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Taste of Provence

Paris

April 16, 2016
Red mullet brandade and pancetta napoleon, olive cream and basil oil
Provencal-style braised lamb shank, Swiss chard gratin  
Crème brûlée with lavender, almond tile biscuit

Note:
Workshop translated into English.
Uniform included: tea towel and apron.
Applicants must be at least 18 years of age.

This course is now fully booked. Please click on the button below to be added to the waiting list.
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