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Food

Learning the art of French Cuisine at London's Cordon Bleu Institute

October 18, 2012 13:18
Learn how to make pear poached in red wine with chocolate sauce

By

Victoria Prever,

Victoria Prever

1 min read

Review of Cordon Bleu one-day taster.

Expectation: The pre-course blurb lists a dazzling array of skills, including French chopping techniques, dry fish curing and sugar syrup preparation.

On Offer: Behind a period stucco facade, the ultra-modern Le Cordon Bleu School offers a one-day taster course for both beginners and experienced cooks.

What we did: Canadian chef and Bruce Willis lookalike, John Bakker — once of the Ritz — shows you what to do and you have a go yourself. We poached eggs, learned how to make gravadlax, how to core and poach pears gently in red wine and make a velvety chocolate sauce for dessert.