The first edition of our new advanced training programme dedicated to “Bistronomic Cuisine”, with Chef Cyril Bosviel, took place from 21st to 23rd February 2022, in our laboratory at École Centrale, the Cooking Lab.
“Roasted prawns, served with a tartar of Paris mushrooms and shiitakes, beetroot vinaigrette”
The Chef proposed to our trainees to learn how to go from bistrot cuisine to bistronomy by discovering some of his recipes proposed at the Restaurant L’Institut, located in Lyon on Place Bellecour, such as: “Foie gras poached in red wine and spices, fig and apricot condiment”, “Roasted scallops, hazelnut crust, parsnip purée and truffle juice” or “Beef chuck Rossini style, cooked gently like a Bourguignon” etc…
“Salmon gravelax style, crunchy vegetables prepared like a “cervelle des canuts”, coriander milk and salmon egg”
During these 3 days of training, the 8 participants learned to master the main rules and essentials of “Bistronomic Cuisine”: how to choose suitable and seasonal products, work on condiments and how to enhance the dishes through their presentation. These are all skills to be acquired in order to revisit classic and traditional recipes of French cuisine to offer a modern and refined cuisine.
Chef Cyril Bosviel, Boudouin Colinet (Kitchen Assistant) and the 8 participants of the training