Le Cordon Bleu hosts culinary event
On Monday, 5th December, Le Cordon Bleu Melbourne hosted a culinary event for our education agents as a gesture of appreciation for their support over the past year and to wish them a Happy Christmas.
First, agents were provided with a culinary demonstration, preparing two dishes they would later be served for lunch. In a little over an hour, one of Le Cordon Bleu’s Chefs de Cuisine produced a Fillet of baby barramundi baked over pine needled, sous vide pork jowl, clams in goat’s butter, black onion jam and sea greens, while at the same time, our Head Chef de Pâtisserie produced a cherry soufflé, with pistachio ice cream and chocolate sauce.
Between the culinary demonstration and sitting down to lunch, a campus tour was provided for those agents who were visiting the Le Cordon Bleu, Moorabbin campus, for the first time.
Immediately prior to lunch, the agents were offered a selection of canapés including:
- Oysters with seawater jelly
- Glazed fig and goat’s cheese tartlets
- Tatare of beef with quail’s egg and pickled cucumber
Canapés were accompanied by French champagne which was also offered with lunch together with a selection of red and white wine. The meal finished with barista coffee.
Everyone present expressed how much they enjoyed the event and how they were looking forward to continued collaboration in 2017.