Professional Demonstrations - Dacquoise aux pistaches
Lesson 9: Dacquoise aux pistaches, granité aux griottes, jus de fraises des bois (Nut cake with pistachio); Chaud-froid au chocolat, crème glacée au caramel (Chocolate chaud-froid, caramel ice-cream)
An exciting new offering for all Culinary enthusiasts, join the Le Cordon Bleu Diploma students in one of the "Professional Demonstrations" meet the famed Le Cordon Bleu Chef's, see the techniques, and observe the finer skills that the Chefs are famous for. You’ll be experiencing a real Le Cordon Bleu classroom and sitting-in amongst our students.
Short course booklet
Note book & pencil
Bottle of water
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