Le cordon bleu
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This month, Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers. Paired with oven-roasted tomato, this mouth-watering dish is worthy of any Provençal dish. Courgette flowers do not keep for a long time and for this reason, it should be used (eaten) rapidly, happily for us all.
Interesting fact: The famous French culinary school, Le Cordon Bleu, has many of its students whipping up meringues and other equally exhaustive dessert batters by hand, rather than use any electric mixers and machines to do it. Torture? Maybe. A lesson in true culinary technique? Probably so. Not enough room for extra equipment? Most likely. Seriously,…