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Le Cordon Bleu Newsletter
Ottawa Edition
March 2013
Chef Yannick Anton's 4 Course Special
Upcoming Gourmet Short Courses
An Afternoon With Anna Olson
Smoked Salmon Wrapped Poached Egg, Baby Spinach Salad and Grain Mustard Vinaigrette
Earn a Pâtisserie de Base Certificate in 5 Weeks!
Le Grand Diplôme Professionnel Graduation
Chef Yannick Anton's 4 Course Special
Back By Popular Demand!

$99.95 per couple
Includes 1 bottle of red or white wine with meal
Taxes & Gratuities extra

Available Wednesdays for dinner only.

Make a reservation

 
Upcoming Gourmet Short Courses
A Culinary Adventure

Boulangerie I
March 25 - 28, 2013 @ 12 p.m.

The beauty of bread. Learn the basics of bread making that you can produce your own in the comfort of home.

Apply Online

Tour De France
March 25 - 28, 2013 @ 12 p.m.

Explore the diversity of French cuisine through the discovery of specialties from each distinct region in France.

Covers various recipes from four Regions of France: Auvergne, Normandie, Berry, and Bretagne

Apply Online

Savoury Tarts
April 6, 2013 @ 12 p.m.

Learn how to perfect an exceptional savoury tart - a classic technique you will use over and over in your home kitchen. Julia would be so proud!

Apply online for demonstration course

Apply online for demonstration and practical course

Explore all gourmet short courses

 
An Afternoon With Anna Olson
Le Cordon Bleu Ottaw Facebook Photos

Le Cordon Bleu Ottawa recently welcomed Canadian Pastry Chef and Cookbook Author Anna Olson on Sunday, February 24th.

Anna held a private demonstration for our students complete with great baking tips and industry insight for our students’ future careers in pastry. In the afternoon, Anna held an entertaining and informative demonstration for the public, filling our demo kitchen with the incredible aromas of warm chocolate tarts and Mexican hot chocolate! Another great afternoon at Le Cordon Bleu. Thanks Anna!

See the photos!

 
Smoked Salmon Wrapped Poached Egg, Baby Spinach Salad and Grain Mustard Vinaigrette
Recipe

The classic combination of smoked salmon and egg creates a uniquely presented light lunch or starter.

View the recipe

 
Earn a Pâtisserie de Base Certificate in 5 Weeks!
May 6 to June 7, 2013

Ideal for professionals or beginners, the intensive session certificate course follows the same hands-on curriculum as the standard three month Pâtisserie de Base course, but it takes 5 weeks to complete. Graduates can advance into Pâtisserie Intermédiaire.

Register today!

 
Le Grand Diplôme Professionnel Graduation
Le Cordon Bleu Ottawa Facebook Photos

Congratulations to the talented group of Le Grand Diplôme Professionnel students that graduated last month! The graduation ceremony was held at The Arc Hotel Lounge in Ottawa on February 8, 2013. We are proud of all of you!

We've posted some photos on our Le Cordon Bleu Ottawa Facebook page!

See the photos!

 
 


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