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Le Cordon Bleu News, 09/24/2013
Degustation with Chef Angelo Roche
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In The News

Chef Angelo Roche and Sydney team

Chef Angelo Roche

Students and the general public were treated to a special degustation chocolate menu prepared by Chef Angelo Roche recently at Sydney’s Ryde campus. This was part of the end of term program Chef Angelo and Chef Karen run for students and the public to be given the opportunity to sample French culinary and pâtisserie techniques at Le Cordon Bleu Sydney.

On the day lucky attendees experienced various types of chocolate prepared and lovingly paired with fine wines, spirits and Champagnes, highlighting the delicate marriage of flavours a degustation menu can achieve. With each chocolate embodying a unique flavour profile, this was an outstanding learning experience for all the students.

As one of Australia’s finest Chocolatiers and a teacher at Le cordon Bleu Chef Angelo is passionate about creative pâtisserie and the passion behind his craft. Chef Angelo regularly competes at a national level in pâtisserie and as a Chocolatier, finding time in his busy schedule to represent Le cordon Bleu. Chef Karen Doyle is our resident culinary teacher and hails from Ireland! Her wealth of experience is also showcased at the end of each term with two culinary degustation dinners. Tickets are open to the general public and are advertised closer to the date. For more information watch this space.

 

All the dishes are made and paired with the finest chocolate. We have endeavoured to match the principle ingredients with the unique flavour profile of these chocolates

First
Champagne
Valrhona Opalys chocolate fudge
De Bortoli Windy Peak Pinot Noir Chardonnay (NV)

Second
Oyster
Callebaut dark 54% paired with oysters, citrus and passionfruit
Brown Brothers Muscato (2012)

Third
Prosciutto
Cacao Barry single origin Ghana milk chocolate 40%, Prosciutto and Canadian maple syrup
Pickwicks Tawny Port

Fourth
Tiger Prawns
Valrhona Opalys white chocolate, hazelnut, cocoa nibs, Mycrio cocoa butter, Himalayan salt and king tiger prawns, cous cous
Moscato

Fifth
Young coconut and soursop sorbet
Young coconut juice, soursop, yuzu and caramelised cocoa nibs

Sixth
Foiegras
Cacao Barry single origin chocolates- Ghana Milk chocolate, Mexique dark 66%, foiegras, lychee, hazelnut and raspberry
Mount Horrocks Cordon Cut (2012)

Seventh
Mexican style braised beef cheek
Cacao Barry Extra-Bitter Guayaquil, chillies, braised beef cheek, potato crisps and creamy polenta
Bourbon

Eighth
Goat’s cheese
Valrhona Dulcey chocolate, goat’s cheese, walnuts, pecan, blue gum honey and pears
Pierro Semillon Sauvignon Blanc LTC (2010)

Ninth
Olives
Michel Cluizel Los Ancones Dark 67%, olive oil, Kalamata olive tepanade and praline, cocoa nibs
Pisa Range Estate Pinot Noir (2008)

Tenth
Coffee
Locally conched Cicada 65% Gran Blanco Peruvian Chocolate, Valrhona Jivara lactee
Cold choffee

 

 

For more information

Le Cordon Bleu Australia - Adelaide
  Email Email us
  Website
  Call Free Call (Australia only): 1800 064 802
Tel: +61 8 8348 3000
Fax: +61 8 8346 3755
  Address
Days Road, Regency Park
South Australia 5010
Australia

 

Le Cordon Bleu Australia - Sydney
  Email Email us
  Website
  Call Free Call (Australia only): 1800 064 802
Tel: + 61 2 8878 3100
Fax: + 61 2 8878 3199
  Address
250 Blaxland Road, Ryde
New South Wales 2112
Australia

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