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Cuisine Technique: Preparing Braised Halibut


Saturday, September 23, 2017 | 1:00pm to 5:00pm

Learn how to perfectly filet and braise Halibut steak in this very hands on course!

The course will also teach you how to prepare a green asparagus cream sauce to compliment the halibut as well as how to make ratatouille. Under the guidance of our Le Cordon Bleu Ottawa Master Chefs you will create this fresh and fragrant cuisine dish as well as learn how to cook using an abundance of ingredients and techniques. Ratatouille is originally from the Provence region of France and is a mix of tomatoes and seasonal vegetables.

Halibut is part of the flatfish family, it has a firm texture that makes it ideal for searing and simmer braising, it’s mild flavor makes it easy to pair with just about anything.


Observe, take notes, and ask questions as our Le Cordon Bleu world-renowned chefs prepare their special recipe with their master techniques.

Afterwards you can try your hand at creating the recipes with plenty of one-on-one guidance from the chef in our state-of-the art professional cuisine kitchen.

Pro Tip: Bring containers to take your creations home!

Registration closes September 20, 2017

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

Cost: $170 pp + tax

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