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MasterClass Creole Cuisine

Paris - Hôtel de la Marine

During this three-hour cuisine workshop, Le Cordon Bleu Chefs celebrate Creole cuisine. Don't miss the opportunity to discover this richly flavoured cuisine.

On the programme for this Masterclass:

A 30-minute presentation of overseas culinary heritage
A 2-hour culinary workshop during which you will prepare an original Babette de Rozières recipe.
A 30-minute gourmet tasting of your creation

Embark on a journey of sun-drenched flavours, tropical aromas and spices.

Recipes

From April to September

Martinican avocado feroce, cucumber rosette, toasted garlic bread
Tahitian marinated gilt head sea bream, green papaya with lime
5 June, 17 July, 28 August

West Indian pink sea bream steak blaff flavoured with kaffir lime & mild spice
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
8 May, 19 June, 31 July

Martinican avocado feroce, cucumber rosette, toasted garlic bread
Chicken leg with lime, spicy onions and chilli, yam purée
24 April, 22 May, 3 July, 14 August, 11 September

Saffron fricassee of king prawns with Caribbean gnocchi
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
17 April, 26 June, 21 August

Lime and traditional colombo curry marinated chicken leg, rice flavoured with cassia bark
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
15 May, 10 July, 4 September

Indian massala marinated swordfish blanquette, coconut cream with kaffir lime, Madras rice
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
3 April, 29 May, 24 July, 18 September

King prawn and haddock fillet Callaloo with mild spice and lime
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
10 April, 12 June, 7 August, 25 September
From October to December

Martinican avocado feroce, cucumber rosette, toasted garlic bread
Chicken leg with lime, spicy onions and chilli, yam purée
23 October

West Indian pink sea bream steak blaff flavoured with kaffir lime & mild spice
Guadeloupean cinnamon, nutmeg and Bourbon vanilla eggnog
20 November

Saffron fricassee of king prawns with Caribbean gnocchi

11 December

MasterClass Creole Cuisine

Session added successfully.

Recipes