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Cooking and Dining with Michelin Chefs

  • Le Cordon Bleu 1458 Pudong Nan Road Building 1 2F Shanghai (map)

This is a Harvard Club of Shanghai exclusive event
An Exquisite Experience with Award-Winning French Chefs at Le Cordon Bleu

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 full 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
After  registering for the event, the location will be sent only to those who are confirmed.

RSVP
To attend we require your RSVP
Click here to register and pay

Cost
RMB 700   Regular Member (with VIP Discount Code)
RMB 800   Guests and non-members


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 <meringue>, passion fruit in different texture  

Harvard Club of Shanghai members at Cooking and Dining with Chefs Le Cordon Bleu event in  February 2015

Harvard Club of Shanghai members at Cooking and Dining with Chefs Le Cordon Bleu event in  February 2015