Brought to you by Le Cordon Bleu Ottawa, this demonstration features Chef Yannick Anton, executive chef of Signatures restaurant and cuisine instructor. In this video Chef Yannick shows you how to prepare two delicious festive dishes which are perfect small plates for the festive season.
The recipes in this video are red mullet and tapenade toasts, a dish which come straight from Provence and are a perfect savoury snack that can be prepared in 30 minutes or less, and creamed Roquefort and walnuts - deliciously creamy appetizers made with Roquefort, cream cheese and roasted walnuts that will be the star of any celebration during the festive season!
Chef Yannick is originally from Nice in France, and has a wealth of experience in Michelin-star restaurants and luxury hotels, in addition to winning multiple prestigious culinary competitions.
Le Cordon Bleu Ottawa is thrilled to announce that it has once again been recognized as "North America's Best Culinary Training Institution" at the prestigious ...
Le Cordon Bleu London’s Wine Development Manager, Matthieu Longuere MS, recently visited California where he took part in a tour of wineries and vineyards of ...
On 2nd October, Le Cordon Bleu London will be hosting a Guest Demonstration featuring Piotr Lesnianski, chef, baking instructor and self-taught sourdough ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
