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Le Cordon Bleu London

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Recipe: Sautéed Lamb Noisettes, ‘Maxim’ Potatoes and Asparagus
Originating from Maxim’s in Paris, this potato presentation adds an original touch to this traditional French dish of lamb noisettes.

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Recipes

Recipe: Smoked salmon wrapped poached egg, baby spinach salad and grain mustard vinaigrette
The classic combination of smoked salmon and egg creates a uniquely presented light lunch or starter.

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Christmas amuse-bouches
The ultimate goal of any host during the holiday season is to surprise and delight his guests right from the aperitif, while minimizing the time spent in the kitchen.

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Recipe: Lobster trio and tapioca pearls
International Chefs Day, held on the 20th October, marks a special occasion to salute the gastronomy professionals who have made contributions to develop and raise the status of the art of cooking. The commemorative day was initiated by the World Association of Cooks Societies (WACS), which counts over eight million chefs from all over the world as members. This recipe illustrates the elegance, technique and innovation that Cordon Bleu Chefs demonstrate in their daily work.

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Recipe: Duck breast, pan fried figs with honey, cep mushroom flan, bordeaux wine sauce
Duck breast, cep mushrooms and Bordeaux wine, three star ingredients in Bordeaux cuisine are combined in this recipe with pan fried figs to produce a perfect autumn dish.

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Recipe: Sirloin steak, Pont-Neuf French fries, Béarnaise sauce
Learn one of the classic French potato cuts, the Pont-Neuf, a perfect match for succulent sirloin steak and Béarnaise sauce.

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Recipe: Beef tenderloin with a mushroom and parmesan-crust
Create a delicious and memorable meal with this month’s selection from Le Cordon Bleu. This mushroom and Parmesan-crusted beef tenderloin will leave a lasting impression!

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Recipe: Seafood risotto with a hint of curry
The perfect catch! Enjoy our Seafood risotto with our featured recipe this month. Mussels, clams, scallops and shrimps will please all seafood lovers.

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Pistachio cake with spice poached pear
Awaken your sweet tooth with this deliciously soft pistachio cake and tender, subtly spiced poached pear.

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Recipe: Bread with tomato and basil
The ingredients used in this bread are emblematic of the summer season, which begins on June 21. The perfectly ripe sweet tomatoes and flavorsome basil provide deep and rich flavor.

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Recipe: Seasonal market salad, crisp vegetables with herb jelly and baby beetroot, gourmand vinaigrette
A completely vegetarian recipe which includes several different new season’s vegetables to welcome in the springtime. An herb jelly adds an extra touch of natural texture and flavor.

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Recipe: Quail consommé flavored with celery in puff pastry
This recipe demonstrates clarification, a French cuisine technique, which gives a clear double strength consommé with intense flavor.

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Valentine's day recipe: Chocolate-flavored puff pastry crisps with fromage blanc and orange cream, cherry and banyuls wine sauce
Create the perfect ending to a Saint-Valentine’s Day meal with this delicate dessert which combines crisp puff pastry and smooth fromage blanc and orange cream which are perfectly complemented by the rich intense flavor of cherries.

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Recipe:Smooth chocolate cream, cardamom flavored chantilly
Discover this delicious, simple recipe which combines a sweet chocolate cream with the light spiciness of a cardamom Chantilly.

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Recipe: Turbot with spice, confit eggplant, sweet and sour sauce
The confit eggplants give sweet flavor and interesting texture to the dish whilst the delicate flavor of the fish is complemented by the addition of spice.

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Crab ravioli, chicken and garlic cream, chervil coulis
Discover the recipe of the month, delicious Crab ravioli with chicken and garlic cream, chervil coulis

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Chocolate Tartlet
The strong chocolate flavor of this chocolate tartlet is ideal end to a meal or for afternoon tea. Serve with fresh raspberries to change the taste and provide a summer note to this dessert.

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Andalusian Gazpacho
A speciality of Andalusia, gazpacho is a cold soup prepared with tomatoes, cucumber, bell peppers and onion, flavored with olive oil, red wine vinegar and Tabasco, and thickened with soft, sliced bread.

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Chocolate Strawberry Cake
Le Cordon Bleu is delighted to share one of the recipes from our book Chocolate Bible for those who love chocolate and strawberries.

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Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist
Try this light and easy to make starter that marries many flavours true to Provencal terroir. A young goat’s cheese is recommended for the flan to balance the sweetness of the peppers. The savoury yet almost sweet puff pastry twist adds the perfect touch of texture to complete the dish.

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Spinach Salad with Bacon and Poached Egg
This particular salade d'épinards is a variation on both a traditional salade de gésier and a salade frisée (curly chicory salad). In this recipe, spinach accompanies the curly chicory and the sautéed chicken livers stand in for the gizzards. Additionally, the presence of poached eggs and lardons are aspects of the original recipes.

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Quinoa Paella
In recognition of Le Cordon Bleu Madrid, the newest addition to the Le Cordon Bleu family, the March recipe features a type of Paella.

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Coeur au chocolat
We are pleased to offer you this chocolate heart recipe so you can try your hand at this taste-tempting delight just in time for Valentine’s Day.

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Galette des Rois
Called king's cake or twelfth night cake in English, galette des rois is traditionally served on the 12th day of Christmas. As part of the festivities, a porcelain figurine is baked into the galette. Whoever gets the trinket is named either king or queen for the night—hence the name galette des rois (king).

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Fresh Fruit Christmas Log
Discover this month's festive recipe exclusive to Le Cordon Bleu from the Chocolate Bible

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