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)
In 2007, at 18 years of age, Columbian Juan Arbelaez arrived in France with his sights firmly set on making his mark in the world of cuisine. His talent and ...
Guillaume Siegler spent many years working in gastronomic restaurants before moving to Japan, where he entered into a partnership to open a restaurant. He went ...
Five top chefs from China hosted a culinary demonstration at Le Cordon Bleu in London on 29th January 2018. The demonstration was a fusion of both Asian and ...
Le Cordon Bleu is a partner of the OLIO NUOVO DAYS event, which will take place in more than 20 restaurants and fine food stores in Paris from 16 to 20 January ...
The esteemed Culinary Arts Director and Master Pâtissier will be in residence at Siddhartha Lounge by Buddha-Bar for four days only from 13th to 16th February ...
January 2018, Paris - Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its ...
This month 231 Le Cordon Bleu Paris institute students took part in the first career day of 2018, organized at the school.
9 companies were present: chefs, ...
Daishichi Sake Brewery Co. Ltd. is delighted to announce that it will hold a joint seminar on Sake-Food pairing with Le Cordon Bleu on February 1st in Paris, at ...
Why Wine Studies Course? Meet Le Cordon Bleu Dusit Academic Manager, Christophe Mercier, an expert in matters of taste who has been joining Le Cordon Bleu Dusit ...