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.
Tickets are now on sale for Le Cordon Bleu Summer Festival 2025. This year’s Festival will include interactive practical workshops and tastings with Le Cordon ...
To mark its 130th anniversary, Le Cordon Bleu Paris is delighted to announce the launch of the 2025 Scholarship, an unprecedented opportunity for culinary ...
Le Cordon Bleu is hosting an Alumni Meet event in Dubai on Saturday 12th April.
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
