Book-with-ticket: $450 (includes 10% discount and optional complimentary shipping)
Discover the techniques, traditions and expertise of the world-renowned Le Cordon Bleu at this exclusive event featuring Chef Eric Bédiat, Head Cuisine Chef at Le Cordon Bleu London.
Having built an impressive career in some of Europe's most prestigious kitchens, Chef Bédiat has worked alongside renowned chefs including Michel Roux and Alain Roux at the three Michelin-starred Waterside Inn in the UK, as well as Guy Martin at the iconic Le Grand Véfour in Paris. His extensive experience in Michelin-starred restaurants across France and the United Kingdom, combined with his leadership role at Le Cordon Bleu London, has made him one of the institution's most respected chef educators and ambassadors.
During this engaging 60-minute culinary demonstration, Chef Bédiat will introduce Le Cordon Bleu Culinary Arts School, the groundbreaking seven-volume cookbook collection, and demonstrate Beef Tartare with Quick Pickled Vegetables, Cured Egg Yolk and Crispy Bread Croutons, from Meat, Poultry and Game book.
Guests will observe the key culinary techniques and professional tips behind this refined interpretation of a classic French dish. Beef tartare, one of France's most iconic appetisers, is celebrated for its simplicity, precision and emphasis on exceptional ingredients. In this contemporary version, tangy quick-pickled vegetables and finely grated cured egg yolk elevate the traditional preparation while preserving the distinctive flavours of mustard and capers.
Following the demonstration, attendees will enjoy a tasting of the dish and have the opportunity to participate in a question-and-answer session with Chef Bédiat. Guests will also have the opportunity to have their cookbook collection signed and personalised.
About Le Cordon Bleu Culinary Arts School: Volumes 1-7
The techniques, recipes, and teachings of Le Cordon Bleu, the most famous and internationally renowned school of classical culinary training, made accessible to both students of gastronomy and home cooks through seven beautifully produced volumes, set within an elegant bespoke slipcase
The world’s most prestigious cookery school, Le Cordon Bleu, which counts Julia Child, Nancy Silverton, Giada De Laurentiis, Gaston Acurio, Viriglio Martinez, and Yotam Ottolenghi among its alumni, is the ultimate destination for those who want to learn classical culinary techniques from the masters. As its roll call of alumni testifies, graduates of the schools worldwide go on to become exceptional chefs.
This amazing collection in seven volumes offers home cooks the opportunity to attend Le Cordon Bleu school from the comfort of their own homes. Following inspiring words from André Cointreau, the President of Le Cordon Bleu, each volume opens with an introduction explaining the topic’s significance in culinary history and outlining the key elements covered. In addition to clear explanations and step-by-step photography of stand-alone techniques, such as how to properly prepare an artichoke, bone a fish, truss poultry, etc., there are hundreds of classic and contemporary dishes. Alongside recipes with step-by-step images teaching a specific technique, such as how to make mayonnaise, white chicken stock, etc., hundreds of recipes develop and reinforce the skills learned.
The 773 techniques and recipes included in this amazing collection are those taught at Le Cordon Bleu that utilize these skills and principles to the fullest. However, the selection also includes recipes that are ‘classics’ of their genres. Many dishes stem from the French culinary canon, but a host of recipes drawn from Le Cordon Bleu’s schools around the world have been chosen to highlight specific techniques or are classics in their own right.
Created in complete collaboration with Le Cordon Bleu, this seven-volume slipcased collection distills world-class mastery into practical, inspiring guidance. From foundational techniques to exquisitely refined dishes, it readers to cook with confidence, precision, and professional flair – making this an essential, lifelong kitchen investment.
