16 April 2018

Le Cordon Bleu

Some of France's most noted chefs are instructors at Le Cordon Bleu.

Above: fresh potato gnocchi starter; chef and his assistant work quickly to transfer the cut gnocchi to trays

Program: L'Art de Cuisiner comme un Chef
(The Art of Cooking Like A Chef)

13-15 Quai André Citroën 75015


On the 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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