Develop your seafood preparation skills in this immersive Fish & Shellfish workshop at Le Cordon Bleu Dusit. Guided by our Master Chefs, you will learn essential French culinary techniques for preparing fish and shellfish with confidence and precision.
Throughout this hands-on course, you will prepare steamed langoustine with shellfish bisque, seared tuna loin with emulsion sauce, and learn how to fillet and pan-fry a round fish while creating elegant garnishes. The course focuses on professional knife skills, shellfish preparation, sauce making, searing, and cooking techniques that form the foundation of modern French cuisine.
Perfect for home cooks, culinary enthusiasts, and aspiring chefs seeking to strengthen their seafood and French cooking skills.
What You Will Learn
- Professional shellfish preparation
- Langoustine preparation and steaming
- Traditional French bisque sauce
- Fish filleting techniques
Useful Note
Date: 1 August | 19 September | 31 October 2026
Time: 08:00 – 15:00 hrs.
Language: All workshops are conducted in English with Thai translation
No. of Participants: 16
Included in the price:
- A 6-hour practical session (excluding a 1-hour lunch break), all ingredients, a recipe folder with notepad and pencil, apron and hat.
Remarks:
- Participants should be at least 17 years old at time of application.
- No prior knowledge is required for this course and is suitable for novices, cooks with some experience, dedicated amateur cooks and those seeking to further their culinary skills. All of the food created during the session are yours to take home with you.