary techniques, learning methodology and professional training standards. The Saturday sessions focussed on pâtisserie, whilst the Sunday sessions concentrated on cuisine.
For guests at the pâtisserie demonstrations, Chef Anthony prepared a cocoa and praline choux pastry crown. This dish is an excellent example of some of the classic French pastry techniques that students can master as part of the Diplôme de Patisserie.
On Sunday, our team welcomed guest interested in cuisine, who were treated to a demonstration of Scottish native lobster, spiced cauliflower, shallot and girolle pakoras and sauce Américaine. This recipe incorporated locally sourced lobster and demonstrated techniques which can be learned as part of the Diplôme de Cuisine.
If you’re interested in studying at Le Cordon Bleu, you can browse our programmes and courses or join us at our next open house to get a taste of what it’s like to study with us.
