The Art of Cooking like a Chef demonstration presentation
You will spend time with a top class cuisine Chef in the very heart of Paris, renowned the world over for its gastronomy.
The Art of Cooking like a Chef workshop is open to all. Whether you are a gourmet connoisseur, keen to create delicious homemade dishes for your guests or simply want to learn more about Culinary Art, Le Cordon Bleu cuisine Chef will share their secrets with you.
You will be able to watch a renowned cuisine Chef make French recipes.
On the menu:
11 January, 24 January, 8 February, 29 February, 6 March, 13 March, 21 March
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
7 April, 25 April, 5 May, 20 May, 4 June, 26 June
Green asparagus, potato gnocchi, oven-dried tomatoes, fried black olives
“Clos du Roy” free range chicken fricassee with lemon verbena and preserved lemon, young broad beans, fondant potatoes with fennel, pearled jus
10 July, 22 July, 4 August, 29 August, 12 September, 26 September
Garden pineapple tomato, burrata with pomegranate & raspberry pesto, smoked octopus
Roasted rack of lamb with a parsley crust, pearled jus, courgette marmalade cooked with curry, fresh almonds and mint
10 October, 29 October, 7 November, 28 November, 5 December
The perfect egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, Parmesan Reggiano cream
Scallops with yuzu and ginger butter, basmati rice pilaf with lemon grass
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.