On Thursday 14th April 2016, we welcomed Caviar Perle Noire, a premium caviar produced in the renowned Périgord Noir, South West France for an exclusive culinary conference and guest chef demonstration.
Caviar Perle Noire was born in the heart of the black Périgord, a land of history and culture and takes advantage of an outstanding gastronomic tradition environment where the French know-how in caviar manufacturing can be fully expressed.
In front of a full audience, representatives of the French delicacy explained the origin of the brand as well as the process of production. They described their caviar as a subtle alliance of strength and delicacy.
The conference was followed by a chef demonstration on how to use caviar in cuisine by Chef Anthony Boyd. The cooking demonstration highlighted key culinary techniques that are taught in our Diplôme de Cuisine and Diploma in Culinary Management.
Chef Anthony prepared two delicious dishes: “Amaranth Waffle with Perle Noire Caviar, Confit Egg Yolk, New Season’s Asparagus and Buttermilk” and “New Potato with Crème Fraiche and Caviar”
Please view the pictures of the event below.
On January 20th, Karl O’Dell won the final of the European selection for the Stuffed Cabbage World Championship, organized by the Stuffed Cabbage Association, ...
Le Cordon Bleu London recently hosted a guest chef demonstration featuring Chefs Rome Brown, Sondrá Rhodes, Ricky Simpson Jr. and George Outlaw.
Le Cordon Bleu London is launching a fantastic new series of plant-based cookery courses for 2026.
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.
