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)
13th July 2018 – Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, and Electrolux, a leading global appliance ...
Le Cordon Bleu Sydney alumnus Matthew Puguh Suhadi shares his experience as an internship cook at Noma in Copenhagen, which was recognised as the World's Best ...
Le Cordon Bleu Dusit was pleased to have been a part of Bonjour France 2018, the biggest French Fair in Thailand, at the Central World. This event was organized ...
Le Cordon Bleu São Paulo first Certificate Ceremony took place on Friday, 6th July 2015. The special ceremony was held at the institute where 35 students ...
Le Cordon Bleu Dusit is pleased to announce that it has reached another milestone with its 11th year anniversary on the 7th of July 2018. With respect to the ...
At age six, chef Philippe Brye was already making English cake with his mother. It was just the beginning of a long career surrounded by sweets, which he loves. ...