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ART FOOD
30 Nov - 30 Nov, 2019
3-Hour Cooking Class - Roasted Rack Lamb with Parsley Crust, Garlic et Vegetable Nicoise Style (Advanced Level)

• Learn the secrets of Frech style culinary from a Chef Instructor from Le Cordon Bleu

• Participants can take their creations home upon class completion

• Participants will receive a certificate issued by Le Cordon Bleu and A. Gastronomy Lab upon class completion

Food
Date
30 Nov - 30 Nov, 2019
Time
09:30 - 12:30
Age
0 - 0 Years Old
Price
Guest
2980
KLUB 11 Registered Member / Pre-Member
2980
KLUB 11 Gold Card Member
2680
KLUB 11 Artist KLUB Paid Member
2680
KLUB 11 Black Card Member
2680
More Details
$
HKD $2980
/ Person
ABOUT
Phillppe Clergue

"One of the finalists in ‘Un des Meilleurs Ouvriers de France’ - Best craftsman of France (MOF) in the cuisine & gastronomy category, Philippe Clergue ran his own restaurant L’Auberge de la Toison d’Or for 15 years and worked as a sous-chef at one Michelin-starred restaurant Relais de Saulx before he became a Technical Director of Le Cordon Bleu Shanghai."

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