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