Tasting Menus: Brittany

Duration: 5:30 h

Through a cuisine workshop initiated by Chefs teaching at the institute, you will discover some specialties of Breton cuisine. Accessible to all, this workshop is a unique opportunity to discover the techniques to sublimate the flagship products of Brittany.

The program includes five and a half hours of concocting a complete menu. Throughout the workshop, the Chef is at your side to guide you in the realization of traditional and essential recipes. Participants will enjoy a convivial moment as they taste their creations in a dedicated room.
This workshop takes place in a dedicated room where you will have at your disposal all the professional equipment and ingredients necessary to prepare the dishes like a Chef.

The Art of French Cuisine Workshop - Brittany is taught by one of Le Cordon Bleu Paris Chefs.

Apron and cooler bag “Le Cordon Bleu” are offered. A participation certificate will be given by the Chef at the end of the workshop.

On the menu:

2025
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 prunes

2026
29 January, 15 October, 20 November
Velvet crab soup, croutons with Camus artichoke purée and anchovy
‘’Caribbean’’ scallops, cauliflower with Colombo spice
Brittany flan with apples and rum macerated prunes

Note:
All short courses are taught in French and consecutively translated into English by a translator
Applicants must be at least 18 years of age
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: