Special Demonstration - French Cuisine In collaboration with TOKYO GAS
Le Cordon Bleu Japan Exective Chef is presenting two of the Sabrina menus which were scheduled and cancelled due to the State of Emergency in Japan. After the demonstration, you will enjoy the tasting of one of the two demonstrated dishes and also the Chef's special petit dessert!
Special Demonstration - French Cuisine in collaboration with TOKYO GAS
【Date】 Saturday, Nov. 28th, 2020 14:00~17:00 (English/Japanese)FULL Saturday, Dec. 19th, 2020 14:00~17:00 (English/Japanese)CANCELLED 【Venue】CHU-BO! YOKOHAMA(Kannai build. 1F, 1-2-1, Hagoromo-cho, Naka-ku, Yokohama-shi) 【Access】 JR Keihin Tohoku・Negishi Line "Kannai Station", 1 minute away on foot Google Map 【Participation Fee】 8,000JPY(tax included) 【Course Content】 Chef Gilles Company's cuisine demonstration, 2 menus
Grilled scallops, creamy potatoes with green nori, spring vegetables and spinach coulis Cooking technic of scallops, creamy potato puree with green nori and green sauce of spinach; there are a lot to learn from this plate! You will be surprised also to see the elegant decoration with various colors!
Roasted beef fillet, chorizo, black olive crust, eggplant and Bayaldi Beef fillet will be roasted with chopped chorizo and black olive crust, and presented with Bayaldi of eggplant, zucchini and tomato. A slight bitterness of the rich sauce will add an character to the dish, which bring you the aroma of South France. *The tasting plate will not be served for this menu.
【Remarks】 * Please kindly note that this class may be cancelled if the number of the participants does not reach the required number. * We are taking all the possible measures to prevent infection of Covid-19. While your attendance, we would like to kindly ask you to understand and follow its measure and our guidance. * 7 years old and under are not allowed to participate.
【Guidelines of the day】 ・ Please register 10 minutes before the class. ・ Things to bring: materials for note taking, camera (video nor vice recording allowed)
The Nordic Cookbook, by internationally acclaimed Swedish Chef Magnus Nilsson, will be published in October by Phaidon. He is also the author of the hugely ...
On the 21st of September 2016, Le Cordon Bleu was honoured to sponsor the launch of France Alumni USA, an international association for former US students in ...
In our most recent Masterclass, in partnership with Great British Chefs, Master Chef Colin Westal teamed up with Chef Pascal Aussignac to bring in autumn in ...
L’École de la pâtisserie by Le Cordon Bleu® institute is a benchmark book which contains 100 TESTED, ILLUSTRATED AND FAIL-SAFE RECIPES. Alongside every recipe ...
This Norwegian cod recipe is all about Nordic flavours and techniques. With the cod at its most seductive pan-fried, the accompanying vegetables embrace the ...
These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.
Congratulations to our 2016 Le Cordon Bleu Ottawa graduates! The pictures from our ceremony at The Fairmont Château Laurier on the 16th September are now ...