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 courses 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 menu:
23 January, 19 February, 26 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 purée
23 April, 28 May, 25 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 jus
23 July, 30 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
23 October, 19 November, 16 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.
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: