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              Introduction to French Regional Cuisines (4 days)


              Monday, March 26, 2018 to Thursday, March 29th, 2018 | 12:00pm to 3:00pm

              France has a reputation as the destination for excellent cuisine for a reason!

              French cooking has evolved over the long history of the country with each region having its own distinct foods and unique ingredients. There are twelve major regions of France when it comes to cuisine and each day of the course you will cover one, including Brittany, Provence, Basque Country and Languedoc-Roussillon. In this course, you will learn how to prepare Lobster à l'Armoricaine, Escabeche with Aioli and Basque chicken.

              Observe, take notes, and ask questions as our Le Cordon Bleu world-renowned chefs prepare their special recipe with their master techniques in our state-of-the art professional kitchens. Here, you can try your hand at creating the recipes with plenty of one-on-one guidance from the chef.

              Pro Tip: Bring containers to take your creations home!

              Registration closes March 23, 2018

              Questions? We're happy to help! Email us at ottawa@cordonbleu.edu

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