The Art of French Cuisine: Burgundy
Burgundy is home to a variety of specialities which deserve to be shared and tasted.
This six hour culinary workshop takes place in Le Cordon Bleu Paris institute’s brand new premises.
A three-course menu will introduce you to the myriad flavours of Burgundy. A Chef Instructor will be there, step-by-step, ensuring that Burgundy cuisine holds no more secrets for you. The Chef will help you to master all the techniques which will enable you to make the recipes at home.
The workshop ends with a tasting of your dishes, accompanied by a wine which is in perfect harmony with the menu, in the company of the other participants.
The Chefs who run the Art of French Cuisine - Burgundy workshop are experienced and dynamic. A number of them have worked in Michelin-starred restaurants.
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.