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Le Cordon Bleu News, 05/13/2009
Le Cordon Bleu Dinner Featuring New Culinary Discoveries
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Grand Copthorne Waterfront Hotel Singapore

Le Cordon Bleu DinnerThree of Le Cordon Bleu's (LCB) chefs delighted guests with their extraordinary cuisine at the Le Cordon Bleu Dinner Featuring New Culinary Discoveries, hosted at the Grand Copthorne Waterfront Hotel Singapore. Herve Boutin of LCB Sydney, Olivier Oddos of LCB Tokyo, and Arnaud Guerpillon of LCB Mexico, created an innovative six-course menu that showcased familiar ingredients incorporated with unusual elements such as a foie gras crème brulee infused with vanilla and star anise, sea urchin coral in a lobster and soy milk jelly, and a steamed sea bass with nori and shellfish "nage" of sauternes, saffron, ginger and lemongrass. As is evident, Le Cordon Bleu is once again, as it always had been, at the forefront of the development and evolution of fine cuisine.

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