Game Meat

Learn to cook wild game meat with our Le Cordon Bleu Chefs!

Game is a leaner meat and lends itself well to slow cooking and seasonal flavours. While game is available year-round in Canada, autumn and into winter is the best time to indulge in fresh and tender, wild-reared meat. In this class, you will learn how to make Salmis of Pheasant. Salmis (pronounced sal-me) is a classical French dish that consists of roasted pheasant in a rich sauce.

Workshop:

Observe, take notes, and ask questions as our Le Cordon Bleu world-renowned chefs prepare their special game meat recipes with their master techniques in our 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 October 18, 2018

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