Le Cordon Bleu London - Newsletter May 2016
 
Studying Wine, Gastronomy and Management
Joanna Kaczmarec's testimonia

Studying Wine, Gastronomy and Management

Not sure if the Diploma in Wine, Gastronomy and Management is the right course for you? Read Joanna's testimonial about her experience.

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Bittersweet glazed duck breast, crispy polenta, rhubarb

Bittersweet glazed duck breast, crispy polenta, rhubarb

In this recipe, the richness of the duck is complemented by the sweet and sharp poached rhubarb. These contrasting flavours are heightened by the bittersweet glaze whilst the fried polenta adds a crispy finish.

Try the recipe
 
Tess Ward sucess story

Success Story

Following a cuisine training at Le Cordon Bleu London, Tess Ward started a career as a chef and food writer focusing on healthy and nutritious foods. She is now consultant for renowned brands such as Fortnum and Mason, Itsu, Grey Goose and Kallo.

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London Wine Week

London Wine Week

As part of this year's London Wine Week, we are hosting two fantastic workshops. We hope you will be able to join us!

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Our selection of short courses

 
boeuf bourguignon cooking course at Le Cordon Bleu London

Learn the French Classics: Boeuf Bourguignon

Date: 18/06/2016
Price: £125

book now
 

#Discover Butchery: from nose to tail demonstration

Date: 29/06/2016
Price: £65

book now
 
Tastes of Asia - Chinese cooking course at Le Cordon Bleu London

Tastes of Asia - China



Date: 23/07/2016
Price: £230

book now