Le Cordon Bleu
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History, Tradition, and Bragging Rights
On my last trip to Paris, I went to two cooking demonstrations at Le Cordon Bleu. The first one was an evening class on food and wine pairing featuring red varietal wines, and the second was an afternoon class highlighting fresh foods from the Paris markets. Both classes were in French with an English translator and both were a dream come true for me. I loved everything about these classes. Chef Marc Thivet shared so many tips and tricks, and his beautiful plates were as artistic as anything hanging in Le Louvre. You'll be given recipes for each dish but Le Cordon Bleu recipes aren’t recipes as you and I know them. They are just a list of principal ingredients followed by a list of decorations. No cooking times or temperatures, no method, no technique, no instructions. Just a list of ingredients with the quantities given in metric. It’s up to you to take good notes and rely on your taste memory to recreate the dish at home. It's also a good idea to bring your camera! If you're interested in learning more about classic French cooking techniques, or are just a fan of amazing food, you will love spending a few hours at Le Cordon Bleu. For me, it was one of the highlights of my trip to Paris.
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