Classes at Le Cordon Bleu
471
No one will argue that France is a culinary
capital. But recently there have been some doubts voiced about
the culinary skills of the average French person. In the autumn
edition of the heady food magazine Gastronomica: The Journal of Food
and Culture, Lucie Perineau wrote: “French cooking is now at a turning
point: fear of meat, guilt about losing our culture, and lack of time
and interest have left us in a sort of no-future zone where we’ll eat
just about anything…” (from the article “France: Dining With the Doom
Generation). Even French newspapers and magazines are starting to
address the general population’s lack of time and interest in cooking,
let alone upholding the French gastronomic tradition in their homes.
Le
Cordon Bleu is acting to counter this trend. For those interested
in sharpening their culinary skills and learning tricks of the trade in
a short period of time, the school offers a series of demonstrations
called Secrets du Chef, or Chef’s Secrets. This program includes
presentations by the school’s master chefs, who focus on one or more
savory or sweet dishes. The idea is to watch the chef cook a
delectable meal (entrée and plat principal) and learn various classic
French culinary techniques that even a novice can use in his/her home
kitchen.
The
chefs explain the history of the meal or dessert as they prepare
it. Menus are diverse, modern, and international. Just
before Easter, there was a demonstration on Middle Eastern pastry by
Chef Fabrice Danniel. On the menu were Ma’amoul and Basbousa, two
kinds of Oriental sweets served during the Easter season in various
countries from Lebanon to Egypt. Both of the sweet cakes are
based on fine grain semolina and use nuts and honey as
flavorings.
The
demonstrations, which are translated into English, last two
hours. Afterward there is a degustation , or sampling of the dish
accompanied by a glass of wine. In the case of the Middle Eastern
pastry demonstration, a glass of Arak – a typically Mediterranean
aniseed drink similar to Pastis – was offered to participants.
The wines are always selected to accompany the particular menu prepared
that evening. The class is small enough to provide a convivial
atmosphere and students are encouraged to ask questions.
If you are interested in attending a Chef’s Secrets demonstration, contact Le Cordon Bleu at 01.53.68.22.50.
Bon appétit!
Le Cordon Bleu is located at:
8, rue Leon Delhomme
75015 Paris
Telephone: 01.53.68.22.50
Metro: Vaugirard
- SUBSCRIBE
- ALREADY SUBSCRIBED?
-
SUBSCRIBE NOW TO SUPPORT BONJOUR PARIS
Support us and get full, unlimited access to all our content for a year for just 60 USD.
-
Sign in
Please enter your details below to gain full, unlimited access to Bonjour Paris.
No one will argue that France is a culinary
capital. But recently there have been some doubts voiced about
the culinary skills of the average French person. In the autumn
edition of the heady food magazine Gastronomica: The Journal of Food
and Culture, Lucie Perineau wrote: “French cooking is now at a turning
point: fear of meat, guilt about losing our culture, and lack of time
and interest have left us in a sort of no-future zone where we’ll eat
just about anything…” (from the article “France: Dining With the Doom
Generation). Even French newspapers and magazines are starting to
address the general population’s lack of time and interest in cooking,
let alone upholding the French gastronomic tradition in their homes.
capital. But recently there have been some doubts voiced about
the culinary skills of the average French person. In the autumn
edition of the heady food magazine Gastronomica: The Journal of Food
and Culture, Lucie Perineau wrote: “French cooking is now at a turning
point: fear of meat, guilt about losing our culture, and lack of time
and interest have left us in a sort of no-future zone where we’ll eat
just about anything…” (from the article “France: Dining With the Doom
Generation). Even French newspapers and magazines are starting to
address the general population’s lack of time and interest in cooking,
let alone upholding the French gastronomic tradition in their homes.
Le
Cordon Bleu is acting to counter this trend. For those interested
in sharpening their culinary skills and learning tricks of the trade in
a short period of time, the school offers a series of demonstrations
called Secrets du Chef, or Chef’s Secrets. This program includes
presentations by the school’s master chefs, who focus on one or more
savory or sweet dishes. The idea is to watch the chef cook a
delectable meal (entrée and plat principal) and learn various classic
French culinary techniques that even a novice can use in his/her home
kitchen.
Cordon Bleu is acting to counter this trend. For those interested
in sharpening their culinary skills and learning tricks of the trade in
a short period of time, the school offers a series of demonstrations
called Secrets du Chef, or Chef’s Secrets. This program includes
presentations by the school’s master chefs, who focus on one or more
savory or sweet dishes. The idea is to watch the chef cook a
delectable meal (entrée and plat principal) and learn various classic
French culinary techniques that even a novice can use in his/her home
kitchen.
The
chefs explain the history of the meal or dessert as they prepare
it. Menus are diverse, modern, and international. Just
before Easter, there was a demonstration on Middle Eastern pastry by
Chef Fabrice Danniel. On the menu were Ma’amoul and Basbousa, two
kinds of Oriental sweets served during the Easter season in various
countries from Lebanon to Egypt. Both of the sweet cakes are
based on fine grain semolina and use nuts and honey as
flavorings.
chefs explain the history of the meal or dessert as they prepare
it. Menus are diverse, modern, and international. Just
before Easter, there was a demonstration on Middle Eastern pastry by
Chef Fabrice Danniel. On the menu were Ma’amoul and Basbousa, two
kinds of Oriental sweets served during the Easter season in various
countries from Lebanon to Egypt. Both of the sweet cakes are
based on fine grain semolina and use nuts and honey as
flavorings.
The
demonstrations, which are translated into English, last two
hours. Afterward there is a degustation , or sampling of the dish
accompanied by a glass of wine. In the case of the Middle Eastern
pastry demonstration, a glass of Arak – a typically Mediterranean
aniseed drink similar to Pastis – was offered to participants.
The wines are always selected to accompany the particular menu prepared
that evening. The class is small enough to provide a convivial
atmosphere and students are encouraged to ask questions.
demonstrations, which are translated into English, last two
hours. Afterward there is a degustation , or sampling of the dish
accompanied by a glass of wine. In the case of the Middle Eastern
pastry demonstration, a glass of Arak – a typically Mediterranean
aniseed drink similar to Pastis – was offered to participants.
The wines are always selected to accompany the particular menu prepared
that evening. The class is small enough to provide a convivial
atmosphere and students are encouraged to ask questions.
If you are interested in attending a Chef’s Secrets demonstration, contact Le Cordon Bleu at 01.53.68.22.50.
Bon appétit!
Le Cordon Bleu is located at:
8, rue Leon Delhomme
75015 Paris
Telephone: 01.53.68.22.50
Metro: Vaugirard