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Le Cordon Bleu Newsletter
London
August 2013
Applications for 2014 now open
Watch our new London campus video today
New Diploma launches in London
Wine course coming soon to London
Prepare a white chicken stock
Udon noodle broth with tempura tofu and carrots
Applications for 2014 now open
New opportunities in London

Pursue your ambitions with Le Cordon Bleu in 2014, as we announce that applications for our culinary and management diplomas are now open. Further start dates for our 6-month Fast Track Diplomas are available, alongside our exciting new Culinary Business Management Diploma.

Discover your opportunities in 2014 today

 
Watch our new London campus video today
Discover our institute

Le Cordon Bleu London is pleased to introduce our new institute video. Watch today and discover the state-of-the-art facilities within our award-winning Centre of Excellence, proudly located in the heart of London.

Watch the new video

 
New Diploma launches in London
Culinary Business Management

We are thrilled to announce the launch of our new Culinary Business Management Diploma, which teaches the practical skills and knowledge required to manage and lead within the industry's finest establishments. Applications for 2014 dates are now open.

Click here for course information

 
Wine course coming soon to London
Wine & Spirits Initiation

Register your interest in our new Wine and Spirits Initiation programme today. This new course will provide you with a greater understanding and appreciation for wine, taught through a series of lively tasting sessions and discussions.

Register your interest today

 
Prepare a white chicken stock
Technique

Making stock remains one of the most fundamental techniques in French cuisine, and serves as the basis for sauces and soups. Although readily available in powdered form, stock is more delicately flavored when home made. It is easy to freeze and so can be made in large quantities and used for future occasions.

View the technique

 
Udon noodle broth with tempura tofu and carrots
Recipe

This broth is rich in umami and contains silky smooth udon noodles. Of Japanese origin, the word umami is used to describe a savory flavor that is commonly believed to be the fifth flavor along with sweet, salty, bitter and sour. The broth and noodles are served at room temperature, which provides a cooling contrast to the hot crispy tempura.

View the recipe

 
 
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Le Cordon Bleu London
15 Bloomsbury Square
London WC1A 2LS - UK

T: +44 (0)207 400 3900
E: london@cordonbleu.edu
W: www.lcblondon.com


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Udon noodle broth with tempura tofu and carrots


Summer Pudding


Asparagus Trio

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