Le Cordon Bleu Logo

Master Classes Cuisine:“Pierre Gagnaire”Yosuke Akasaka

Content: Executive chef of Restaurant “Pierre Gagnaire” at ANA Intercontinental Hotel Tokyo. He went to France in 1999 to improve his cooking skills. From 2003, he trained at “Pierre Gagnaire” in Paris and returned to Japan for the opening of “Pierre Gagnaire à Tokyo”. In 2010, the “Pierre Gagnaire” opened and he started to work there. He has been the executive chef from 2011 to the present. Worked for about 16 years under Pierre Gagnaire, a master of the culinary world, and inherited the spirit and sense of Gagnaire's cuisine. There are many fans for his passion towards one dish as if he was an artist.
For this course, he will be cooking to demonstrate appetizers and main dishes. This is a course where you can learn brilliant techniques from up-and-coming chef.

・« Zuwai » crabmeat tied with an algae infusion, cauliflower floretsSquid ink toast, ricotta / oyster leaf / lemon caviar
・Instant smoked rack of Languedoc lamb roasted with garlic; satoimo and kinira galette, Roquefort mussel cream
・Candied grapefruit segment with passion fruit; caramelized hazelnut and rum flavor chestnut ice cream
These classes are taught in lecture style

Learning points
・Presentation method of Pierre Gagnaire Cuisine style using Japanese ingredients
・Preparation of racks of lamb
・Combination of mountain and sea delicacies

February 16(Sun) 14:00-17:00(Japanese/English)

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.