Le Cordon Bleu New Zealand - Newsletter August 2016

August Newsletter

 
Le Cordon Bleu New Website Launched

Recipe of the Month !

Heritage tomato, honey and mustard onion polenta tart recipe uses polenta as the base, which keeps it very short with a crunchy texture. The use of marmite creates an intense savoury flavour which contrasts the sweet onion and heritage tomato topping.

TRY RECIPE
 
Alumna Story

Le Cordon Bleu Interns Impress Industry

The inaugural batch of Diplôme Avancé Culinaire trainee chefs who completed their 3-month internship, have been well-received within the industry. The feedback gathered from their executive chef mentors has been absolutely incredible...

READ THE FULL STORY
 
Brasserie week is back

10 Course Lunch at Brasserie Le Cordon Bleu

This 10 course extravaganza expertly prepared by our Advanced Culinary Arts students is not to be missed. These students have already completed their Diplôme de Cuisine or Diplôme de Pâtisserie, and are now exploring more complex forms of gastronomy that is sure to amaze and amuse your taste buds!

Cost: $75 for 10 courses

 
book now

Upcoming Short Courses & Events !

 

Next Brasserie Service

15 - 19 November 2016

BOOK NOW
 

  Macaroons Course

17 Septemeber 2016

BOOK NOW
 
High Tea Workshop

Next High Tea Service

22 - 26 November 2016

BOOK NOW