Contemporary
Cuisine

Cuisine

Above all else, contemporary cuisine has an original, resolutely designer touch with perfectly-matched flavours that exalt the ingredients.

The « Contemporary Cuisine » programme at Institut Paul Bocuse instils respect for the produce and a boldness that reflects in your modern French creations that won’t fail to amaze your customers.

Duration: 5 days-35 hours

Dates: Contact us

Number of participants: 6 to 10

Requirements: Experience in the world of culinary arts.

Price: €2,150 including VAT-€1,791.67 excluding VAT

Expected outcomes

  1. Make preparations using techniques from different cultures and innovative technologies
  2. Serving noble products highlighted thanks to a clean and contemporary presentation

Target audience

This programme is designed for kitchen managers, chefs, line chefs, and commis chefs.
Programme provided in French only.


Programme

  • What is meant by contemporary cuisine?
  • Placing and cooking the bottoms, aromas, juices and condiments used for the week’s recipes
  • Innovative techniques from here and elsewhere: preparations, cooking, seasonings
  • Using texturants to make daring presentations, dressings contemporary
  • Between land and sea: declination around shellfish, foie gras, fish and meat
  • Contrasts of flavors and colors, monochrome preparations