Classes at Le Cordon Bleu

No one will argue that France is a culinary capital.  But recently there have been some doubts voiced about the culinary skills of the average French person.  In the autumn edition of the heady food magazine Gastronomica: The Journal of Food and Culture, Lucie Perineau wrote: “French cooking is now at a turning point: fear of meat, guilt about losing our culture, and lack of time and interest have left us in a sort of no-future zone where we’ll eat just about anything…” (from the article “France: Dining With the Doom Generation).  Even French newspapers and magazines are starting to address the general population’s lack of time and interest in cooking, let alone upholding the French gastronomic tradition in their homes.   Le Cordon Bleu is acting to counter this trend.  For those interested in sharpening their culinary skills and learning tricks of the trade in a short period of time, the school offers a series of demonstrations called Secrets du Chef, or Chef’s Secrets.  This program includes presentations by the school’s master chefs, who focus on one or more savory or sweet dishes.  The idea is to watch the chef cook a delectable meal (entrée and plat principal) and learn various classic French culinary techniques that even a novice can use in his/her home kitchen.    The chefs explain the history of the meal or dessert as they prepare it.  Menus are diverse, modern, and international.  Just before Easter, there was a demonstration on Middle Eastern pastry by Chef Fabrice Danniel.  On the menu were Ma’amoul and Basbousa, two kinds of Oriental sweets served during the Easter season in various countries from Lebanon to Egypt.  Both of the sweet cakes are based on fine grain semolina and use nuts and honey as flavorings.  The demonstrations, which are translated into English, last two hours.  Afterward there is a degustation , or sampling of the dish accompanied by a glass of wine. In the case of the Middle Eastern pastry demonstration, a glass of Arak – a typically Mediterranean aniseed drink similar to Pastis – was offered to participants.  The wines are always selected to accompany the particular menu prepared that evening.  The class is small enough to provide a convivial atmosphere and students are encouraged to ask questions.   If you are interested in attending a Chef’s Secrets demonstration, contact Le Cordon Bleu at 01.53.68.22.50.    Bon appétit!   Le Cordon Bleu is located at: 8, rue Leon Delhomme 75015 Paris Telephone: 01.53.68.22.50 Metro: Vaugirard