Lesson 18: Trésor vanille-fraises (Almond dacquoise cake with strawberry mousse and vanilla chibouste); Douceur chocolat (Hazelnut dacquoise with chocolate Chantilly 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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