Hours: 2:15 pm - 7:45 pm
Creole cuisine is rich in its crossbreeding resulting from the history of the explorers who followed one another in the discovery of new territories.
It is essentially composed of local products with influences or know-how from other horizons.
A sun-drenched cuisine, rich in fish, seafood, vegetables and tropical fruits that we must discover.
Chillies and spices also decorate the West Indian cuisine for the pleasure of the senses with the discovery of flavors with notes of curry, colombo, bois d'inde, roucou, ginger... The production of sugar comes from the sugar cane which is also used in the manufacture of Rum and Punch Planteur.
Embark on a journey to discover the rich and varied flavors of Creole cuisine.
Apron, tea towel and cooler bag “Le Cordon Bleu” are offered. A participation certificate will be given by the Chef at the end of the workshop.
On the menu
23 April :
Prawn & cuttlefish fritters and Planter’s punch
Chicken coconut curry, basmati rice with coriander, red ‘spring’ onions
Banana flambéed with aged rum, mango-passionfruit sorbet
18 September :
Prawn & cuttlefish fritters + Planter’s punch
Vanilla & sweet West Indian pepper marinated octopus salad, tomato ragout, breadfruit
West Indian coconut and lime flan
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
The end time of the course depends on the number of participants.