LE CORDON BLEU

LE CORDON BLEU
Cuisine and Pastry Demonstrations
April – June 2008 Program
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
LE CORDON BLEU
Worldwide Leader in Culinary Education
For more than a hundred years, people around the world have
looked to LE CORDON BLEU for “la crème de la crème” in
professional training in the culinary arts. Graduates of LE
CORDON BLEU become part of a great culinary tradition of
excellence, with credentials that set them apart from the
competition in a demanding ever-changing professional
environment.
Ottawa is home to critically acclaimed LE CORDON BLEU
Signatures Restaurant which offers the finest in classic French
cuisine from professional service and kitchen brigades.
In 2006, LE CORDON BLEU Signatures Restaurant received
the coveted AAA/CAA Five Diamond Award and becomes the
only school to operate a Five Diamond Restaurant. It also
becomes the only Five Diamond Restaurant in Ottawa and one
of only 11 in Canada.
Students benefit from have a gastronomic restaurant on-site in
several ways. Although they do not participate in the operation
of the restaurant itself, they do take over the kitchen every
Thursday and Friday at lunch when they serve local members
of the Club des Amis du Cordon Bleu. Members enjoy a threecourse lunch prepared by the Superior students under the
supervision of one of the Master Chefs.
LE CORDON BLEU Ottawa Culinary Arts Institute
emphasizes the rich heritage of French cuisine while also
encouraging our students to develop their own palate, style
and culinary knowledge in our unique, multicultural learning
environment.
LE CORDON BLEU
Demonstrations 2008
Cuisine Demonstrations:
Basic Cuisine
Intermediate Cuisine
Superior Cuisine
Pastry Demonstrations
Basic Pastry
Intermediate Pastry
Superior Pastry
Our demonstrations are daily and are followed by a tasting.
Reservation:
Please call us in advance for the reservation of your choice.
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
DEMONSTRATION SCHEDULE: WEEK 1
Tuesday April 1 to Saturday April 5, 2008
Tuesday April 1
Wednesday April 2
Thursday April 3
Friday April 4
Saturday April 5
Basic Cuisine #1
8:15 – 11:15am
Basic Pastry #1
8:15 – 11:15am
Basic Cuisine #2
8:15 – 11:15am
Intermediate Pastry #1
8:15 – 11:15am
Kitchen Intro and Vegetable
Cuts
Présentation de la cuisine,
Taille des legumes, Potage
cultivateur / Presentation of the
kitchen, Vegetable cuts, Cut
vegetables soup
Pie Dough
Pâte brisée, Pâte sablée, Pâte
sucrée, Pâte à foncer,
Damier, Petits sables nantais
/ Shortcrust dough, Shortcake
dough, Sweet dough, Pie dough,
Chocolate and vanilla short-cake,
Small shortbreads
Vegetable Intro and Turning
Blanc de cuisson,
Présentation des legumes,
Légumes à la grecque /
Cooking liquid, Presentation of
vegetables, Turned vegetables
cooked in a court-boullion with
coriander
Tarts and Flans
Tarte fraise-cassis, Tarte
passion-framboise, Tarte aux
poires au flan caramel / Passion
fruit-raspberry pie, Strawberrycurrant pie, Pears pie with caramel
flan
Intermediate Cuisine #1
12:00 – 3:00pm
Rillettes de porc, Matelote de
doré au vin rouge, pommes
de terre persillées, Cremet de
Touraine / Pork rillettes, Fish
stew with red wine and potatoes
with parsley, Touraine cream
cheese dessert
Superior Cuisine #1
3:30 – 6:00pm
Sushi, Tartare de saumon,
Concombre farci, Carpaccio
de boeuf, Burger de foie gras,
Tomates de crevettes, Saté,
Légumes grillés / Sushi,
Salmon tartare, Stuffed cucumber,
Beef carpaccio, Foie gras burger,
Cherry tomatoes, Shrimp tempura,
Saté, Grilled vegetables
Intermediate Cuisine #2
12:00-3:00 pm
Chipirons farcis, Piperade,
Poulet basquaise / Stuffed
squid, Tomato and pepper scramle
eggs, Sauteed chicken served with
peppers and tomatoes
Gourmet Session
12:00-3:00 pm
International Flavors ~ Italy
Please contact the school for
more information.
