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:
- A 30-minute presentation of overseas culinary heritage
- A 2-hour culinary workshop during which you will prepare an original Babette de Rozières recipe.
- A 30-minute gourmet tasting of your creation
Embark on a journey of sun-drenched flavours, tropical aromas and spices.
Recipes
Martinican avocado feroce, cucumber rosette, toasted garlic bread
Tahitian marinated gilt head sea bream, green papaya with lime
2024 : 5 June, 17 July, 28 August
West Indian pink sea bream steak blaff flavoured with kaffir lime & mild spice
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
2024 : 8 May, 19 June, 31 July
Martinican avocado feroce, cucumber rosette, toasted garlic bread
Chicken leg with lime, spicy onions and chilli, yam purée
2024 : 24 April, 22 May, 3 July, 14 August, 11 September
Saffron fricassee of king prawns with Caribbean gnocchi
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
2024 : 17 April, 26 June, 21 August
Lime and traditional colombo curry marinated chicken leg, rice flavoured with cinnamon
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
2024 : 15 May, 10 July, 4 September
Indian massala marinated swordfish blanquette, coconut cream with kaffir lime, Madras rice
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
2024 : 3 April, 29 May, 24 July, 18 September
King prawn and haddock fillet Callaloo with mild spice and lime
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
2024 : 10 April, 12 June, 7 August, 25 September
