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The Art of French Cuisine - Brittany


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:

Price: € 250.00

Duration: 6 Hours

Short Courses