Loin of venison with cranberry Madeleines, creamed Savoy cabbage, roast onions and butternut squash, red wine jus
Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.
Nikita Malhotra is a Diplôme de Pâtisserie student from Pune, India studying at Le Cordon Bleu Ottawa. Nikita talks about her experience studying in Canada, her passions in food and why she chose to study at Le Cordon Bleu Ottawa as her first choice in the culinary arts.
The Cordon Bleu Ottawa's Diplôme de Pâtisserie programme acts as a passport into an exciting and dynamic career in pastry. Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide. Learn more.
Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.
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