The workshop begins by watching a demonstration by a Chef Instructor, continues with a tasting and ends with a practical class. You will make one of the dishes demonstrated under the supervision of the Chef. All that remains is for you to dazzle your guests with your culinary prowess.
The Art of Cooking like a Chef Workshop 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 session takes place in a spacious, equipped kitchen to enable you to master classic recipes. Each participant has their own individual work station.
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. After the demonstration, you will make one of the dishes demonstrated.
Under the watchful eye, and with the advice of, the Chef Instructor, you will learn to make the garnishes or sauces that go with the dishes, but also refined starters and desserts which will awaken your taste buds. This cuisine workshop will also enable you to experience life as a real Chef.
At the end of The Art of Cooking like a Chef demonstration, you will be able to taste all the dishes made by the Chef. You can also take your dish home with you to taste with friends and family and astound them with your culinary expertise.
Reviews of this cuisine workshop
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 purée7 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 jus10 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.
Register for this workshop: