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A little Le Cordon Bleu in your life

By Heather 11 Jan 2016

Le Cordon Bleu (LCB) periodically invite the public along to lunches, dinners and high teas. I was lucky enough to enjoy high tea at the end of November, and can tell you its definitely worth having a little LCB in your life.

LCB header main

The food that day was created by the intermediate patisserie students, however all classes have a turn, including the first crop of advanced trainees from mid this year. The students deliver the food as well as create it, and depending on their shyness, can be enticed to share thoughts about their training and favourite dishes. Good practice for chatting with future diners.

Their intention to is weave local products into generations of French tradition to produce unique 'local' offerings. A goal that was well met in my view.

The food was light, delicate and smart, and I really enjoyed the [sometimes unexpected] flavour bursts in each item - the roe on the scallop tartare, the rich raspberry centre of the religieuse, the crunch of chocolate discs among the chocolate mousse, or the intriguing mix of tea, sweetness and tart grapefruit in the matcha tea macaron. 

The ricotta gnudi with tomato and basil salsa was simultaneously fresh and flavourful with a georgous mouthfeel, and the club sandwich revisited was the cutest baby toastie ever with silky, but firm, chicken mousseline (no squirty fillings here). 

And the raspberry jam was so rich and unctuous I was tempted to whip the remainder into my handbag for later, but common sense prevailed when I imagined the licking of jam off lippy and car keys that was likely to ensue.

LCT table

I enjoyed Kawakawa fire tea with my treats, but you could equally enjoy coffee, Six Barrel Soda or French Champagne. My advice is take the afternoon off work and go whole hog with delicious bubbles to accompany the delicious treats. 

The next public dates are February 23rd to 28th for high tea, or March 1st to 5th for lunch or dinner, so get booking here. And here's a sneak peak of what dinner just might look like...

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