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
DEMONSTRATION SCHEDULE: WEEK 2
Monday April 7 to Saturday April 12, 2008
Monday April 7
Tuesday April 8
Wednesday April 9
Thursday April 10
Friday April 11
Basic Cuisine #003
8:15 – 11:15am
Basic Pastry #2
8:15 – 11:15am
Basic Cuisine #004
8:15 – 11:15am
Basic Pastry #3
8:15 – 11:15am
Basic Cuisine #005
8:15 – 11:15am
Garnishes
Laitues braises, Tomates
concassées, Potugaise,
Duxelle sêche de
champignons, Bouquetière,
Blanc de cuisson, Grandmère, Jardinière et macédoine
de legumes, Pommes de terre
pour frire / Braised lettuce,
Crushed tomatoes, Tomatoes,
crushed and cooked, Mushroom,
chopped and cooked with shallots,
Vegetables served in a bunch,
Cooking liquid, Garnish of bacon,
onions, mushrooms and potatoes,
Vegetables cut into sticks and
cubes, Different cuts for deep-fried
potatoes
Les Biscuits
Génoise, Biscuits à la cuillère,
Biscuit roulé, Dacquoise /
Genoese sponge cake, Lady fingers,
Rolled biscuits, Nut cake
Les Pâtes de Cuisine
Basic doughs
Quiche Lorraine, Flammiche
/ Leek and cheese tart, Pâté
Pantin/ Pate wrapped in pastry,
Tarte aux pommes/Apple tart
Les crèmes de patisserie –
Creams and Fillings
Crème chantilly, Crème
patissiere, Crème anglaise,
Crème bavaroise, Crème
d’amande, Crème au beurre,
Ganache, Meringue
Whipped cream, pastry cream,
Bavarian cream, almond cream,
buttercream, ganache and meringue
Les Pâtes Levées
Basic yeast doughs
Pissaladière/Onion and anchovy
pastry, Saucisson en
brioche/Sausage wrapped in
brioche, Tarte au sucre/Sugar
tart
Superior Cuisine #002
12:00-3:00pm
Médaillons de caribou aux
deux poivres, pommes de
terre aux piments doux, Filet
de lieu jaune aux épices
douces, fricassee d’artichauts
/ Caribou medallions with two
peppers, potatoes with peppers,
Pollack filet with mild spices,
artichoke fricassee
Intermediate Cuisine #3
12:00 – 3:00pm
Homard à l’armoricaine,
bouquetière de legumes, Filet
mignon de porc en croûte
bretonne, Far Breton aux
raisins et aux pruneaux /
Lobster with Armoricaine sauce,
Pork tenderloin in crust with
apples, Flan filled with prunes and
currants
Intermediate Cuisine #4
12:00-3:00pm
Désossage d’une cuisse de
veau / Boning of a veal leg
Escalope de veau Viennoise,
jus de veau au beurre
noisette/Breaded veal scallops,
simple veal gravy with browned
butter
Intermediate Cuisine #5
8:15 – 11:15am
Paupiettes de veau à la crème,
dariole d’épinards, sauce au
crème/Braised veal in cream
sauce with spinach flan,
Chartreuse de ris de veau/
Molded veal sweetbread.
