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Le Cordon Bleu Newsletter
London
November 2013
Chef Nicolas Belorgey to represent UK in European Pastry Cup
Last Chance! Book today our Christmas courses
Meet Abigail Watson – Our 2011 Winner
Chef Eric Bediat: finalist of the 10th Trophée Jean Delaveyne
Meet us in India
Welcome Chef Reginald Ioos!
Quail and pistachio pastilla, cinnamon jus, mint and cilantro salad
Meet Alexei Zimin: Cuisine Diploma 2008
Chef Nicolas Belorgey to represent UK in European Pastry Cup
UK Pastry Club

Chef Pâtissier, Nicolas Belorgey, has been selected to represent the UK at the 2014 European Pastry Cup held in Geneva next January.

> Read more

 
Last Chance! Book today our Christmas courses
Seasonal courses

With Christmas approaching, there's still time to learn the best techniques to create the perfect Christmas dinner and celebratory treats for your friends and family. Don't miss out, book online today!

> Read more

 
Meet Abigail Watson – Our 2011 Winner
UK Scholarship Award

Abigail Watson became the winner of our first UK Scholarship Award, and has since completed her Grand Diplôme at our Centre of Excellence. We caught up with Abigail to hear about her experiences with Le Cordon Bleu and achievements since graduating.

> Read more

 
Chef Eric Bediat: finalist of the 10th Trophée Jean Delaveyne
Trophée Jean Delaveyne

Le Cordon Bleu London is delighted to announce that Chef Eric Bediat has been selected for the final of the Trophée Jean Delaveyne on 25th November 2013.

> Read more

 
Meet us in India
International Fair

Join us in Mumbai and Kolkata this November as we attend Education UK Exhibitions. Meet with our representatives and discover your culinary education opportunities at our London Campus.

> Event Details

 
Welcome Chef Reginald Ioos!
A new Chef in the team

After working in a number of five-star hotels across Europe and as a private chef for a member of the French government, Chef Ioos recently joined the prestigious team of Le Cordon Bleu, instructing the cuisine techniques.

> Read more about our Cuisine Diploma

 
Quail and pistachio pastilla, cinnamon jus, mint and cilantro salad
Recipe of the month

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

 
Meet Alexei Zimin: Cuisine Diploma 2008
Success story

Alexei Zimin enrolled on our Cuisine Diploma in 2008, and has since progressed to open award-winning restaurants, author best-selling cookbooks and host a weekly Russian food show.

> Read more

 
 
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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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Open House - 27th November


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Venisson Fillet with juniper, spiced wine with chestnuts, vegetable “chartreuse”


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