French Bistro Cuisine II

Using the finest products, you will cook your way around France, discovering new ingredients and exciting flavor combinations. Designed with food lovers in mind, you will be able to explore local French specialties under the guidance of one of Le Cordon Bleu Master Chefs who will teach you the craft of balancing flavors, whilst learning fundamental French cooking techniques.

Content of French Bistro cooking course:

• Petits Maquereaux au Vin Blanc - Mackerel Fillets Poached in White Wine
• Bar au Beurre de Noisette - Seebass with Buttered Green Cabbage
• Creme Brule - Creme Brule

After completing of this course, the student would have understanding of the culinary techniques below:

• Basic cuisine cutting techniques
• Basic fish fletting technique
• Caramelizing technique
• Poaching technique