The world famous Cordon Bleu school is launching a series of Wednesday evening classes titled "Secrets of the Chef." This course, spotlighting France’s top culinary experts, is a unique opportunity to benefit from centuries of savoir faire, while mastering a multiplicity of innovative gourmet shortcuts.
Fully aware of the prestige that haute cuisine enjoys overseas, these leading chefs have nonetheless adapted its precepts to modern tastes. Extensive information is provided regarding the use of herbs and spices, which are playing an increasingly important role in their recipes. Demonstrations focus on two dishes at a time, with special sessions devoted to pastry. Afterwards, the completed versions are tasted, accompanied by an appropriate wine. Traditional sautéed rump steak and marrow with a Bordelaise sauce and darphin potatoes, is just an example of the wide variety of dishes to be prepared this summer.
Classes provided by the school on a regular basis include full diploma courses, catering seminars, and — of particular charm — the Petit Cordon Bleu option which allows young children to develop a passion for an art form that has always been a vital part of Gallic culture.
Secrets du Chef demonstrations, fully translated into English, take place several times a month on Wednesday evenings at 7pm and cost 29E. For specific information regarding upcoming dates and menus, and for reservations, contact the school at 8 rue Léon Delhomme 75015 Paris, tel: 01 53 68 22 50, info@cordonbleu.edu or www.cordonbleu.net
