First produce from the London institute’s herb garden
Le Cordon Bleu London’s rooftop herb garden has provided its first produce in the form of fresh Sorrel leaves. This perennial herb offers a year-round supply and makes a popular addition to sauces and salads.
Our own cuisine teaching chef, Chef Gilles Company, picked the first leaves from this refreshing herb for use in an Intermediate Cuisine demonstration to teach Stuffed Fillets of Salmon with Sorrel to students.
The green roof at the top of 15 Bloomsbury Square currently grows a variety of herbs alongside tomatoes and globe artichokes for use within the institute and as an additional learning resource for our students. The area also contributes to our green initiatives by encouraging biodiversity and providing a visually pleasing environment.
Les Hautes Etudes du Goût (HEG) (Advanced studies in taste) is a two-week intensive and multidisciplinary university programme delivered by Le Cordon Bleu Paris in partnership with the University of Reims.