Cooking and Dining with French Chefs

03月05日

周六

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2016年3月5日星期六 09:00 至 13:00

活动地点将会在报名成功后通知

主办方: Harvard Club of Shanghai 更多活动

价格: ￥800

Cooking and Dining with French Chefs

价格: ￥800

Cooking and Dining with French Chefs

2016年3月5日星期六 09:00 至 13:00

活动地点将会在报名成功后通知

主办方: Harvard Club of Shanghai 更多活动

价格: ￥800

03月05日

周六

Cooking and Dining with French Chefs

2016年3月5日星期六 09:00 至 13:00 活动地点将会在报名成功后通知

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主办方

价格: ￥800

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时间地点

2016年3月5日星期六 09:00 至 13:00

活动地点将会在报名成功后通知活动地点将会在报名成功后通知

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Harvard Club of Shanghai

The Harvard Club of Shanghai. Serving all alumni from all programs at Harvard University.

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An Exquisite Experience with Award-Winning French Chefs

The Second Annual Culinary Tradition

Cooking and Dining with Michelin Chefs

The Harvard Club of Shanghai invites members and guests to a special event with Le Cordon Bleu Culinary Institute.

Join us for another amazing culinary experience with intimate hands-on cooking classes taught by world-renowned French Chefs and a fill course lunch and wine pairing. At the end of the experience you will have the skills to host a perfect dinner party!

We welcome family and friends to join as well. Spaces are extremely limited. Regular Members will enjoy priority registration and preferential rate for this event.

NOTE

The event will have two (2) parallel workshops (details below):

A Main Course workshop and a Pastry Workshop.
You can only choose one of the workshops to attend.

ABOUT THE EVENT

Date

Saturday 5 March 2016 | 09.00 - 13.00

Venue

Location sent to confirmed members who RSVP

RSVP

To attend we require your registration
Please select the workshop from the above menu

Cost

RMB 700 Regular Member

Discount code sent to Members

RMB 800 Guests

ABOUT THE CHEFS AND THE MENU

WORKSHOP 1

Chef Philippe Clergue

Worked in Michelin Start Restaurants "Le Mouscardins" in St Tropez and "Relais de Saulx" in Beaume. Owner of restaurant "L'Aubergene de la Toison d'Or" in teh Beaume region of France. Finalist in MOF (Best craftsman of France) in cuisine-gastronomy.

ESCALOPE DE FOIE GRAS POÊLÉE SUR UNE PURÉE DE POMMES DE TERRE AU SATÉ, BOUILLON DE LAITUE CRÉMEUX

Pan-fried foie gras on a bed of puréed potato with satay, creamy lettuce

FILET D’AGNEAU RÔTI, CHARTREUSE D’AUBERGINE et DE COURGETTES

Roasted lamb, eggplant and zucchini chartreuse

WORKSHOP 2

Chef Nicolas Serrano

Pastry chef at the Midhelin Start Restaurant "Le Pave d'Auge" and Patisserie Thierry Barmas. Pastry Chef at l'Ecole du Grand Chocolat "Valrhona".

CHOCOLAT BLOND, MERINGUE CRAQUANTE FRUIT DE LA PASSION EN DIFFERENTE TEXTURE

Caramelize white chocolate, crunchy, passion fruit in different texture