#basic cuisine

[gastronominho]

O @lecordonbleubrasil divulga o calendário 2026 em São Paulo com turmas de Basic Cuisine e Basic Pâtisserie, em formatos regular, noturno e intensivo. Aulas na Vila Madalena. Informações, valores e inscrições no site oficial. @culinaryvillagesp

Le Cordon Bleu São Paulo anuncia turmas 2026 de Cuisine e Pâtisserie

[bd170280]

Perigord http://wp.me/s2eqxk-perigord

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[bd170280]

Landes, Armagnac

week 3, day 2 Today chef Sebastian presented the pork rilllettes for tasting, crusty bread, mixed…

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[bd170280]

Bordeaux http://wp.me/s2eqxk-bordeaux

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[bd170280]

Basic Cuisine Done!

I am still not quite sure how time flew by, but it did and I am officially done with Basic Cuisine. I went for a de-briefing session a week after the practical exam and found out that my score was 82.9% which is pretty good, considering that I had…

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[bd170280]

End of Basic Cuisine

Week 9

This week is the rut of the litter week which simply means that the recipes included beef fillet with hollandaise sauce, fish mousse,eclairs and creme caramel.

I have to say, I am glad Basic Cuisine is over and I wish I knew what was coming up…

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[bd170280]

Regents Park

End of week 8 I needed some open space and water, I miss the smell and feel of the ocean, the sand and the seagulls. So a friend suggested I substitute with a walk around a lake, some tame “wild” ducks and friend talks. So off we went to Regents Park. I…

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[bd170280]

Chicken, stuffed with chicken

Week 7, day 4 The days are blurry, from all the chicken. Today’s technique was poaching. Chicken, stuffed with chicken mousse. It looked like an easy dish to execute, but getting all of it prepped and properly poached was another thing. The garnishes were…

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