Course ID: #351 - Basic Cooking Course - Evening

Fish and sea food

The course centers on Italian and International cooking techniques.
October 27th
3 hours evening
From 7 to 10 pm
How to judge freshness, how to get fish fillets, cleaning and prepare for cooking, preserving, Fish fumets, Fish stock, Bisque, Fish coulis, Sole Colbert, Caviar.

Cooking part: Fish fumet, Fish stock, Roast fish with lemon, Sole filets with saffron, Calamari salad, Sea-bass slice with potaoes crust, Bavette pasta with fish sauce.

Individual Lessons

You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice.

The Art of Pasta Making

The professional cooking course on the Art of Making Pasta at the Cordon Bleu School of Culinary Arts is a professional cooking course which aims to form specialists in the most representative area of Italian cuisine.