Join Le Cordon Bleu at PLAYTE Kitchen for an exclusive culinary demonstration with Chef Eric Bédiat, Head Cuisine Chef at Le Cordon Bleu London, and discover the techniques behind one of the great classics of French gastronomy.

During this special event, Chef Bédiat will introduce Le Cordon Bleu Culinary Arts School, the definitive seven-volume culinary reference collection, before demonstrating Lobster à l'Américaine, featured in Fish and Shellfish book.

A hallmark of classical French cuisine, Lobster à l'Américaine showcases the elegance, precision and technical expertise that define professional cookery. Combining tender lobster with a rich tomato-based sauce, the dish has captivated diners for generations. While its exact origins remain the subject of culinary debate, it remains one of the most celebrated preparations in the French repertoire.

Throughout the demonstration, guests will observe the key techniques involved in preparing and cooking lobster, developing complex sauces and achieving balance and refinement in flavor. Chef Bédiat will share professional insights and practical tips drawn from his experience in Michelin-starred kitchens and culinary education.

Following the demonstration, attendees will enjoy a tasting of the dish and are invited to take part in a question-and-answer session with Chef Bédiat, offering a rare opportunity to engage directly with one of Le Cordon Bleu's leading chefs. Guests will also have the opportunity to have their cookbook collection signed and personalized.