Le Cordon Bleu New Zealand - Newsletter Feb 2016

Newsletter - March 2016

Le Cordon Bleu New Website Launched

Supporting Goût de France

Le Cordon Bleu New Zealand chef Francis Motta got behind the French government’s Goût de France promotion. Members were wowed with assembled-to-order plates of salmon tartare, salty-sweet, orange and juniper berry-cured, garnished with lemon zest flavoured sago “caviar”, crispy sago infused with squid ink, coriander micro-greens and olive oil powder...

gout de france supported by le cordon bleu

March 2016 Graduation

Thursday 24th March we saw our first culinary graduation of 2016. 28 students successfully completed their Basic Cuisine and Patisserie certificate, 39 students attained their Intermediate Cuisine and Patisserie qualifications and we gave a haughty round of applause to 20 of our finest, who graduated with their Superior Certificates and were then awarded their Diplôme de Cuisine and Diplôme de Patisserie qualifications.

inside look at easter chocolate workshop

Inside look at Our Easter Chocolate Egg Workshop

A culinary enthusiast takes us through his journey at our Easter Chocolate Egg Workshop, where he created stunning edible works of art.

Meet Jerome Pendaries, Patisserie and Baking Master Chef

Easter Chocolate Egg Recipe

This Easter why not try making your very own chocolate Easter egg by following this simple recipe.


Upcoming Short Courses

Sweet Mothers Day Chocolate Short Course

Sweet Mother's Day Chocolate Workshop

8 May, 2016
Cost: $399 for 2 guests working in pairs

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eclair workshop

Éclair Workshop

18 June, 2016
Cost: $299 per person

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Boulangerie, Artisan bread and baking course at Le Cordon Bleu London

Gluten-Free Baking

9 July, 2016
Cost: $299 per person

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