Puff Pastry Tart with Goats' Cheese and Asparagus Recipe by Rebecca Frey
Featuring spears of fresh asparagus, goats' cheese, Parmesan, lemon, and thyme, this rustic puff pastry tart celebrates the best flavours of early summer.
Le Cordon Bleu London are delighted to welcome Chef Nicolas Guercio for a pâtisserie demonstration in which he will showcase some of the skills which have earned him the position of executive pastry chef at LUTETIA palace hotel in Paris.
Chef Nicolas has a wealth of experience in fine-dining restaurants and 5* hotels including the Ritz Paris, Aubaine, Hakkasan, and even as pastry chef instructor at Ferrandi.
He is now the executive pastry chef of the LUTETIA palace in Paris since 2019 and was one of the 12 finalists of the MOF competition this year.
This event is free to attend but registration is mandatory.
Featuring spears of fresh asparagus, goats' cheese, Parmesan, lemon, and thyme, this rustic puff pastry tart celebrates the best flavours of early summer.
We are delighted to announce the quarter finalists for Le Cordon Bleu Scholarship 2026.
The Craft Guild of Chefs has officially unveiled the semi-finalists for National Chef of the Year as the competition reaches its next exciting stage.
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