Fig and Goats' Cheese Tart by Rebecca Frey
Featuring fresh figs, fig conserve, creamy goats' cheese, sweet caramelised onions, and slices of lemon, this puff pastry tart is ideal for celebrating figs at ...
In this new interview series we caught up with former Le Cordon Bleu London student Sebastian Rast, who graduated with our most prestigious culinary qualification, the Grand Diplôme®.
This series of short video interviews will give a real insight into what it’s like to study on the various courses provided at our institute, and first-hand experience of being a Le Cordon Bleu student. If you'd like to learn more about our programmes and courses such as the Grand Diplôme, please visit our programmes and courses.
