Le Cordon Bleu News, 04/29/2009
"The future of the hospitality industry is in safe hands", said Ms Lesley Gray, the principal of Le Cordon Bleu London, after attending this event. Our Superior Cuisine students put lots of effort in creating this amazing 7-course menu, and offered their guests a real Mediterranean gastronomic experience. They received a standing ovation from their fellow students at the end of the meal for their creativity!
Congratulations to all of them!
PORT TO PORT
First port of call - Alexandria Egypt
Street vendor falafel
Fava bean falafel rolled in sesame seeds on a bed of Arabic salad, tahini and toasted pita bread
A glass of Bruno Paillard l'ère Cuvée
Second port of call - Casablanca, Morocco
Apricot and cinnamon glazed wood pigeon on a bed of citrus salad
A glass of Halana Syrah rose Beni M'Tir, Morocco, 2007
Third port of call - Valencia, Spain
Saffron Paella with pan-fried monkfish tail, Paella Verde with marinated tiger prawns, Arroz Negro with sautéed baby octopus
A glass of Con Class, Vendima Exceptional, 2007
Fourth port of call - Barcelona, Spain
Gazpacho soup sorbet on a bed of cucumber julienne
Fifth port of call - Marseille, France
Lamb chop on spring bean Cassoulet
Seared double lamb chop served on a spring beans cassoulet, selection of glazed seasonal baby vegetables
A glass of Les Deux Rhônes, Côtes du Rhône Village, 2006
Sixth port of call - Palermo, Italy
Kahlua soaked jaconde topped with a quenelle of homemade coffee ice cream, Amaretto gelée, Mascarpone cream, chocolate sauce
A shot of Kahlua
Seventh and last port of call - Izmir, Turkey
Selection of Petits Fours
Rose Turkish delight, Stuffed caramel walnuts, Baklava, Mint Truffle
Coffee and Mint Tea
Served with a selection of Mediterranean breads, extra virgin olive oil and balsamic vinegar
Every term, our Superior Cuisine students held a Student Dinner. They have to work as a team to create a a five-course dinner menu to a theme of their choice and to a set budget. This event is a real opportunity for our students to showcase the skills acquired throughout their training.
For more information on our cuisine courses, please download our brochure or visit our Programs & Apply page. Alternatively, you can contact us at firstname.lastname@example.org.