Food and Wine Pairing
Learn all about the art of pairing a dish with the right wine during a workshop taught by a professional from the world of wine and a cuisine Chef.
Food and Wine Pairing Workshop Presentation
During the workshop, the cuisine Chef will prepare two courrses in front of you, in the presence of a Sommelier. You will watch the Chef as he prepares the menu and discover the techniques used for pairing the dishes with the right wines.
The objective of this workshop is to enable you to understand the importance of wine when tasting a dish. You will therefore discover the consequences of your choices in relation to the order in which the wines are served or even their temperature. You will be introduced to the basic key reflexes necessary to be able to choose a wine in line with the meal.
Taught in one of the institute’s demonstration rooms, the Food and Wine Pairing Workshop is led by two professionals who give advice and demonstrations to the participants who are seated in front of the Chef’s work surface. The food and wine will be tasted throughout the demonstration.
You will leave the Food and Wine Pairing Workshop having learnt all about flavour analogy, the different elements to take into account when selecting a wine, the importance of temperature and the order in which the wines should be served.
On the agenda:
October 26 and November 16, 2017
Burgundy choux pastries with cheese
Gaillac pétillant Mauzac nature 2015 de Robert Plageollesv
Scallops with yuzu and ginger butter, basmati rice pilaf with lemon grass
Riesling Grand Cru « Kessler » 2011, Domaine Schlumberger
Spicy duck foie gras ravioli, creamy mushroom broth with celery leaves
Patrimonio blanc 2015, Domaine Giudecelli
December 14, 2017
Warm foie gras with Szechuan pepper, pan-fried yellow mango with lime
Crozes-Hemitage blanc 2015, Cuvée « L », Domaine Combier
Venison noisettes roasted with juniper berries, red kuri pumkpin purée with ginger, poivrade sauce with cocoa
Saint-Joseph 2013 Domaine des Hauts Chassis, Franck Faugier
Small “madeleine” tea cakes with chestnut honey
Vin de France « Coufis » 2012 Domaine Chapoutier
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.
Book your seat for the Food and Wine Pairing Workshop:
Price: € 105.00
Duration: 2 Hours