Master Classes Cuisine:Yosuke Akasaka
Content: Current executive chef at Pierre Gagnaire. Went to France in 1999, training at Pierre Gagnaire in Paris since 2003 before returning to Japan as part of the opening team of Pierre Gagnaire à Tokyo. Transferred to the ANA Intercontinental Hotel Tokyo in 2010 along with the opening of Pierre Gagnaire there and has held his current position since 2011. Participants will gain a rare opportunity to learn Pierre Gagnaire's thinking into ingredient combinations in sauces as well as insight into restaurant presentation from the restaurant manager.
・Foie blond" cake / flat langoustine ;
crustacean cream flavored with red beetroot, red spinach leaves.
・Roasted duck from Challans rubbed in a bitter chocolate bigarade sauce
then served on a Spätzle ; Brussels sprouts and amaranth.
These classes are taught in lecture style
Febrier 24(Sat) 14:30-17:30(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)
Tuition: ¥ 7,000
Duration: 3 Hours