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:
- Chicken fillet
- Lemon grass
- Lemon leaf
- Curry powder
- Chicken stock
- Fresh coriander
- Fresh chili
- Brown sugar
- Sunflower oil
And can choose to also incorporate the below optional ingredients:
- Basmati rice
- coconut milk
- Seasonal vegetables
The final plating of their culinary creation
A special thanks to our Senior Lecturer in Culinary Arts: Cyrille Lecossois.