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Professional Demo: Trésor vanille-fraises


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
  • Embroidered apron
This course is now fully booked. Please click on the button below to be added to the waiting list.