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Bordeaux Cuisine
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Bordeaux Cuisine Discover the Bordeaux region through its cuisine, culture and traditions. You prepare a multi-course meal each week under the tutelage of Chef Eric Arrouze. A sample menu could include Terrine of Armagnac and Chicken Liver, Cassoulet Toulousain, and Poached Pears in Bordeaux Wine with Vanilla Ice Cream. In addition to partaking in a gourmet French meal each week, you learn French cooking techniques, study French culinary terms and identify the famous dishes from the celebrated Bordeaux region. Each participant receives an apron and is provided with the use of a chef’s set. Register early as enrolment is limited. Note: If you need to withdraw from a course, you must notify our office in writing no later than three working days before the beginning of the program. A $50 administration charge is deducted from refunds. Refunds are not possible later than three working days before the beginning of the program.
A Classroom course provided by UBC Continuing Studies in Vancouver, British Columbia, Canada
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