Duration: 2:30 hrs
The Demonstration - The Art of Cooking like a Chef workshop is open to all. Whether you are a gourmet connoisseur, keen to create delicious homemade dishes for your guests or simply want to learn more about Culinary Arts, Le Cordon Bleu cuisine Chefs and their assistants will share their secrets with you during a 2:30 hours long demonstration. A participation certificate will be given by the Chef at the end of the workshop.
On the menu:
17 January, 14 February, 20 March
Pearled scallops in chicken broth, foie gras, ginger, Granny Smith apple and mango
Beef fillet roasted with juniper berries, ‘’short’’ jus, wild mushrooms, chervil root purée
15 April, 7 May, 26 May, 24 June
Green asparagus, potato gnocchi, oven-dried tomatoes, fried black olives
“Clos du Roy” free range chicken fricassee with lemon verbena and preserved lemon, young broad beans, fondant potatoes with fennel, pearled jus
15 June, 6 August, 5 September
Garden pineapple tomato, burrata with pomegranate & raspberry pesto, smoked octopus
Roasted rack of lamb with a parsley crust, pearled jus, courgette marmalade cooked with curry, fresh almonds and mint
26 September, 15 October, 21 November, 9 December
The perfect egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, Parmesan Reggiano cream
Scallops with yuzu and ginger butter, basmati rice pilaf with lemon grass
Note:
All short courses are taught in French and consecutively translated into English by a translator
Applicants must be at least 18 years of age
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%)
The end time of the course depends on the number of participants
