LESSON 1: Cooking Sous Vide / French classic revisited

• Beef Cheek Bourguignon, Angus AAA (cooked with Burgundy Pinot Noir)

• Fish Quenelle a la Lyonnaise, Sauce Nantua

• Eel stew Normandy style

• Whole BRESSE chicken (Chicken Breast and Langoustine, Stuffed leg, Mushroom Royale and Duck Foie gras)

LESSON 2: Duck Foie Gras (Each Student got 1kg Duck liver) Included imported Fresh French Winter Black truffle

• Classic Duck Foie gras au torchon

• Duck foie gras and Artichoke Terrine

• Steamed Duck foie gras

• Warm soft duck foie gras cake

• Duck foie gras crème brulée et Timut Pepper

LESSON 3: Whole Beef Short Loin (Striploin and Tenderloin) Included imported Fresh French Winter Black truffle

• Porter house steak

• Beef striploin Bordeaux St Emillion sauce

• Beef filet on Bone, a la ficelle

• Beef Filet Rossini

• Classical Beef Straganov

Chef Extra: Grilled WAGYU BEEF – tasting only



LESSON 4 : Fish and Seafood

• Monkfish Saffran broth

• Red Tuna Tahitienne

• Oyster Rockfeller (Gilardeau oyster)

• Lobster Salad Parisian style, Sturgeon Caviar

• Grilled Octopus

Chef Extra : Sea Urchin & Conch –tasting only



LESSON 5 : Offals & Fresh Pasta

• Beef Tonque Rendang Style (Cappellacci / Tortellini)

• Lamb Brains Fritters (Farfelle)

• Veal Kidney (Papardelle)

• Stuffed Veal Trotters (Culurgioners / Agnoloti)

• Confit Duck Gizzards (Gnocchi)

• Sambal Beef Oxtail (Lasagna)

Please call 03-5632 1188 or email to malaysia@cordonbleu.edu for more information