Le Cordon Bleu Logo

Pollack with cockles, “coco’’ beans with seaweed butter, ink tuile

Paris - Hôtel de la Marine

Come and enjoy a unique gastronomic experience by learning how to create this refined and flavourful dish.

During this workshop, you will discover the secrets behind preparing the Viennese-style pollack with cockles, “cocos de Paimpol” beans with seaweed butter, ink tuile. You will learn how to balance textures and flavours to enhance each ingredient with finesse.

A moment of sharing and creativity to elevate your cooking to a new level.

Price: 175.00€

Duration: 3 hours

TOP