Special Demonstration - French Cuisine In collaboration with TOKYO GAS
Le Cordon Bleu Japan Exective Chef is presenting two of the Sabrina menus which were scheduled and cancelled due to the State of Emergency in Japan. After the demonstration, you will enjoy the tasting of one of the two demonstrated dishes and also the Chef's special petit dessert!
Special Demonstration - French Cuisine in collaboration with TOKYO GAS
【Date】 Saturday, Nov. 28th, 2020 14:00~17:00 (English/Japanese)FULL Saturday, Dec. 19th, 2020 14:00~17:00 (English/Japanese)CANCELLED 【Venue】CHU-BO! YOKOHAMA(Kannai build. 1F, 1-2-1, Hagoromo-cho, Naka-ku, Yokohama-shi) 【Access】 JR Keihin Tohoku・Negishi Line "Kannai Station", 1 minute away on foot Google Map 【Participation Fee】 8,000JPY(tax included) 【Course Content】 Chef Gilles Company's cuisine demonstration, 2 menus
Grilled scallops, creamy potatoes with green nori, spring vegetables and spinach coulis Cooking technic of scallops, creamy potato puree with green nori and green sauce of spinach; there are a lot to learn from this plate! You will be surprised also to see the elegant decoration with various colors!
Roasted beef fillet, chorizo, black olive crust, eggplant and Bayaldi Beef fillet will be roasted with chopped chorizo and black olive crust, and presented with Bayaldi of eggplant, zucchini and tomato. A slight bitterness of the rich sauce will add an character to the dish, which bring you the aroma of South France. *The tasting plate will not be served for this menu.
【Remarks】 * Please kindly note that this class may be cancelled if the number of the participants does not reach the required number. * We are taking all the possible measures to prevent infection of Covid-19. While your attendance, we would like to kindly ask you to understand and follow its measure and our guidance. * 7 years old and under are not allowed to participate.
【Guidelines of the day】 ・ Please register 10 minutes before the class. ・ Things to bring: materials for note taking, camera (video nor vice recording allowed)
Founded by Joseph FAVRE (1849-1903) in 1883, the Académie Culinaire de France is the oldest Cuisine and Pastry Chefs association in the world. It organizes and ...
Le Cordon Bleu Ateneo de Manila held the first day of classes for the pioneer batch of its Diplome de Cuisine (Cuisine Diploma) program last January 8, 2020, in ...
Le Cordon Bleu Sydney patisserie students shone at a recent industry event, raising $2,000 for bushfire relief with the sale of their chocolate showpiece, ...
Author and organizer of workshops on food and wine, Demet Güzey attended the HEG programme in 2014. She tells us how HEG sowed seeds of change in her life.
On 20th February Le Cordon Bleu London were joined by alumna Anna Krasovskaia for a pâtisserie demonstration. Anna is an internationally renowned pastry chef, ...
On 2nd March, Le Cordon Bleu London will be joined by acclaimed Irish chef, Jp McMahon for a special guest chef talk and demonstration to celebrate his new ...
According to the coronavirus outbreak in many countries, Le Cordon Bleu Dusit Culinary School concerns about this situation and would like to be a part to help ...