Le Cordon Bleu New Zealand Diplôme Avancé Culinaire and Bachelor of Culinary Arts and Business students successfully prepared and served an exquisite nine course degustation for Chaîne des Rôtisseurs guests in November. Students gained valuable real-time experience during the event and guests were left impressed by the captain style dinner service and perfectly plated dishes which showcased advanced culinary techniques.
Diplôme Avancé Culinaire Cuisine students plating the fourth cuisine course during dinner service.
The Dish: Herb Crusted Snapper Fillet with Lemon Beurre Blanc, Kumara puree, Tarragon foam, Fennel salad and Asparagus.
Diplôme Avancé Culinaire Patisserie students plating the second Dessert course during dinner service.
The Dish: Lime Yoghurt Sorbet, Boysenberry Mascarpone, Berry Textures, and Meringue.
Bachelor of Culinary Arts and Business students serving captain style.
Matched cocktails: Lime and Herb "Mojito" - Blackberries, Grape Juice and Rosemary - Sparkling Apple and Blackberry - Almond Milk and Rosewater Ice with Honey and Apricot - Beetroot, Pear and Vanilla Slushy - Frosted Pineapple and Sage Tea - Lightly Spiced Tomato, Cucumber and Basil Juice.
Find out more about the Diplôme Avancé Culinaire Cuisine here >> Diplôme Avancé Culinaire Cuisine
Find out more about the Bachelor of Culinary Arts and Business here >> Bachelor of Culinary Arts & Business
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