Chaîne des Rôtisseurs 7-Course Degustation Dinner
For the third year running Chaîne des Rôtisseurs New Zealand held its end of year function at Le Cordon Bleu New Zealand where members and their guests enjoyed an indulgent 7-Course degustation dinner.
With nearly 25,000 members, the Chaîne des Rôtisseurs is an International Association of Gastronomy now established in over 80 countries bringing together enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table. The distinctive character of the association is to bring together amateurs and professionals, from all over the world, whether they are hoteliers, restaurateurs, executive chefs or sommeliers, in the appreciation of fine cuisine.
Learn more about Chaîne des Rôtisseurs here > Chaîne des Rôtisseurs New Zealand
Bachelor of Culinary Arts and Business students set up dining tables in preparation for the dinner.
The 7-course degustation menu was created and executed by Le Cordon Bleu New Zealand Diplôme Avancé Culinaire Cuisine
and Intermediate Cuisine
students. Service during the event was by the Bachelor of Culinary Arts and Business
View the full menu here > Menu
Le Cordon Bleu New Zealand students in action during dinner preperation and service.
Guest David Shackleton, Bailli Delegue for Chaîne des Rôtisseurs New Zealand, was highly impressed by the students menu and service:
“Our year-end function at Le Cordon Bleu New Zealand is always one of the highlights of our calendar and this year was no different. The evening was superb and the school lived up to its reputation for producing outstanding dishes, served in a very professional manner. Every course was a work of art and the depth of flavours remarkable. The students really outdid themselves both on the culinary and service side and were a real credit to Le Cordon Bleu.” - David Shackleton
Left: Butternut cannelloni with feta and spinach, almond, sage, buttermilk sauce, tempura of sage and puree of Amaretto.
Right: John Dory with textures of asparagus, sweet garlic and parmesan galette, spinach gnocchi and crisp prosciutto ham.
Learn about Chaîne des Rôtisseurs here > Chaîne des Rôtisseurs
Learn about the Bachelor of Culinary Arts & Business programme here > Bachelor of Culinary Arts & Business
Learn about our cuisine programmes here > Cuisine
Learn about our pâtisserie programmes here > Pâtisserie