Fig and Goats' Cheese Tart by Rebecca Frey
Featuring fresh figs, fig conserve, creamy goats' cheese, sweet caramelised onions, and slices of lemon, this puff pastry tart is ideal for celebrating figs at ...
The last graduation ceremony of 2017 took place at The Hurlingham Club on Friday 15th December.
Hosted by Chef Loic Malfait, we were delighted to welcome two guest speakers: Grand Diplôme graduate Carly Hamilton and Cuisine diploma alumna Luciana Berry.
Grand Diplôme®, Diplôme de Cuisine, Diplôme de Pâtisserie, Diploma in Culinary Management, Diploma in Gastronomy, Nutrition and Food Trends as well as for the first time Diplôme de Boulangerie students received their diplomas in front of an audience composed of friends and relatives.
The pictures from the event are available to view in the gallery below.
Featuring fresh figs, fig conserve, creamy goats' cheese, sweet caramelised onions, and slices of lemon, this puff pastry tart is ideal for celebrating figs at ...
Le Cordon Bleu Master Chef Colin Westal will host events in Warsaw & Krakow, Poland this November.
Le Cordon Bleu London is pleased to announce that from 14th September 2026, Café Le Cordon Bleu will be offering a refined Afternoon Tea experience.
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