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.
The graduation ceremony for our cuisine students took place on September 19. Congratulations to all graduates on their well-deserved success!
Le Cordon Bleu London marked a historic milestone on Friday 12th September, as the institute welcomed graduates to its first-ever Alumni Chapter event at CORD ...
On September 10th, CTV Ottawa featured Le Cordon Bleu Ottawa, where Cuisine Chef Instructor Atifa Prinsloo and newly appointed Executive Chef Isabelle Alexandre ...
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