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To celebrate the occasion, our Le Cordon Bleu Master Pâtisserie Chefs have created a special celebration entremet for Café Le Cordon Bleu. The Champagne and English Berry Jubilee Crown features champagne mousse, red berry compote, lemon financier, and vanilla sable. This delicious entremet marries French Champagne with British berries, giving a real taste of summer celebrations, and you can enjoy this treat throughout June exclusively at Café Le Cordon Bleu in London.
We are proud of our historic association with the Royal Family going back to when Le Cordon Bleu London was asked to prepare the Coronation luncheon for the Queen 70 years ago. Twenty years after the school had opened its doors in London, its success was confirmed by this honour and for which Poulet Reine Elizabeth, or as it is now widely known Coronation Chicken, was first created. The dish remains popular to this day, regularly featured as a sandwich filling and will no doubt be on the menu at many Jubilee celebrations across the nation.
In the year 2000, Le Cordon Bleu London’s Head Patisserie Chef, Julie Walsh, had the honour making the Queen Mother’s 100th birthday cake. An extravagant 25ft-high, 15-tier cake displayed at her celebratory parade in front of millions of spectators. The cake was based on the wedding cake of King George VI and The Queen Mother, for Tate & Lyle’s ‘Let Them Eat Cake’ exhibition.
Most recently Chef Julie made a four-tier replica of the 1947 Royal Wedding cake for Queen Elizabeth II and Prince Phillip’s 70th wedding anniversary cake. This cake was commissioned for the ITV documentary A Very Royal Wedding and then displayed at Fortnum and Mason’s before being distributed to approximately 2500 of the queens Charities. The top tier was sent to Buckingham Palace for the 70th Anniversary celebrations.
Le Cordon Bleu hopes that everyone enjoys the Jubilee celebrations and look forward to seeing you at Café Le Cordon Bleu for some Coronation Chicken and Champagne and English Berry Jubilee Crown soon!
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