Locations
Select a campus
More Hide
Le Cordon Bleu Logo
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes

              Return to International site
              Campuses
              Profile
              More Hide

              Scallop, Baby Squid and Prawn Fricassée

              Tokyo
              Scallop, Baby Squid and Prawn Fricassée, Curried Celeriac Risotto
              Celeriac risotto finished off with a curry flavour, together with a scallop, squid and prawn fricassée. Green apples and shiso sprouts are combined to prepare a salad. To give an impact, the coconut milk sauce is made into a foam.

              Date】Saturday, June 16th 14:00-17:00 (Japanese/English)

              Remarks
              * 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
              -Please register at the reception 10 minutes before class. We do not accept registration after class begins.
              -Please wear appropriate clothing (long selves top and long pants), shoes (closed-toe) for the practical class.
              The followings are not permitted in the practical kitchen: Skirts, short pants, boots, high heels, sandals and clothing items that are not suitable for practical class. You will not be able to participate in the practical class if you wear any items from the preceding list.
              -Things to bring: Materials for note taking, camera (no video and voice recording), containers (size 25×20×H10cm: 1, 500ml: 1) and a bag for carrying your finished product.
              -We will lend an apron and a kitchen towel.
              -Depending on the weather on the class day, we may advise you to bring a large ice pack.
              Ice packs (at room temperature) are available for sale at the reception. Please purchase it before class, and make sure to hand your ice pack to the assistant before the practical class begins.

              Tuition: ¥ 15,000

              Duration: 3 Hours

              Session added successfully.

              Course: Scallop, Baby Squid and Prawn Fricassée
              Session:
              Seats:

              Add another session Proceed to Application
              TOP