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The Art of French Cuisine - Burgundy


On the agenda:

20 February, 24 March, 22 April

Cheese choux pastries
Snail and mushroom fricassee with Chablis, watercress, hazelnuts
Braised beef cheek Burgundy style with blackcurrants and coloured carrots

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.

Price: € 250.00

Duration: 6 Hours

Short Courses