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Master Classes Cuisine:Yasuyuki Takara (language : Japanese)

Content: Owner-chef of restaurant “L’affinage“. He started his career in 1985. He went to France in 1989 to polish his skills and worked in many parts of the country, such as Royon, Paris the Savoy region. He returned to Japan in 1991 and worked as sous-chef at “Le Maestro Paul Bocuse Tokyo” in Akasaka, as head chef at “La brasserie L’écrin” in Ueno before taking up the position of executive chef for the “Ginza Lecrin / Lecrin Group” in 2015. He opened his own restaurant “L’affinage” in 2018.
Two dishes will be presented during the demonstration: “Foie gras and fig pavé, Port wine sauce” will demonstrate how to prepare foie gras, a versatile base for many dishes; “Yezo deer, Sauce poivrade (black pepper sauce)” will be the opportunity to learn about a contemporary approach to cooking meat and making sauce.

These classes are taught in lecture style

September 16(Mon) 14:00-17:00(Japanese)

Level of Difficulty
Level 2: For students of Cuisine, Pastry, and Bakery at Le Cordon Bleu Japan or other schools.

*For non-native English/Japanese speakers, we recommend at least basic English/Japanese comprehension skills.
* Furthermore, there will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
* Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.

Guidelines on the day of your class
・Reception: Open 30 minutes prior to class. Please check-in at least 10 minutes before class begins
・Things to bring: Materials for note taking.Camera are allowed ( No video and audio recording)
This course is now fully booked. Please click on the button below to be added to the waiting list.