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)
As Filipino cuisine continues to gain stronger recognition on the global culinary stage, Le Cordon Bleu Ateneo mounted From Plates to Pages: A Gastronomic ...
Our "Sakes and Desserts" #FueraDeCarta event took us on a sensory journey through the aromas and flavors of Japan. Together with Noelia Tomoshige, creator of ...
For years, Adelaide has quietly earned a reputation among chefs, restaurateurs and food lovers as one of Australia's most exciting culinary destinations. Locals ...
Hospitality today is no longer just about running hotels or managing guest experiences. It is a dynamic, global industry driven by leadership, innovation, ...
Truffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just ...
For Jun Hwang, hospitality began with something simple – a fried egg. At just seven, Jun was asked by his mother to cook for a hungry guest visiting their home. ...
We welcomed part of the Club de Rugby Liceo Francés team to the kitchens of Le Cordon Bleu Madrid, where they took part in a very special “training session” ...
Le Cordon Bleu Paris and ESSEC Business School brought their students together for a workshop dedicated to “Gastronomic Nomadism”.
Over two days, participants ...