Intermediate Pastry #2
12:00-3:00pm
Petits four
Choux pastry
Intermediate Pastry #3
12:00-3:00pm
Ambassadeur exotique
Superior Cuisine #3
3:30 – 7:00pm
Spring
Crème de petit pois/Creamy
pea soup, Pot au feu de lotte
dans un boillon au beurre de
cerfeuil, gnocchis
safranés/Angler pot au feu in a
chevril butter bouillon, saffron
gnocchis, Magret de canard au
vinaigre de framboises/Duck
fillets wiht sapberry vinegar
Saturday April 12
DEMONSTRATION SCHEDULE: WEEK 3
Monday April 14 to Saturday April 19, 2008
Monday April 14
Tuesday April 15
Basic Cuisine #006
8:15 – 11:15am
Intermediate Cuisine #7
12:00 – 3:00pm
Les Pâtes de Cuisine
Basic doughs
Allumettes de fromage
/Cheese straws Gnocchi à la
Parisienne/Gnocchi in béchamel
sauce, Crepes au sucre / Sugar
crepes, Fettucini Alfredo /
Fettucini in Alfredo sauce
Carbonnade flamande /
Flank steak cooked in dark beer
with onions, Ballottine de
faisan gourmande /Stuffed
pheasant with vegetables
Superior Pastry #103
8:15 – 11:15am
Tarte aux abricots et crème
brulée / Apricot crème brulee
tart, Entremet Vanessa /
Chocolate and vanilla cream cake
Superior Cuisine #4
12:00 – 3:00pm
Cold Appetizers
Parfait de foie de volailles aux
raisins, salade d’herbes
/Poultry liver parfait with grapes,
herb salad, Salade de homard
au gingembre confit/Lobster
salad with candied ginger
Intermediate Cuisine #6
12:00 – 3:00pm
Rilletes de saumon, fougasse
aux légumes/Salmon rillettes
with vegetable bread, Saumon au
vert, riz pilaf/Salmon with herb
sauce and rice pilaf, Petit
Koulibiac de saumon frais et
fumé/ Fresh and smoked salmon
in a puff pastry crust
Basic Pastry #4
3:30 – 7:00pm
Les Tartes – Tarts
Tarte au citron, Tarte aux
fraises, Tarte aux pommes
Lemon tart, Strawberry tart,
Apple tart
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
Wednesday April 16
Basic Cuisine #7
8:15 – 11:15am
Les Entremets - Basic Desserts
Charlotte aux pommes,
/Apple charlotte, Crème
renversée au caramel
/Caramel custard, Les fruits
pochés /Poached fruit, Sabayon
aux fruits /Fruit sabayon
Intermediate Pastry #4
12:00 – 3:00pm
Fraisier / Strawberry cake
Thursday April 17
Basic Cuisine #8
8:15 – 11:15am
Les Entremets Glacés
Frozen desserts
Soufflé glacé à l’orange
/Frozen orange souffle, Crème
glacée vanille et
café/Vanilla and coffee icecreams, Granité au Calvados
/Calvados granita, Sorbet au
citron vert/Lime sorbet
Intermediate Cuisine #8
12:00 – 3:00pm
Coquilles St Jacques à la
Nantaise/Scallops with
mussels, mushroom and truffles,
Soupe aux huîtres /Oyster
soup, Petite marmite
vendéenne /Lightly curried
shellfish soup, Huîtres
gratinées au champagne
/Gratinéed oysters with
champagne
Superior Cuisine #5
3:30 – 7:00pm
Warm Dishes
Roulade de dinde aux
aubergines, petits
légumes/Turkey roulade with
eggplants, small vegetables, Petit
bar en croûte façon
coulibiac, aubergines
Bayaldi/Sea-bass in a crust
Coulibiac style, Bayaldi
eggplants.
Friday April 18
Basic Cuisine #9
8:15 – 11:15am
Les Salades – Salads
Salade niçoise/Nice-style tuna
salad, Salade de nonnes/Rice
and chicken salad, Salade
Francillon /Potato and mussel
salad, Frisée aux lardons
/Chicory and bacon salad
Saturday April 19
Gourmet Session
12:00-3:00 pm
Soups
Please contact the school
for more information.
DEMONSTRATION SCHEDULE: WEEK 4
Monday April 21 to Saturday April 26, 2008
Monday April 21
Tuesday April 22
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
Wednesday April 23
Thursday April 24
Friday April 25
Basic Cuisine #010
8:15 – 11:15am
Les Fonds Blanc et Brun
Brown and White Stocks
Basic Pastry #7
8:15 – 11:15am
Finition des feuilletages
Finishing of puff pastry
Basic Cuisine #11
8:15 – 11:15am
Les Sauces et Liaisons
Mother sauces and liaisons
Basic Pastry #8
8:15 – 11:15am
Les Génoises – Genoese sponge
cakes
Basic Cuisine #12
8:15 – 11:15am
Les emulsions
Emulsion sauces
Filets de sole dieppoise / Sole
fillets with shrimp and mussels
Chaussons aux pommes,
Pithiviers, Palmiers,
Millefeuille, Galettes des rois
Apple turnovers, Almond filled
cake, Palm leaves, Napoleons,
Kings’ cake
Poulet poché sauce suprême
/ Poached chicken with Supreme
sauce
Gâteau Forêt Noire, Moka,
Mexicain, Décor en chocolat
Black Forest cake, Coffee
buttercream cake, Chocolate layer
cake, Chocolate decorations
Saumon grillé, sauce
béarnaise / Grilled salmon with
béarnaise sauce
Intermediate Cuisine #10
12:00 – 3:00pm
Moulage de chocolat
Molded chocolates
Superior Pastry #104
8:15 – 11:15am
Nid d’abeille / Honey and fruit
Dacquoise
Superior Cuisine #6
12:00 – 3:00pm
Forgotten Produce
Crème de potiron/Creamy
pumpking soup, Feuilleté de ris
de veau aux vieilles raciness,
jus de macis/Veal sweetbreads
in puff pastry with old roots, mace
juice, Tournedos de saumon
aux lentilles du Puy, sauce
légèrement fumée/Salmon
tournedos with lentils from Puy,
lightly smoked sauce
Intermediate Pastry #5
12:00 – 3:00pm
Le Chocolat
Tempering and the making of
a candy box.
Intermediate Cuisine #9
12:00 – 3:00pm
Désossage d’un agneau –
Boning of a whole lamb
Cotelettes d’agneau
Maintenon/Lamb chop
Maintenon, Pommes
boulangère/Potatoes with onions,
Gratin de chouxfleurs/Cauliflower gratin,
Carottes Vichy/Cooked carrots
Intermediate Pastry #6
12:00 – 3:00pm
Le Chocolat
Truffes au mile, Boules de
neige, Muscadines, Pate
d’amande / Honey truffles,
Snow ball, Muscadine, Almond
paste
Truite Bellevue / Jellied trout,
Gigot d’agneau rôti aux
herbes, pommes Anna et
tomates provençales/Roast leg
of lamb with herbs, potatoes Anna
and provencal tomatoes, Aspic de
légumes /Vegetables in aspic
Superior Cuisine #7
3:30 – 7:00pm
Summer
Raviolis d’herbes au saumon
et saumon fumé/Salmon and
smoked salmon herb ravioles,
Gelée safrannée de poissons
et coquillages/Fish and shellfish jelly with saffron, pavé de
cabillard rôti, Gaspacho au
basilic, brochettes de légumes
au chorizo/Fresh cod, basil
gaspacho, vegetables brochettes with
chorizo
Superior Pastry #105
3:30 – 7:00pm
Saturday April 26
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
DEMONSTRATION SCHEDULE: WEEK 5
Monday April 28 to Saturday May 3, 2008
Monday April 28
Tuesday April 29
Wednesday April 30
Basic Cuisine #13
8:15 – 11:15am
Les Soupes I – Soups I
Basic Pastry #9
8:15 – 11:15am
La Pâte à Choux I
Basic Cuisine #14
8:15 – 11:15am
Les Soupes II
Potage Julienne d’Arblay
/Puréed vegetable soup, Potage
Conti / Lentil soup, Velouté
Agnes Sorel / Cream of
chicken soup, Crème de
moules au safran / Cream of
mussel soup
Eclairs au chocolat et au
café, Religieuses au café,
Cygnes, Salammbo
Chocolate and coffee éclairs,
Coffee religieuses, Swans,
Caramel-coated choux buns
Consommé, Bisque de
homard /Lobster bisque,
Soupe à l’oignon gratinée /
Traditional onion soup, Potage
Bortsch polonaise / Polish
beet and cabbage soup
Superior Pastry #106
8:15 – 11:15am
Intermediate Pastry #8
12:00 – 3:00pm
Intermediate Cuisine #11
8:15 – 11:15am
Soupe au pistou/ Vegetable
soup with pesto, Carré de porc
braisé aux olives/Rack of
pork braised with olives,
Risotto crémeux/Creamy
risotto, Ratatouille Niçoise
/Vegetable stew
Intermediate Pastry #7
12:00 – 3:00pm
Petits fours (genoise) / Petits
fours
Superior Cuisine #8
12:00 – 3:00pm
Fricassée d’écrevisses aux
tomates confites, jus au
gingembre/Crayfish fricassée
with candied tomatoes, ginger
juice, Tatin d’endives au
fromage de chèvre, jus
aigre-doux / Chicory Tatin
with goat cheese, sweet and sour
sauce
Bonbons au chocolat /
Chocolate bonbons
Intermediate Cuisine #12
3:30 – 7:00pm
Saumon cru mariné au thym
et safran/Raw salmon
marinated in thyme and saffron,
Roulade de dinde à la
coriander/Rolled turkey with
cilantro, Couscous aux épices
et aux fruits secs/Spiced
couscous with dried fruits, Soupe
de fraise aux agrumes et aux
épices douces/Strawberry and
citrus soup with sweet spices
Millefeuille Praliné /
Hazelnut millefeuille
Thursday May 1
Friday May 2
Saturday May 3
Superior Cuisine #9
3:30 – 7:00pm
Gourmet Session
12:00-3:00 pm
Warm/Cold Dishes
Marinade de noix pétoncles
à l’huile de coriandre, duo
de poireaux-pommes de
terre de deux façons/Scallops
marinated in coriander oil, leek
and potato duet in two different
styles, Petits filets de
vivanneau marinés à l’huile
d’olives, Méridionale de
légumes et coulis à
cru/Small snapper fillets
marinated in olive oil. Vegetable
Méridionale and raw coulis
International Flavors ~
Korea
Please contact the school
for more information.
DEMONSTRATION SCHEDULE: WEEK 6
Monday May 5 to Saturday May 10, 2008
Monday May 5
Superior Pastry #107
8:15 – 11:15am
Pastillage
Gum paste
Superior Cuisine #10
12:00 – 3:00pm
Farm Produce
Œufs meurette/Meurette
eggs, Consommé de poulet
en surprise parfumé au
céleri/Surprise chicken
consommé perfumed with celery
Tuesday May 6
Basic Pastry #11
8:15 – 11:15am
Les Dacquoises
Gâteau Russe, Progrés,
Succés
Coffee and almond cake,
Hazelnut cake, Chocolate and
almond cake
Intermediate Cuisine #15
12:00 – 3:00pm
Saucisse de Toulouse aux
lentilles/Pork sausages with
lentils
Mise en place pour le
cassoulet/Preparation for the
cassoulet
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
Wednesday May 7
Basic Cuisine #17
8:15 – 11:15am
Sauter et Frire
Sauteing and Deep-frying
Merlan frit Colbert /Breaded
and fried whiting, Sole
meunière /Sole with lemon and
parsley butter, Beignets de
gambas / Batter fried shrimp,
Steak au poivre/Steak in
peppercorn sauce
Intermediate Pastry #9
12:00 – 3:00pm
Chaud-froid au chocolat,
Crème glacée au caramel,
Dacquoise aux pistaches,
granité aux griottes, jus de
fraises des bois / Nut cake
with pistachio, Chocolate chaudfroid, caramel ice-cream
Thursday May 8
Basic Pastry #12
8:15 – 11:15am
Bûche de Noël /
Christmas Yule Log
Friday May 9
Basic Cuisine #18
8:15 – 11:15am
Les Grillades et les gratins
Grilling and browning
Cassoulet Toulousain,
Traditional white bean stew,
Confit de Canard/Preserved
duck, pommes à la
Sarladaise/Sauteed potatoes
with truffle, Pot-au-feu de
canard/Duck cooked in broth
Côte de boeuf grillé, beurre
de marchande de vin / Beef
prime rib with red wine butter,
Gratin dauphinois / Gratin
of potatoes, Oeufs mollets
Florentine/Medium boiled eggs
on spinach with Mornay sauce,
Rouget grillé, beurre
d’anchois / Grilled red snapper
with anchovy butter
Superior Cuisine #11
3:30 – 7:00pm
Intermediate Pastry #10
12:00 – 3:00pm
Intermediate Cuisine #16
12:00 – 3:00pm
Fall
Longe de cerf en croûte de
sel, légumes de
saison/Boileau deer in a salt
crust, seasonal vegetables,
Roulade de printade aux
champignons sauvages,
gäteau de foie blond/Ginea
fowl with wild mushrooms, liver
cake
Mousse chocolat blanc et
orange sanquine / White
Chocolate and Blood Orange
Mousse
Saturday May 10
.
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
DEMONSTRATION SCHEDULE: WEEK 7
Monday May 12 to Saturday May 17, 2008
Monday May 12
Tuesday May 13
Wednesday May 14
Basic Cuisine #19
8:15 – 11:15am
Pocher – Poaching
Basic Pastry #13
8:15 – 11:15am
Les Miroirs – Jelly-glazed cakes
Basic Cuisine #20
8:15 – 11:15am
Rotir et Poêler
Petite marmite Henri
IV/Stewed chicken, Blanquette
de veau a l’ancienne, riz
creole/ Traditional veal stew
with boiled rice, Truite pochée
au court bouillon, beurre
fondu/Poached trout with
melted butter
Miroir au cassis, Miroir
citrons
Black currant mousse cake,
Lemon mousse cake
Caneton aux navets
/Roasted duckling with turnips,
Poulet cocotte Grandmère/Chicken casserole with
potatoes, mushrooms and bacon,
Contrefilet rôti, pommes
château/Roasted sirloin with
butter roasted potatoes
Superior Pastry #108
12:00 – 3:00pm
Sucre bullé, coulé, rocher,
soufflé et tire
Bubble sugar, poured sugar, rock
sugar, blown sugar and pulled
sugar
Superior Cuisine #12
3:30 – 7:00pm
Fish
Mahi-Mahi aux épices, sauce
vanille/Spicy Mahi-Mahi,
vanilla sauce, Paupiettes de
sole/ Pike mousse, champagne
sauce
Intermediate Cuisine #17
3:30 – 7:00pm
Filets de sole à la
Normande/Sole filets in a
cream sauce, Jardinière de
légumes/Mixed glazed
vegetables, Lapin au
cidre/Rabbit cooked in cider,
Gnocchis à la
crème/Gnocchis in cream
Intermediate Pastry #11
12:00 – 3:00pm
Délice Caramel / Dessert
with caramel and pears
Thursday May 15
Basic Pastry #14
8:15 – 11:15am
Les Soufflés Chauds
Hot Soufflés
Soufflé chaud Rothschild,
Tarte soufflé, Gratin de
fruits
Kirsch soufflé with candied fruit,
Soufflé tart, Gratin of seasonal
fruit
Friday May 16
Basic Cuisine #21
8:15 – 11:15am
Les Poissons – Fish
Filet de rouget à l’anis / Red
snapper with fennel , Filet de
fletan à la Dugléré / Halibut
fillet with tomato garnish,
Escalope de saumon en
papillotte / Salmon baked in
paper, Lotte au poivre
vert/Monkfish with green
peppercorns
Intermediate Cuisine #18
12:00 – 3:00pm
Cailles farcies et rôties sur
canapé, carottes et navets
glacés/ Stuffed and roasted
quail on toast, glazed carrots
and turnips, Choux
farci/Stuffed cabbage,
Preparation pour la
choucroute/Preparation for
the choucroute
Superior Cuisine #13
3:30 – 7:00pm
Individual Warm Dishes
Risotto de fruits de
mer/Seafood risotto, Filet de
porc, sauce périgueux,
tomates farcies au fromage
de chèvre/Pork tenderloin,
rérigueux sauce, tomatoes stuffed
with goat cheese
Saturday May 17
Gourmet Session
12:00-3:00 pm
Sauces
Please contact the school
for more information.
DEMONSTRATION SCHEDULE: WEEK 8
Monday May 19 to Saturday May 24, 2008
Monday May 19
SCHOOL
CLOSED
~
VICTORIA
DAY
Tuesday May 20
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
Wednesday May 21
Intermediate Cuisine #19
8:15 – 11:15am
Intermediate Pastry #12
8:15 – 11:15am
Fois gras aux pommes et
raisins/Foie gras with apples
and grapes, Choucroûte
alsacienne/Sauerkraut with
pork, Canard à l’orange et
aux épices douces/Duck
breast with orange and sweet
spices, Fois gras au
torchon/Foie gras cooked in a
cloth
Marquise au chocolat /
Chocolate cake
Basic Cuisine #22
8:15 – 11:15am
Les Volailles – Poultry
Pintade au chou/Guinea fowl
with cabbage, Poulet sauté
chasseur/Chicken with
mushrooms, Perdrix pochée à
l’estragon /Partridge poached
in tarragon sauce, Magret de
canard aux champignons
sauvages /Duck breast with
wild mushrooms
Basic Pastry #15
12:00 – 3:00pm
Les Gateaux, Travail de la pâte
d’amande
Cakes and almond paste figures
Gateau basque, Cake au
citron/Almond cream filled
cake, Lemon pound cake
Superior Cuisine #14
12:00 – 3:00pm
Crème de champignon à l’ail
des bois/Creamy mushroom
soup with wild garlic,
Déclinaison de cailles et ris
d’agneau aux shiitakes/Quai
land lamb sweetbreads with
shiitake mushrooms
Superior Pastry #109
3:30 – 7:00pm
Gâteau de marriage
Wedding cake
Basic Cuisine #23
12:00 – 3:00pm
Les coquillages, escargots et
cuisses de grenouilles - Shellfish,
snails and frog’s legs
Blanquette de cuisses de
grenouilles / White stew of
frogs’ legs, Coquilles St
Jacques provençales
/Scallops with tomato and garlic,
Feuilleté d’escargots aux
champignons des bois /Puff
pastry filled with snails and wild
mushrooms, Moules
marinières /Mussels cooked in
white wine, Praires farcies
/Stuffed clams
Thursday May 22
Basic Pastry #16
8:15 – 11:15am
Entremets de cuisine
Common desserts
Soufflé glacé Montmorency,
Crème glacée vanille, Sorbet
au framboise, Crème
renversée au caramel, Crème
brûlée
Frozen cherry soufflé, Vanilla
ice-cream, Raspberry sorbet,
Caramel custard, Crème brûlée
Friday May 23
Basic Cuisine #24
8:15-11:00am
Aubergines Imam Bayildi /
Eggplant stuffed with tomatoes
and onions, Osso-bucco
piemontaise/Braised veal
shank, Gratin de fraises au
Sabayon /Sabayon of
strawberries
Intermediate Pastry #13
3:30-6:30pm
Sucre tiré / Nougatine
Intermediate Cuisine #20
12:00 – 3:00pm
Pulled sugar / Nougatine
Steak tartare / Beef tartar,
Chateaubriand Wellington,
sauce Perigourdine /Beef
Wellington with truffle sauce,
Stroganov de boeuf, riz
pilaf/Beef stroganoff and rice
pilaf
Intermediate Pastry #14
6:30 – 9:00pm
Superior Cuisine #15
3:30-6:30pm
Winter
Faisan en salmis, sauce
bigarade/Pheasan salmi,
Bigarade sauce, Filet de bœuf
à la ficelle, sauce au foie
gras/Ficelle beef fillet, foie gras
sauce
Croquembouche / Chou
paste cake with nougatine and
caramel
Saturday May 24
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
DEMONSTRATION SCHEDULE: WEEK 9
Monday May 26 to Saturday May 31, 2008
Monday May 26
Basic Cuisine #25
8:15 – 11:15am
Salade tiede de foies de
volaille / Salad with warm
chicken liver, Côtes de porc
charcutière, pommes
purée /Pork chops with a
cornichon sauce, puréed
potatoes, Savarin aux
fruits/Savarin cake with fruit
Superior Pastry #110
8:15 – 11:15am
Petits Fours I / Petit Fours
Intermediate Cuisine
#21
12:00-3:00pm
Soupe de poisson/Fish soup,
Brandade de morue aux
poireaux, crème d’ail / Salt
cod puree with leeks and garlic
cream, Gratin d’aubergines /
Eggplant gratin
Superior Cuisine #16
12:00-3:00pm
Meat
Grenadins de veau au
citron et gingembre,
gateau de macaroni / Veal
medallions with lemon and
ginger, macaroni cake
Canon de porc rôti à l’ail,
coco à la tourangelle,
mille-feuille de crêpes /
Roasted pork with garlic, coco
beans Tourangelle, pancake
mille-feuilles
Tuesday May 27
Basic Pastry #17
8:15 – 11:15am
Entremets de Patisserie I
Pavé du Roy, Entremet Casino
Chocolate almond cake, Pear and
raspberry mousse cake
Intermediate Cuisine #22
8:15 – 11:15am
Petit gateaux de foies blonds
/Warm chicken liver cakes,
Poussins farcies à la
française, sauce crémeuse à
l’estragon/Vegetable stuffed
young chickens in creamy tarragon
sauce
Wednesday May 28
Basic Cuisine #26
8:15-11:00am
Civet de lapin à la
française/Rabbit stew with
bacon, mushrooms and pearl
onions, Soufflé au fromage /
Cheese soufflé, Bavarois
rubané, Tri-colored Bavarian
cream
Intermediate Pastry #15
12:00-3:00pm
Le Pacific
Strawberry and lemon mousse
cake
Thursday May 29
Basic Pastry #18
8:15-11:00am
Les Entremets de Pâtisserie II
Mousse Cakes II
Entremets aux poires,
Charlotte aux poires, coulis
de framboises
Pear mousse cake, Pear charlotte
