On the agenda of the Art of Cooking like a Chef cuisine demonstration
26 January, 10 February, 23 February
Scallops with yuzu and ginger butter, basmati rice pilaf with lemon grass
Spiced duck foie gras ravioli, chicken broth with ginger, Red Meat radish
10 March, 23 March, 14 April, 27 April, 4 May, 25 May, 1 June, 8 June, 29 June
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.