Demonstration and Workshop - The Art of Cooking like a Chef

Duration: 5:30 hrs

It is in the heart of Paris, a city known worldwide for its gastronomy, that you will have an appointment with a high level chef. The training takes place in a large, fully equipped kitchen and each participant is assigned an individual work surface.

You will have the opportunity to observe a renowned cuisine Chef concocting French recipes. After the demonstration, you will make one of the dishes that the Chef has made during his demonstration.

The Art of Cooking like a Chef workshop is open to everyone. Whether you are a gourmet, want to cook great homemade dishes for your guests or simply want to learn more about the art of cooking, Le Cordon Bleu Chef and his assistants will share their secrets with you.

Under the watchful eye and guidance of the Chef Instructor, you will learn how to prepare garnishes or sauces to match the dishes that arouse the taste buds. This cuisine workshop will also be an opportunity to put yourself in the shoes of a real chef.
At the end of the workshop you will be able to take your dish home and enjoy it with your family and friends and impress them with your cooking prowess.

Apron  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:

2026
15 December
Pearled scallops in chicken broth, foie gras, ginger, Granny Smith apple and mango
Beef fillet roasted with juniper berries, ‘’short’’ jus, wild mushrooms, chervil root purée

2027
9 January, 18 March
Demonstration : Spiced duck foie gras ravioli, chicken broth with ginger, Red Meat radish
Demonstration & Workshop : Braised beef cheek Burgundy style with blackcurrants and carrots with caraway

26 February, 3 April
Demonstration : Fine golden chanterelle mushroom tart, aubergine caviar with curry
Demonstration & Workshop : Roasted yellow chicken with walnut butter, root vegetables and mushrooms, pearled vin jaune jus and cocotte potatoes

14 May
Demonstration : Gilt-head sea bream ceviche, “Leche de Tigre” marinade
Demonstration & Workshop : Golden pan-fried cod, tangy butter with apricot, courgette marmalade with marjoram

18 June
Demonstration : Provence garden tomato salad, raspberry pesto, fougasse with black olives
Demonstration & Workshop : Milk-fed veal rib roast ‘‘en cocotte’’ with lemon verbena and preserved lemon, young broad beans, fondant potatoes with fennel and pearled jus

Note:
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.

Register for this workshop: