New Delhi: The Cordon Bleu school in France has been teaching French cuisine for over a century.
The school has been successful at extending the classroom experience through the addition of support materials such as books, digital tools and online learning.
The expression Cordon Bleu, derives from the sixteenth-century French knight's order, Ordre du Saint Esprit, the most exclusive in France.
The members of the Order - royalty included - were called Cordon Bleus after the medals they wore around their necks suspended from broad blue ribbons.
Nothing was too good for a Cordon Bleu, and the dinners that accompanied their ceremonious meetings were legendary.
Cordon Bleu chefs Patrick Martin and Fabrice Danniel say that the Cordon Bleu at 110-years-old, is the oldest cookery school in the world.
"Cordon Bleu has three levels of learning in cuisine and pastry making — basic, intermediate and superior — after which a student can get a diploma," Danniel says.
On plans about an Indian branch, he says, "We are here in India because we would like to see if we can open a school. I'm sure we can do it."
The cost for being trained to become a Cordon Bleu chef is not cheap. The institute charges $5000 per semester.
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For those who don't want to pay up for a semester though, Martin and Danniel present a Cordon Bleu specialty.
Salmon tartare with asparagus
Ingredients:
60 gms Sushi grade salmon
1 Radish
1 Tomato
4 Asparagus (blanched)
1 Lemon
100 ml Cream
Soy Sauce
Vinegar
Parley
Salt
Pepper
Caviar garnish.
Chives
2 Bread sticks
Recipe:
Toss grated radish and julienne tomatoes with salt, pepper and a little bit of vinegar and set it aside.
In a small bowl add cream, salt, pepper and soy sauce to make a thick sauce.
Chop the fish into small cubes and mix it well with chopped parsley, the thick sauce, lemon, salt and pepper.
Then, take the asparagus and arrange inside a small round biscuit cutter or mould and add salmon, before finally topping the dish with a touch of caviar.
Finally, add some water to the remaining sauce to lighten it and then spread around the dish. Finish with chives and bread sticks as garnish.
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