Create an exciting menu based on black truffle, including a starter, main course and dessert. After a 4 hour cooking session with a Le Cordon Bleu Chef, tasting takes place by the Seine with a glass of wine.
On the menu:
25 January, 15 February
Risotto style celeriac with black truffle, Granny Smith apple with olive oil
Scallops with black truffle, buttered cabbage with truffle, carbonara sauce
Ice-cream with black truffle, milk foam, pistachio microwave genoise sponge
Cooking class followed by a tasting with a Chef.
“Ode à la truffe” (Ode to the Truffle): a book dedicated to the black diamond. The book recounts the many facets of the truffle through its history, its terroir and recipes especially created by leading Chefs.
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
Apron, tea towel and cooler bag “Le Cordon Bleu” are offered.
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.
Book your seat for this workshop: