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Come & Savour the Creation of Our Final Students


Selection of Cocktail Pieces
Glazed Stuffed Quail with Foie Gras and Capers (France)
Verrine of Coronation Chicken, Pillau Rice, Almonds and Mango Aigre Doux (Great Britain)
Glazed Ballotine of Salmon with Green Asparagus, Green Sauce and Edible Flowers (Great Britain)
Baked Parmesan Custard with Summer Vegetable Crudites and Grisini (Italian)
Verrine of Mackerel Escabeche Style, Cucumber Jelly, Horseradish Chantilly, Melba Toast  (Mediterranean)

Terrines and Charcuterie
Smooth Chicken Liver Pate (France)
Plum and Coriander Chutney (France)
Duck Gelantine with Walnuts,Spinach and Cherries (France)
Rabbit Rillettes (France)

Tabbouleh (Middle East)
Octopus, Fresh Borlotti Bean and Chorizo Salad  (Spain)
Broad Bean, Pea and Courgette Salad with Ricotta, Basil and Almond Pesto (Italy)
Thai Beef Salad (Thailand)

Hot cuisine of the world
Peking Duck (China)
Chicken Targine (North Africa)
Classical Spanish Paella  (Spain)
Fruits de Mer  (France)
Beef Rendang (Malaysia)
Roast Aubergine with Red Quinoa, Zaatar Spice, Pomegranates, Yoghurt and Mint (Middle East)

Country Style Bread

Cheese and Crackers
Brie , Roque Fort Cheese , Cantal

Cold Desserts
Rhubarb Fool with Pink Grapefruit Jelly and Lavender Shortbread (Great Britain)
Raspberry and Elderflower Trifle (Great Britain)
Cardamom and Saffron Bhapa Doi with Passion Fruit and Coconut Tuile (India)

Hot Desserts
Churros with Chocolate Sauce and Flavoured Sugars (Spain)
Waffles with Warm Banana Espuma, Salted Caramel Sauce (Belgium)
Whole Roast Spiced Pineapple with Vanilla Ice Cream, Chilli and Lime  (India)

Madeleines ~ Fruit Jellies ~ Truffles