Come and experience a unique culinary journey at Le Cordon Bleu Paris, Place de la Concorde, where the magic of the seasons meets the art of gastronomy. During this demonstration workshop, a Chef will guide you through the creation of exquisite dishes, such as Octopus with Espelette pepper, ''coco de Paimpol'' beans with seaweed butter, or a Pumpkin & butternut velouté with ginger, cassia bark cappuccino, walnut crumble.
A rare opportunity to uncover the secrets of fine dining in an intimate setting, where you can observe every movement of the Chef, ask questions, and receive expert advice. To top off this experience, a tasting of the prepared dishes awaits you, a true invitation to a sensory journey.
Book now and immerse yourself in the exceptional culinary world of Le Cordon Bleu Paris, Place de la Concorde!
Gnocchi with lemon, ewe’s milk curd, niçoise olives, rocket 1st April, 7 April, 11 April, 17 April, 22 April, 25 April, 2 May, 8 May, 15 May, 20 May, 26 May, 30 May, 2 June, 6 June, 12 June, 17 June
The 64°C egg, white asparagus cream with liquorice 3 April, 8 April, 14 April, 18 April, 24 April, 28 April, 5 May, 12 May, 16 May, 22 May, 27 May, 3 June, 9 June, 13 June, 19 June
Cream of watercress from Île de France, smoked salmon toast finger 4 April, 10 April, 15 April, 21 April, 29 April, 6 May, 13 May, 19 May, 23 May, 29 May, 5 June, 10 June, 16 June, 20 June
