Duration: 5:30 hrs
It is in the heart of Paris, a city known worldwide for its gastronomy, that you will have an appointment with a high level chef. The training takes place in a large, fully equipped kitchen and each participant is assigned an individual work surface.
You will have the opportunity to observe a renowned cuisine Chef concocting French recipes. After the demonstration, you will make one of the dishes that the Chef has made during his demonstration.
The Art of Cooking like a Chef workshop is open to everyone. Whether you are a gourmet, want to cook great homemade dishes for your guests or simply want to learn more about the art of cooking, Le Cordon Bleu Chef and his assistants will share their secrets with you.
Under the watchful eye and guidance of the Chef Instructor, you will learn how to prepare garnishes or sauces to match the dishes that arouse the taste buds. This cuisine workshop will also be an opportunity to put yourself in the shoes of a real chef.
At the end of the workshop you will be able to take your dish home and enjoy it with your family and friends and impress them with your cooking prowess.
Apron and cooler bag “Le Cordon Bleu” are offered. 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.
Register for this workshop:
