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 three. You will learn classic techniques by a Le Cordon Bleu Chef and you'll then step into the practical kitchen to prepare selected menus highlighting the very best of French cuisine. Bon Appétit!
1: Lobster armoricaine, cauliflower gratin and start quing aman
2: Trout angevine, braised lettuce, beurre Nantais and finish quing aman
3: Hanger steak, pomme noisette, sauce Bordelaise and start Catalan crème (degustation canelé)
4: Basquaise chicken, pilaf rice and finish Catalan creme
Observe, take notes, and ask questions as one of our Le Cordon Bleu world-renowned chefs prepares each recipe and shares special tips and techniques.
Follow the chef into one of 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!
Questions? We're happy to help! Email us at Ottawa@cordonbleu.edu