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Le Cordon Bleu News, 05/31/2013
Celebrating Queen Elizabeth II’s Coronation Anniversary
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June 2, 2013

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Celebrating Queen Elizabeth II’s Coronation Anniversary
As Queen Elizabeth II celebrates the 60th anniversary of her coronation on Sunday 2nd June, Le Cordon Bleu looks back on the event and the contribution of our former London principal Rosemary Hume.
The coronation ceremony was held at Westminster Abbey and featured a prominent list of attendees including members of the royal family, heads of state, Members of Parliament, and senior figures from across the Commonwealth Nations.
Following the prestigious ceremony a luncheon was held to entertain foreign guests, and the high reputation of Le Cordon Bleu saw London principal Rosemary Hume be invited to create a dish for the menu. Rosemary Hume combined chicken with a creamy curry sauce, drawing inspiration from the flavours found across the British Empire to create a dish with a golden colour to reflect the grand occasion. The recipe was called Poulet Reine Elizabeth, but would later become better known as Coronation Chicken as its popularity grew. In 1956 the recipe featured in the first edition of The Constance Spry Cookery Book, which was written by Rosemary Hume and Constance Spry.
Rosemary Hume and Dione Lucas opened l’Ecole du Petit Cordon Bleu in London in 1933, after both had studied at Le Cordon Bleu Paris under influential French chef Henri-Paul Pellaprat. The school set the foundation for today’s Centre of Excellence in London, which continues to excel as the premier destination for culinary arts education
Rosemary Hume, the principal of the London Le Cordon Bleu school created Poulet Reine Elizabeth ( later known as Coronation Chicken) for one of the coronation menus on 2nd June 1953. Chef Alan Swinson has prepared a modern version of this dish. To read the orginal recipe, click here.

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