Le Cordon Bleu Madrid welcomes PDO Azafrán de La Mancha as part of its OffTheMenu programme

Le Cordon Bleu Madrid continues its annual programme of complementary masterclasses. On this occasion, we welcomed Pedro Manuel Pérez Juan from PDO Azafrán de La Mancha, who, together with our Spanish Cuisine Chef Professor David Vela, surprised students and alumni from Le Cordon Bleu.

Students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass in which Pedro explained the origin, uses and applications of saffron. This spice, obtained by roasting its stigmas, has unique characteristics due to its close connection with the natural, human and cultural factors of the La Mancha geographical region.

Attendees learned about the potential sensory effects of saffron in food, how these depend on the variables used in its preparation, and how certain attributes can be highlighted over others by handling the spice under different conditions.

Our Spanish Cuisine Chef Professor, David Vela, surprised everyone with a very original recipe made with saffron, showing how to make the most of this spice and fully bring out its properties.

This interesting masterclass was held within the framework of the cycle of complementary training activities for the Institute´s community OffTheMenu.