The team presented their Japanese influenced dishes to the judges who unanimously declared the beef tongue paired with oloroso the dish of the tournament. This was accompanied by a cured mackerel starter with a glass of en rama fino and followed by a chocolate dessert, paired with a 30-year-old palo cortado VORS (Very Old Rare Sherry).
The winning menu presented Sherry wines as the perfect partner and impressed the judges with fine cookery and appreciation for how best to serve wines from Jerez.
Gail and Jiachen are both alumni of Le Cordon Bleu London and work together at Dinings SW3 as sommelier and chef de partie respectively. They will go on to compete at the international final next year.
Le Cordon Bleu London were joined for a Guest Chef Demonstration with acclaimed food writer and chef Ursula Ferrigno.
Le Cordon Bleu London recently hosted an Easter-themed launch event to celebrate the English language release of Le Cordon Bleu Confectionery School, the latest ...
Le Cordon Bleu London recently hosted a guest demonstration with José Sol, Master Ham Carver & Ambassador of Spanish Gastronomy.
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