Le Cordon Bleu Melbourne has been busy this month hosting a number of events to promote the school and showcase the Superior Stage students.
The school welcomed some of its top performing education agents and English Language partners to an elegant 4-course dinner designed and prepared by students from the Superior stage of their training. The meal was preceded by champagne cocktails with a spicy oyster shooter as an apéritif.
Menu items included:
Amuse-bouche of escargot;
Pulled lamb and goat’s cheese tart with smoked tomatoes and babganoush;
Beef bavette with braised potato fondant, fennel and roquette, roquefort butter;
Chocolate lava cake, blood orange and marshmallow, blood orange sorbet and rocky road popping candy;
and a cheese platter with house-made quince paste.
Following this event, Le Cordon Bleu Melbourne hosted its annual Open Day. The event was a great success attracting a large number of prospective students as the school showcased some of Le Cordon Bleu’s famous culinary expertise.
In its demonstration theatre, Chefs de Cuisine created a King Fish Ceviche with beetroot and pomegranate sorbet and carrot foam; and head Chef de Patisserie created a sculpture in sugar and croquembouche of white, milk and dark chocolate truffles to the delight of the audience.
Visitors were also invited to participate in sensory appreciation classes; one featuring oysters and champagne and another offered cheese on freshly baked baguettes matched with red and fortified wines. Gift packs of Le Cordon Bleu quince paste were available for visitors to take away.