Duration: 5:30 hrs
Hours: 2:15 pm - 7:45 pm
This workshop is ideal for those who have always dreamed of being able to flip a crêpe like a professional, or who are keen to perfect their technique.
During the workshop, you will learn how to make crêpe and galette batter and how to successfully cook and fold them. The Chef Instructor will patiently teach you the step-by-step techniques, guiding you as you learn to master this tricky skill.
In a fully equipped space, ideally suited to relaxed learning, the Chef will share the secrets that make all the difference.
Apron, tea towel 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:
27 January, 8 March, 12 April, 6 May, 7 June, 29 August, 17 October, 8 November
Buckwheat galette with the perfect egg, aubergine caviar, wild mushroom
Buckwheat galette with Guéméné andouille and apple with quatre-spice
Crêpe with butter and coconut sugar
Crêpe Suzette with Cointreau
*The buckwheat galette batter is made in advance by the Chef Instructor
*The crêpe batter is made by the client.
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.