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              Demonstration - The Art of Cooking like a Chef


              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.

              Price: € 50.00

              Duration: 3 Hours

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              Course: Demonstration - The Art of Cooking like a Chef

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