Demonstration - The Art of Cooking like a Chef
On the agenda of the Art of Cooking like a Chef cuisine demonstration
March 31, April 14, May 19 and June 17, 2017
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
July 21, August 25 and September 15, 2017
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
October 20 and November 24, 2017
Scallops with yuzu and ginger butter, basmati rice pilaf with lemon grass
Spiced duck foie gras ravioli, chicken broth with ginger, Red Meat radish
December 7, 2017
Warm foie gras with Szechuan pepper, pan-fried yellow mango with lime
Venison noisettes roasted with juniper berries, red kuri pumkpin purée with ginger, poivrade sauce with cocoa
All short courses are taught in French and translated into English.
Apron, tea towel and cooler bag 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: € 50.00
Duration: 3 Hours