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A petit gateau designed as the cake counterpart of the mojito cocktail. It expresses the perfect combination of a white chocolate and white rum mousse with a coconut-flavored dacquoise biscuit associated with streusel shortbread. The cake is topped with a shikuwasa (citrus fruit from Okinawa) and lime jelly and decorated with a chocolate spray gun finishing that will also be a learning point of this lesson.

Date】Sunday July 28th 14:00-17:00 (Japanese), Sunday September 15th 13:00-16:00 (Japanese/English)

* 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.
- The appropriate clothes (long selves and long pants) and shoes (fully covered sports shoes or chef shoes) are mandatory in the practical lesson.
The following items are also not permitted in the practical kitchen: Tops with loose shoulders, skirts, short pants, tights, leggings, boots, high heels, dress shoes, ballet flat shoes, sandals.
-Things to bring: Materials for note taking, camera (no video and voice recording) and a bag for carrying your finished product.
-We will provide a box for carrying your finished product, 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.
This course is now fully booked. Please click on the button below to be added to the waiting list.