Le Cordon Bleu Madrid continues with its «Off the Menu» sessions and welcomes chef Luis Lera

Last April 19^TH, Le Cordon Bleu Madrid organized a master class with chef Luis Lera, who runs the Restaurant-Hotel Lera, distinguished with 1 Michelin star, with the green star distinction for its commitment to the environment and sustainability, and with 2 Soles Repsol.  During the class, the chef created a journey of the hunting cuisine, through the menu offered in his restaurant.

Luis Lera was trained in San Sebastian with chefs such as Juan Mari Arzak, Hilario Arbelaitz and Abraham García; currently, his restaurant specialized in hunting, is the most prestigious in our country in this genre. 

The students and Alumni of Le Cordon Bleu Madrid enjoyed and delved into two of the main techniques that Lera applies to game: freezing and marinades; as reflected in his book: "Lera: gastronomy, culture, hunting".

At the same time to the live performance of the menu he currently serves in his restaurant, the attendees enjoyed three representative tastings of his cuisine:

• “Tierra de Campos” lentils
• Wild boar sausage
• Roe deer marinateed

An interesting master class, held as part of the cycle of complementary training activities for the Institute community.