Pan fried sweetbreads, split pea purée, ceps and roasted chestnuts
These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.
Canada's Great Kitchen Party is the most respected culinary competition in Canada! This year we hosted this prestigious event at Le Cordon Bleu Ottawa's Signatures Restaurant.
Our first place winner, Chef Ian Carswell of Black Tartan Kitchen took home the gold over seven Ottawa-area chefs.
Second place was Chef Ben Landreville of Sidedoor Restaurant. Chef Ben served up is version of banh khoai, a Vietnamese pancake, with spot prawns, pork sausage and fungus, nuoc mam cham, preserved vegetables and fresh herbs.
Coming in at third place was Chef Daniela Manrique of The Soca Kitchen. She served a fantastic chile-rubbed and smoked beef tenderloin with hazelnut romesco sauce, shaved raw artichoke, fermented black garlic and white soy vinaigrette and uni, port, pear pâté brûlée. Chef Daniela also won the 2019 People’s Choice Award!
These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.
The international final of the Jeunes Chefs Rôtisseurs competition will take place on 30 September 2016 in Manchester, the United Kingdom.
Congratulations to our 2016 Le Cordon Bleu Ottawa graduates! The pictures from our ceremony at The Fairmont Château Laurier on the 16th September are now ...
Le Cordon Bleu will participate in the Reinvent Your Career Expo. The Reinvent Your Career Expos are a free public event. Noted as Australia’s largest adult ...
Pop-up dining has taken the foodie world by storm and Le Cordon Bleu London, in partnership with Grub Club, hosted the pop-up of all pop-ups right here in our ...
The graduation ceremony of Le Cordon Bleu Paris Restaurant Management (September 16, 2016) welcome Olivier Boucachard, Food and Beverage Manager at ...
Le Cordon Bleu will participate in the Melbourne Cake, Bake and Sweets Show, 21-23 October. Come and visit us at stand #S23.
In celebration of Urban Food Fortnight, we are exploring what the changing seasons means for life on our rooftop garden.
To the great delight of Sydney students, Chef Fazely created a dish from his latest cook book “my Sucre story” Daging Salai bersama Éclair Panggang or Smoked ...
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