with raspberry coulis
Intermediate Cuisine #23
12:00-3:00pm
Escargots à la vigneronne
/Snails in red wine, Mignon
de porc au sirop d’erable/
Pork tenderloin in maple syrup,
Jambonettes de grenouilles
au citron/ Frog’s legs in lemon,
Dos de cabillaud avec
endives, huile de noix
condimentée / Fresh cod with
endives, walnut oil dressing
Superior Cuisine #17
3:30 – 7:00pm
Individual creative dishes
Déclinaison sur le foie gras/
Variations on foie gras, Terrine
de foie gras, quenelles de
figues/Foie gras terrine, fig
quenelles/ Foie gras chaud et
pommes caramélisées/Warm
foie gras and caramelized apples
Friday May 30
Saturday May 31
Basic Cuisine #27
8:15-11:00am
Superior Pastry #111
12:00 – 3:00pm
Crème Dubarry / Cream of
cauliflower soup, Mignons de
porc arlonnaise/Pork
tenderloin with sweet and sour
beer sauce, Profiteroles
glacees, sauce chocolat
/Profiteroles with chocolate sauce
Lard sculpture
Intermediate Pastry #16
12:00-3:00pm
Le Russe / L’Opera
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
DEMONSTRATION SCHEDULE: WEEK 10
Monday June 2 to Saturday June 7, 2008
Monday June 2
Basic Cuisine #28
8:15 – 11:15am
Gaspacho /Gazpacho,
Pintadeau rôti sur canapé,
pommes paille /Roasted
guinea fowl on toast, straw
potatoes, Gâteau de Savoie/
Savoy cake
Intermediate Pastry #17
8:15 – 11:15am
Bavarois aux trois
chocolats
Three chocolate Bavarian cake
Intermediate Cuisine
#24
12:00-3:00pm
Crème de tomates au
basilic/Tomato cream soup
wth basil, Poisson en
croûte de sel marin/Fish
cooked in a sea salt crust,
Râble de lièvre navarrais /
Hare stew with mushrooms
Superior Cuisine #18
12:00 – 3:00pm
Basic Senses
Terrine de homard
Océane/Lobster terrine
Océane, Moelleux de
saumon frais au blé
concassé, sauce à la
bière/Fresh salmon with
crushed wheat, beer sauce,
Croustillant d’agneau
provençale/Crispy lamb
Provençale
Tuesday June 3
Basic Pastry #19
8:15-11:00am
La Pâte à Choux II
Paris-Brest, Saint-Honoré
Choux ring filled with praline
cream, Crown of caramel-coated
choux filled with chibouste cream
Intermediate Cuisine #25
8:15 – 11:15am
Galette feuilletée en
pissaladière et thon mariné,
sauce vierge / Flaky
pissaladiere with marinated tuna,
Pintadeau à l’Americaine /
Guinea hen with white wine sauce
Wednesday June 4
Thursday June 5
Basic Cuisine #29
8:15-11:00am
Basic Pastry #20
8:15-11:00am
Fritots de ris de veau sauce
tartare/Sweetbread fritters and
tartar sauce, Côtes de veau à
la crème, petits pois à la
française
/Veal chops in cream sauce,
green peas with bacon, Pets de
none/Choux pastry fritters
Initiation à la presentation
sure assiette, Préparation
aux examens, pratique libre
/ Basics of plate presentation,
Exam preparation
Intermediate Pastry #18
12:00-3:00pm
Douceur Chocolat, Tresor
vanilla-fraises des bois /
Hazelnut Dacquoise with
chocolate Chantilly cream
Superior Cuisine #19
12:00 – 3:00pm
Sculpture
Friday June 6
Saturday June 7
Basic Cuisine #30
8:15-11:00am
Gourmet Session
12:00-3:00 pm
Filet d’agneau en croûte au
sel / Lamb fillet baked in a salt
crust, Beignets aux pommes/
Apple beignets
International Flavors ~ Japan
Please contact the school
for more information.
DEMONSTRATION SCHEDULE: WEEK 11
Monday June 9 to Saturday June 14, 2008
Monday June 9
EXAMS
START
Tuesday June 10
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
Wednesday June 11
Thursday June 12
Friday June 13
GRADUATION
Saturday June 14
Le Cordon Bleu
Ottawa Culinary Arts Institute
453 Laurier Avenue East, Ottawa, Ontario
1.613.236.2433 – www.cordonbleu.edu
OC Transpo bus route #5 – St. Laurent serves LE CORDON BLEU.
www.octranspo.com