Fusion : 1 Day Course
Fusion cuisine has many detractors, but Raymond firmly believes that this style of food is here to stay. This one-day course looks at all the vital ingredients that are used in Japanese, Chinese, Indian and Thai cuisine. Raymond Blanc has created this course with Cookery School Director, Stephen Bulmer, exemplifying how fusion has influenced the cuisine served at Le Manoir over the last twenty years. Fusion food is healthy and answers all the rules of nutrition as we know them.
Students are introduced to the basics of each cuisine and giving an understanding of how to fuse certain ingredients together.
Dishes from China include sour crab Ssup and seared scallops, from India; cauliflower bhiji and sweet curry sauce, from Japan include tempura and miso and from Thailand, recipes for traditional Thai Curry and Jasmine Rice.
As well as creating these stunning recipes, students will taste an amazing array of Asian sauces, spices and aromatic teas. Advice is given on where to purchase more specialist ingredients and how to store them to obtain the very best flavours and longevity.
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