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Come and celebrate the Canadian winter season with Le Cordon Bleu Ottawa on Saturday, February 10th, 2018! Watch as Chef Nicolas Jordan creates a magnificent ice sculpture out of blocks of ice. As guests enjoy the ice carving, we also have a pastry demonstration with Chef Hervé Chabert followed by a tasting. The pastry demonstration is currently fully booked, please email your name to ottawa@cordonbleu.edu to be added to the waitlist should space become available.

Please note the ice carving is complimentary and open to the public to attend. It is compulsory on a first come, first served basis to register for the pastry demonstration as we are limited in space.

Date & Time:

Saturday, February 10th, 2018
10:00am - Ice sculpture commences (will be on display for the entire day)
2:00pm to 4:00pm - Pastry demonstration in Salle Cointreau (booked out)
4:00pm - Private group tours of the campus
4:00pm - Signatures Restaurant bar opens


Le Cordon Bleu Ottawa
453 Laurier Avenue East
Ottawa Ontario K1N 6R4 (map)


Please call 613-236-2433 or email us at ottawa@cordonbleu.edu

Signatures Restaurant

Signatures Restaurant, will also participate in our open house winter event, opening the bar at 4:00pm for those that wish to try a special winter cocktail to warm up. Dinner reservations will be available from 5:30pm, featuring their new winter a la carte selection inspired by elegant flavors and creative presentation.

About the Chefs

  • Chef Nicolas Jordan
    Chef Nicolas dexterity as a master sculptor producing daring creations has seen him earn the honorary title of: Un des Meilleurs Ouvriers de France (M.O.F) - ‘One of the Best Craftsmen in France, Ice and Ice Cream’. Throughout the course of his career, he has taken ice carving and sugar techniques to new heights, resulting in various prestigious awards including: Bronze Medal Ice Carving at Winterlude Ottawa 2010, Ice Sculpture France Championship Winner 2010, Winner of the Ice Desserts Open at the Sirha 2011 and made the selection for The World Pastry Cup 2013 team in France. In 2011, Chef Nicolas joined the team of pastry Chef Instructors at Le Cordon Bleu School in Paris before joining the Ottawa team.
  • Chef Hervé Chabert
    Originally from Lyon, the gastronomic capital of France, Chef Hervé Chabert has been with Le Cordon Bleu for 16 years. Hervé was selected twice in France’s Coupe du Monde de Patisserie (The World Pastry Cup) and has worked in Michelin-starred restaurants across France before relocating to Canada. He says, “Becoming a chef takes, patience, hard work and discipline. You must cook with your heart and be passionate in doing so. It doesn’t happen overnight, it takes a lot of observation and practice before you have the right techniques and knowledge. Nothing comes easy, you must continue to work hard every day.”