Le Cordon Bleu News, 02/11/2009
Superior Cuisine Dinner
29th January 2009
Foie Gras Mousse with Madeira Jelly and an Apple Crisp
Cream of Jerusalem Artichoke Soup with Truffle Foam
Pan Friad Scallops with Pea puree, Crispy Pancetta and a Beurre Noisette
Duck cooked two ways, potato Dauphinois, Stir Fried Kale and Blood Orange Sauce
Lavender Crème Brûlée
Coffee & Petits Fours
Every term, our Superior Cuisine students held a Student Dinner. They have to work as a team to create a a four- to five-course dinner menu to a theme of their choice and to a set budget. This event is a real opportunity for our students to showcase the skills acquired throughout their training.
For more information on our cuisine courses, please download our brochure or visit our Programs & Apply page.
Alternatively, you can contact us at firstname.lastname@example.org.