Noted chefs are guest instructors at Le Cordon Bleu, where gastronomy takes the stage.
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Culinary demonstrations at the institute showcase innovative recipes and advanced techniques, with detailed explanations provided throughout. Led by the school’s permanent chef instructors - including Eric Briffard, MOF and Culinary Arts Director - students gain unique insights and broad exposure to diverse professional approaches. These sessions also create valuable networking opportunities, as students may later collaborate with these chefs during internships or pedagogical lunches. - BPJ
Above: fresh potato gnocchi starter; chef and his assistant coordinate on a dish
Program: L'Art de Cuisiner comme un Chef
(The Art of Cooking Like A Chef)
13-15 Quai André Citroën 75015
Menu:
Asperges vertes "cuisson minute;" gnocchi de pomme de terre, tomates confites, fritto d’olives noires; côtes de veau en cocotte à la verveine fraiche/citron confit, fèvettes; pommes fondantes au fenouil; jus perlé
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