During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.
From testing new product combinations, exploring different cooking techniques and proposing original food plating, they create concepts that helps them explore and develop their creative and innovative side.
Let's have a look at their adapted creations of the traditional “Cordon Bleu”.
The list of ingredients
They have to use the below mandatory ingredients:
- Sunflower oil
- Anchovy fillets
- Green olives
- Veal stock
And can choose to also incorporate the below optional ingredients:
- Various vegetables
The final plating of their culinary creation
A special thanks to our Senior Lecturer in Culinary Arts: Cyrille Lecossois.