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Le Cordon Bleu Newsletter
Ottawa Edition
November, 2013
Student Pumpkin Carving Contest Welcomes Fall
2014 Short Course Schedule
Holiday Gift Ideas
Le Cordon Bleu Ottawa Welcomes Two New Chef Instructors
Quail and pistachio pastilla, cinnamon jus, mint and cilantro salad
The best way to fill choux pastries
Student Pumpkin Carving Contest Welcomes Fall
Faces carved into pumpkins and lit by candles from within are a North American tradition.

This fall, Le Cordon Bleu Ottawa campus held a pumpkin carving contest to celebrate the coming of fall. Our students, many of them first-time carvers, stepped up to the challenge and delivered a lineup of fun and scary designs. Take a look at the photos!

» Read More

 
2014 Short Course Schedule
Le Cordon Bleu Ottawa unveils the gourmet short course lineup for Winter 2014

Get out of the cold and join us for a fun and educational afternoon in the kitchen this winter. With courses in both cuisine and pastry, and topics ranging from Japanese cuisine to cake decorating, you are sure to find something you like. No experience required.

Register now!

 
Holiday Gift Ideas
Offer a refined Le Cordon Bleu experience to all the foodies on your list

Le Cordon Bleu offers gift certificates make an excellent and versatile gift for anyone who loves to cook – or dine. Our gift certificates can be purchased in any amount and can be used towards tuition for a gourmet short course, dining in our elegant restaurant, and for any merchandize in our boutique.

Purchase by phone by calling our boutique at 613-755-2350.

 
Le Cordon Bleu Ottawa Welcomes Two New Chef Instructors
Joining the ranks of our passionate and experienced cuisine Chef Instructors are Chef Jean-Hubert Garnier and Chef Aurélien Legue

Classically trained in France, Chef Jean-Hubert brings a wealth of international experience to the school. He has worked all over the world, including French Polynesia, Egypt, Argentina, and, most recently, Croatia.

Bringing over 10 years of professional experience to the role, Chef Aurélien Legue joins us from France, where he worked in several Michelin-starred restaurants. In addition to his cuisine skills, the Chef also brings knowledge of kitchen management, purchasing, quality control, and human resource management.

Welcome!

 
Quail and pistachio pastilla, cinnamon jus, mint and cilantro salad
Recipe

Pastilla, a Moroccan pie, is a marriage of sweet and savory, delicate and nutty flavors wrapped in layers of flaky pastry. Traditionally, pigeon and almonds are featured, but here is a modern interpretation with quail and pistachios.

» Read more

 
The best way to fill choux pastries
Technique

This technique will enable you to fill éclairs, religieuses or other choux pastries neatly and with ease!

» Read more

 
 

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453 Laurier Ave E
Ottawa, On, K1N 6R4

T: +1 (888) 289-6302
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