On the agenda of the Art of Cooking like a Chef cuisine demonstration
Green asparagus, potato gnocchi, oven-dried tomatoes, fried black olives
Veal rib roast ‘’en cocotte’’ with verbena and preserved lemon, young fava beans, fondant potatoes with fennel
13 July, 28 July, 11 August, 31 August, 8 September, 28 September
Pineapple and green zebra tomatoes, creamy burrata, basil, olive oil, pomegranate red pesto
Roasted rack of lamb with a parsley crust, pearled jus with rosemary, summer vegetable tian
All demonstrations are taught in French and translated into English by a translator.
During the day of the demonstration, 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 demonstration depends on the number of participants.