Le Cordon Bleu Ottawa - Newsletter July 2024

Introducing Signatures Terrace

Join us at our brand-new Signatures Terrace, starting July 6th!
Indulge in small & sharing plates crafted by award-winning Chef Yannick Anton. Sip on specialty cocktails created by Ottawa's renowned mixologist, Drake Evans.

  • Opening Hours: Thursday to Saturday, 5 PM to 10 PM
  • Menu: Small bites and sharing plates, ideal for after-work drinks or as your first stop for a night out
  • Seating: Open rain or shine with cozy indoor seating in our bar area
  • Free parking available
  • No reservations required

We can’t wait to see you!

See the menu

Summer Short Courses open  for registrations!

Taught by Le Cordon Bleu world-renowned chefs in our hands-on kitchens, these culinary workshops offer something for everyone, from beginner to industry professional. Seats are limited, register now!

Secure your spot

Chef  Yannick Anton Recognized for Contributions to Canada's Culinary Culture

Chef Yannick Anton - Executive Chef at Signatures Restaurant and Cuisine Instructor, has been awarded the prestigious Chevalier de l'Ordre du Mérite Agricole by the French embassy in Canada. This honor recognizes his significant contributions to promoting French culture in Canada through his exceptional work as a chef and culinary instructor.

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Aakriti’s Journey from Le Cordon Bleu to Culinary Entrepreneurship

Read the inspiring journey of Chef Aakriti Rastogi, a Le Cordon Bleu-trained pastry chef and founder of Oh Confetti. From childhood dreams ignited by TV cooking shows to navigating entrepreneurship in Canada, her story is a testament to passion and perseverance. Learn how Aakriti transformed her culinary dreams into a thriving business with Cookin, and get inspired to start your own food venture today!

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Bastille Day Recipe: Merlot cherry and almond cream tart

When there is an abundance of fresh cherries we know summer is in full swing and Le Cordon Bleu's Master Chefs are here to help you make the most of it. Gentle poaching in merlot and arranging the fruit on top of an almond cream base show off cherries beautifully in this dessert dish.


RECIPE
 

Discover Our Programmes

Grand Diplôme®
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Diploma
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Pastry
Diploma
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Boulangerie de Base
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Diploma in Culinary Management
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Plant-Based
Cuisine
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