During this three-hour cuisine workshop, Le Cordon Bleu Chefs celebrate Creole cuisine. Don't miss the opportunity to discover this richly flavoured cuisine.
On the programme for this Masterclass:
Embark on a journey of sun-drenched flavours, tropical aromas and spices.
West Indian pink sea bream blaff flavoured with kaffir lime & mild spice
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
29 January
Martinican avocado feroce, cucumber rosette, toasted garlic bread
Chicken leg with lime, spicy onions and chilli, yam purée
26 February
Tahitian marinated gilt head sea bream, green papaya with lime
’’Grand-mère’’ style veal cheeks with 5 spices & tamarin, Madras rice
19 March
Tahitian marinated gilt head sea bream, green papaya with lime
’’Grand-mère’’ style veal cheeks with 5 spices & tamarin, Madras rice
23 April
West Indian pink sea bream steak blaff flavoured with kaffir lime & mild spice
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
28 May
Martinican avocado feroce, cucumber rosette, toasted garlic bread
Chicken leg with lime, spicy onions and chilli, yam purée
18 June
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