The Art of French Cuisine - Brittany
Come and discover several of Brittany’s specialities during a cuisine workshop created by the Institute’s Chef Instructors.
The workshop takes place in a dedicated room, where you will have the professional equipment and ingredients at your disposal for making dishes like a true Chef.
Ideal for all, this workshop provides a unique opportunity to discover the techniques with which to elevate the star products of Brittany to a whole new level.
During the workshop, the Chef will be constantly on hand to guide you in the creation of a three course menu made up of classic and traditional recipes.
The workshop will be rounded off in style with a tasting of your dishes, accompanied by a glass of wine which has been specifically chosen to match the menu, in the company of the other participants.
The Chefs who run the Art of French Cuisine - Brittany workshop are experienced and dynamic. A number of them have worked in Michelin-starred restaurants.
On the menu:
24 September, 22 October, 26 November
Velvet crab soup, croutons with Camus artichoke purée and anchovy
‘’Caribbean’’ scallops, cauliflower with Colombo spice
Brittany flan with apples and rum macerated pruneson.
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.
Book a seat for this cuisine workshop: